Characterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils

Purpose: Ready to eat arils can be a value-added product as an alternative use for the whole pomegranate fruit by offering more convenience to the consumer. Recently, the diffusion of local cultivars with typical and unique quality characteristics will offer new opportunities for the fresh internati...

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Autores principales:	Ben Amara Mouna, Amodio Maria Luisa, Colelli Giancarlo, Ben Abda Jameleddine
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	arils bioactive color sensory storage Agriculture S
Acceso en línea:	https://doaj.org/article/7de96e815b1042999ea23b3c556afcc7
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spelling	oai:doaj.org-article:7de96e815b1042999ea23b3c556afcc72021-11-06T04:22:21ZCharacterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils2588-48832588-616910.22077/jhpr.2020.3696.1170https://doaj.org/article/7de96e815b1042999ea23b3c556afcc72021-04-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1576_73dc13d598f9d1ce4b8142d1d1abbab7.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: Ready to eat arils can be a value-added product as an alternative use for the whole pomegranate fruit by offering more convenience to the consumer. Recently, the diffusion of local cultivars with typical and unique quality characteristics will offer new opportunities for the fresh international market. Research method: This study aimed to evaluate the quality of arils from five cultivars, namely Gabsi (GB), Jebali (JB), Khalledi (KH), Tounsi (TN), and Zehri (ZH) to be used for ready to eat market, as well as to provide a form of valorization for these cultivars. Findings: Significant differences found between cultivars for most of the evaluated quality parameters. KH, GB, and JB were the cultivars with the best initial quality. PCA separated the investigated cultivars based on the storage period. Among the studied cultivars, the main changes in color and sensory quality attributes during storage have been registered for the cultivars JB and KH. TN showed slight color difference during storage. GB had right color intensity, maintained high content of anthocyanins, and the best sensory evaluation at the end of storage. Limitations: Based on their nutritional quality, cultivars GB and KH were the best cultivars for ready to eat arils processing. However, a proper selection of initial quality should be considered. Originality/Value: The richness of local Tunisian pomegranate cultivars with its typical and unique quality traits. They could be used as a ready to eat form to valorize the whole fruit thereby, will enhance marketing demand.Ben Amara MounaAmodio Maria LuisaColelli GiancarloBen Abda JameleddineUniversity of BirjandarticlearilsbioactivecolorsensorystorageAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Fresh-cut Products, Pp 25-40 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	arils bioactive color sensory storage Agriculture S
spellingShingle	arils bioactive color sensory storage Agriculture S Ben Amara Mouna Amodio Maria Luisa Colelli Giancarlo Ben Abda Jameleddine Characterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils
description	Purpose: Ready to eat arils can be a value-added product as an alternative use for the whole pomegranate fruit by offering more convenience to the consumer. Recently, the diffusion of local cultivars with typical and unique quality characteristics will offer new opportunities for the fresh international market. Research method: This study aimed to evaluate the quality of arils from five cultivars, namely Gabsi (GB), Jebali (JB), Khalledi (KH), Tounsi (TN), and Zehri (ZH) to be used for ready to eat market, as well as to provide a form of valorization for these cultivars. Findings: Significant differences found between cultivars for most of the evaluated quality parameters. KH, GB, and JB were the cultivars with the best initial quality. PCA separated the investigated cultivars based on the storage period. Among the studied cultivars, the main changes in color and sensory quality attributes during storage have been registered for the cultivars JB and KH. TN showed slight color difference during storage. GB had right color intensity, maintained high content of anthocyanins, and the best sensory evaluation at the end of storage. Limitations: Based on their nutritional quality, cultivars GB and KH were the best cultivars for ready to eat arils processing. However, a proper selection of initial quality should be considered. Originality/Value: The richness of local Tunisian pomegranate cultivars with its typical and unique quality traits. They could be used as a ready to eat form to valorize the whole fruit thereby, will enhance marketing demand.
format	article
author	Ben Amara Mouna Amodio Maria Luisa Colelli Giancarlo Ben Abda Jameleddine
author_facet	Ben Amara Mouna Amodio Maria Luisa Colelli Giancarlo Ben Abda Jameleddine
author_sort	Ben Amara Mouna
title	Characterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils
title_short	Characterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils
title_full	Characterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils
title_fullStr	Characterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils
title_full_unstemmed	Characterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils
title_sort	characterization and evaluation of tunisian pomegranate quality during storage as ready to eat arils
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/7de96e815b1042999ea23b3c556afcc7
work_keys_str_mv	AT benamaramouna characterizationandevaluationoftunisianpomegranatequalityduringstorageasreadytoeatarils AT amodiomarialuisa characterizationandevaluationoftunisianpomegranatequalityduringstorageasreadytoeatarils AT colelligiancarlo characterizationandevaluationoftunisianpomegranatequalityduringstorageasreadytoeatarils AT benabdajameleddine characterizationandevaluationoftunisianpomegranatequalityduringstorageasreadytoeatarils
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Characterization and evaluation of Tunisian pomegranate quality during storage as ready to eat arils

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