Minimally Processed Pomegranate Arils: Effect of Aloe Vera and Lemongrass Essential Oil Coating on Quality Attributes and Storage Life

Abstract

Minimally processed pomegranate arils had shorter shelf life in absence of suitable interventions. The present study was conducted to investigate the effect of Aloe vera gel edible coating incorporating Lemongrass essential oil (LGEO) on extending the shelf life of pomegranate arils. Aloe vera gel was used at concentrations of 25%, 50%, and 75% and incorporated with LGEO at 400 ppm and 800 ppm. The coated arils were packed in polypropylene trays and stored at 4°C & 95% RH. During the storage period of 20 days, observations were recorded for the physico-chemical and sensory quality attributes of stored arils on four days intervals. The results revealed that during the storage period, physiological loss in weight of arils steadily increased; however, the coating resulted comparatively less weight loss of arils with retention of some amount of moisture. Compared to uncoated arils, all the coating treatments resulted in extending shelf life while maintaining optimum quality. Aloe Vera (75%) + LGEO (800 PPM) shows superiority among all other coated arils and uncoated arils for PLW, bulk density, arils diameter, TSS, Titrable acidity, Total sugars, Ascorbic acid, Total anthocyanin content throughout the storage period. An increasing tendency in PLW was recorded for the coated and uncoated arils with weight loss up to 3.41% and it was well within the limit for the marketability. pH of arils steadily increases up to the 8th day of storage (pH=3.34) and thereafter it decreases gradually at the end of the storage period resulted slightly acidic taste of arils. Application of coating also resulted in retention of bioactive compounds such as ascorbic acid and anthocyanin. Aloe Vera (25%) + LGEO (400 ppm) and Aloe Vera (50%) + LGEO (800ppm) show superiority interms of organoleptic score for aril aroma, taste, texture, juiciness, and overall acceptance.