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 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.

Keywords:

arils , bioactive , color , sensory , storage