Effects of oxalic acid and ascorbic acid on shelf life of pomegranate arils

In order to increase the shelf life of pomegranate arils, 5 and 10 mM oxalic and ascorbic acids were used. The arils were dipped in the treatments for five minutes, and after drying at room temperature, were packed by cellophane in the polyethylene container and transferred to 4°C. Some qualitative, quantitative and biochemical parameters were measured on 7 and 14 days of storage. The anova results showed that there were significant differences among the treatments in most evaluated parameters. Oxalic and ascorbic acids treated arils as copmpared to control, had lower weight loss and lower chilling injury as well as higher quality and marketability. Oxalic and ascorbic acids treatments also led to decreases in poly phenol oxidase activity and total phenol content, while, the vitamin C content, anthocyanin and antioxidant capacity were significantly higher than that of control. Generally, the results showed that, organic acids compounds caused to reduction of aril degradation during cold storage and are suitable treatments for maintenance postharvest quality of pomegranate arils.