Effect of Salicylic acid Pre-treatment on Functional and Sensory Quality of Minimally Processed Pomegranate (<em>Punica granatum</em> L) Arils

Abstract

The present study was conducted to investigate the effect of salicylic acid pretreatment on functional and sensory quality of minimally processed pomegranate arils. ‘Mridula’ pomegranate arils were treated with aqueous solutions of salicylic acid (1 mM, 2 mM and 3 mM) by dipping them for 60 s. After treatment, arils were dried to remove surface water and 100 g of arils were packed in polypropylene (PP). Packaged samples were stored at 5±2 ºC and 85±5% relative humidity for 19 d. Minimally processed pomegranate arils treated with SA (2 mM) retained better colour (L* value), showed highest aril firmness total phenols, anthocyanins and antioxidant activity. The sensory scores and overall acceptance for 2 mM SA treated arils were higher than other pre-treatments (control, 1 mM SA and 3 mM SA) during storage.Conclusively, SA (2 mM) pre-treatment may be used to maintain desirable quality characteristics of minimally processed pomegranate arils.