Effect of water dipping on separation techniques of pomegranate (Punica granatum L.) arils
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Abstract
For easy separation of arils, pomegranate fruits were subjected to hot water dipping and normal water dipping treatments. Minimum time of separation as 4.10 min/kg of fruit was observed in case of hot water (80±2°C) dip for 2 min which was at par with hot water (80±2°C) dip for 1 min as 4.7 min/kg. All treatments saved time over the traditional method but only hot water dipping was significant without any significant adverse effect on aril quality in comparison with traditional method except anthocyanin and phenols. Anthocyanin content reduced and phenols content increased in comparison to traditional method.
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Keywords
Arils, Pomegranate, Separation, Water dipping
References
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antioxidant properties of fruits. Food Chem., 84 (1): 13-18
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Swain, T. and Hillis, W.E. (1959). The phenolic constituents of Prunus domestica: the quantitative analysis of
phenolic constituents. J. Sci. Food Agric., 10: 63-68
Aghajain, N., Kashiri, M., Garmakhany, A.D., Moharami, M. and Dalvi, M. (2012). Treatments influencing
quality attributes and separation time of pomegranate arils. Minerva Biotechnol., 24 (1): 1-4
Al-Maimam, S.A. and Ahmad, D. (2002). Changes in
physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chem., 76: 437
Djioua, T., Charles, F., Lopez-Lauri, F., Filgueiras, H., Coudret, A., Freire Jr, M., Marie-Noelle,
Ducamp-Collin and Sallonon, H. (2009). Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments. Postharvest Biol. Technol.,52: 221-226
Garcia-Alonso, M., De Pascual-Teresa, S., Santos-Buelga, C. and Rivas-Gonzalo, J.C. (2004). Evaluation of the
antioxidant properties of fruits. Food Chem., 84 (1): 13-18
Garcia-Alonso, M., De Pascual-Teresa, S., Santos-Buelga, C. and Rivas-Gonzalo, J.C. (2004). Evaluation of the
antioxidant properties of fruits. Food Chem., 84 (1): 13-18
Gil, M.I., Tomas-Barberan, F.A., Hess-Pierce, B., Holcroft, D.M. and Kader, A.A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem., 48 (10): 4581-4589
Hernandez, F., Melgarejo, P., Tomas-Barberan, F.A. and Artes, F. (1999). Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones. Eur. Food Res. Technol., 210 (1): 39-42
Hulme, A.C. and Narain, R. (1993). The ferrycynide method for determination of reducing sugars. A modification of Hegedom-Jenson Hanes Technique. Biochem. J., 25: 1051-1061
Jagtap, D.B., Desai, U.T. and Kale, P.N. (1992). Chemical composition of some indigenous and exotic cultivars of pomegranate. Maharashtra J. of Hort., 6: 12
Kader, A.A. (2006). Postharvest biology and technology of pomegranates. In: Seeram, N.P., Schullman, R.N. and Heber, D. (Eds) Pomegranates: Ancient Roots to
Modern Medicine, Pp: 211-220. CRC Press Taylor and Francis Group, Boca Raton, Florida.
Kaulgud, S.N. (2001). Pomegranate. In: Chadha, K.L. (Eds.), Hand Book of Horticulture, Pp: 397-307. ICAR, New Delhi.
Kirca, A., Ozkan, M. and Cemerglu, B. (2007). Effects of temperature,solid content and pH on the stability of black carrot anthocyanin. Food Chem., 101: 212-218.
Lee, S.W., Kim, K.S. and Kim, S.D. (1974). Studies on the compositional changes of pomegranate fruit during maturation 1.Changes in sugars, organic acids, amino acids, and the respiration rate. Korean J Horti¬c Sci Thechnol, 15: 57
Mousavinejad, G., Emam-Djomeh, Z., Rezaei, K. and
Khodaparast, M.H.H. (2009). Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight
Iranian cultivars. Food Chem., 115 (4): 1274-1278
Palma, A., Aquino, S.D., Vanadia, S., Angionic, A. and Schirra, M. (2013). Cold quarantine responses of ‘Tarocco’ oranges to short hot water and thiabendazole postharvest dip treatment. Postharvest Biol. Technol., 78: 24-33
Parashar, A., Gupta, S.K. and Kumar, A. (2009). Studies on separation techniques of pomegranate seeds and their effect on qualityof anardana. Afr. J. Biochem. Res., 3 (10): 340-343
Patil, A.V., Karale, A.R. and Bose, T.K. (2002). Pomegranate. In: Bose, T.K., Mitra, S.K. and Sanyal, D. (Eds) Fruits: Tropical and Subtropical Pp: 125-162. Naya Udyog, Bidhan Sarani. Calcutta. India.
Poyrazoglu, E., Gokmen, V. and Nevzat, A. (2002). Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. J. Food Comp. Anal., 15 (5): 567-575
Saxena, M. and Gandhi, C.P. (2014). Indian horticulture database.www.nhb.gov.in
Smith, P.M. (1979). Minor crops. In: Simmonds, N.W. (ed.), Evolution of Crop Plants, Pp: 320. Longman.
Sun, J., Chu, Y.F., Wu, X. and Liu, R.H. (2002). Antioxidant and antiproliferative activities of common fruits. J. Agric. Food Chem.,50 (25): 7449-7454
Swain, T. and Hillis, W.E. (1959). The phenolic constituents of Prunus domestica: the quantitative analysis of
phenolic constituents. J. Sci. Food Agric., 10: 63-68
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How to Cite
Effect of water dipping on separation techniques of pomegranate (Punica granatum L.) arils. (2017). Journal of Applied and Natural Science, 9(2), 763-766. https://doi.org/10.31018/jans.v9i2.1269
