Minimal processing of pomegranates (Punica granatum L.)—A review on processing, quality, and shelf life

• Published in: Journal of food processing and preservation 2019-12, Vol.43 (12), p.n/a
• Main Authors: Bhatia, Kavita, Asrey, Ram
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14281

Lifestyles of modern consumers, along with their desire for fresh, convenient, and natural products that claim health benefits, have led to the current increase in the production and consumption of fresh‐cut horticultural produce. Pomegranates are a very good source of bioactive compounds along with its unique sensory properties. However, the hard peel of pomegranates makes it difficult to release arils, thus limits its consumption as fresh fruit. Minimally processed (MP) pomegranate arils serve as a convenient option for households, retail, catering, and food services. Minimal processing operations result in quality deterioration due to water loss, softening, increased respiration, aril browning, and microbial contamination that limits the shelf life of arils. Thus, scientific methods for preserving the quality of MP arils are required. The present article reviews the literature related to the production methodology of MP arils, quality changes during storage, and various strategies to increase the shelf life of MP arils. Practical applications There is a growing demand for MP horticultural produce. The present article provides beneficial information regarding handling, processing, and storage of ready‐to‐eat pomegranate arils for the horticulture fresh‐cut industry. The various methods discussed in this paper for the enhancement of shelf life of MP pomegranate arils benefit to various stakeholders involved in the pomegranate production and minimal processing value chain. Further it could increase the commercial production and utilization of MP pomegranate arils.