MINIMAL PROCESSING OF POMEGRANATE cv. ESPAÑOLA: EFFECT OF THREE PACKAGE MATERIAL
The hard peel of pomegranate fruits makes it difficult to release the arils, thus limiting its consumption as fresh fruit. Minimum processing could be a way to solve this problem. Research conducted in Spain by Gil et al. (1996a 1996b), on minimally processed pomegranate describes browning of the arils, resulting from oxidation of phenolic compounds during storage.
The objective of this work was to study the effect of three types of semi-permeable packaging on the shelf life of minimally processed pomegranate arils (cv. Española).
Sepúlveda, E., Sáenz, C., Berger, H., Galletti, L., Valladares, C. and Botti, C. (2001). MINIMAL PROCESSING OF POMEGRANATE cv. ESPAÑOLA: EFFECT OF THREE PACKAGE MATERIAL. Acta Hortic. 553, 711-712
Pomegranate, minimally processed, semi-permeable films, quality factors