Effect of storage conditions on pomegranate arils

Abstract

The time required for the fruits from their harvesting and processing until they are sold to the markets can prove to be a tricky and risky process. In this study, an attempt was made to gain a better understanding of the most appropriate temperatures for the storage of the pomegranate fruit and juice. Through a set of experiments conducted with pomegranate fruit and juice in two specific temperatures (4ºC and 25 ºC). The measurements that were applied consist on the following; Brix, Ph, texture, color, anthocyanins, phenols and acidic concentration. The comparison between the samples stored in different temperatures indicated that the storage at 4 ºC provides more advantages to the pomegranate and a longer period without changes on the overall quality of the product. Only the acidic concentration showed better values at the storage at 25 ºC compared to the lower temperature one. This research aims to contribute to a better understanding of the storage activities of the pomegranates for having a better efficiency and higher preservation of the overall quality of the fruit and its juice. The contribution of this dissertation consists on both the academic research in this area as well as to the farmers and producers of pomegranate juice on providing a guideline regarding the best storage practices.