Effect of Starch and Honey Coating on the Shelf Life of Pomegranate Arils in Refrigerated Condition

Pomegranate arils are rich in nutrients and various phyto chemical compounds viz. anthocyanins and hydrolysable tannins. Browning is the major physiological disorder that affects the sensory properties of minimally processed pomegranate which may be addressed by edible coating that enables addition of several active ingredients in to polymer matrix and consumed with the food, thus enhancing the safety or even nutritional and sensory attributes. The present study is to investigate the effect of honey and starch coating on the shelf life of pomegranate arils packed in PP and LDPE under refrigerated condition. Ripened arils were treated with honey of 10 , 20 and 30 in 1 cassava starch solution for 15 minutes. A total of 20g of treated arils was transferred to packaging material having a capacity of 100g. Three samples were analyzed for each treatment after 0, 4, 8, 12, 16, 20 and 24 days for firmness, colour, TSS and microbial load. The arils kept at room temperature got only a shelf life of 3 days and 4 days where as arils kept at 5°C is having 16 days and 20 days for PP and LDPE respectively. Studies shows that the maximum concentration of honey used can be 30 . Bright, rigid and extension of shelf life was found in the low concentrated 10 honey treated samples. Dr. Arya K. Salu "Effect of Starch and Honey Coating on the Shelf Life of Pomegranate Arils in Refrigerated Condition" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd57434.pdf Paper URL: https://www.ijtsrd.com.com/engineering/food-engineering/57434/effect-of-starch-and-honey-coating-on-the-shelf-life-of-pomegranate-arils-in-refrigerated-condition/dr-arya-k-salu