Evaluation of ready-to-eat arils quality attributes processed from cold stored Tunisian ‘Gabsi’ pomegranate

The cultivation of pomegranate is very old in Tunisia. Pomegranate is grown in the northern, central and southern coastal areas of the country. Gabès and Tastour are considered as the main production areas. Nowadays, pomegranate fresh cut arils are commercialized in many countries, however, in Tunisia they are still offered only as a whole fruit during the production season. The objective of the present study is to evaluate the quality of ready-to-eat arils at harvest and after a long period of cold stored pomegranates. Fresh arils obtained from ‘Gabsi’, stored at 2°C for 0, 30 and 60 days were hand extracted, chlorine disinfected, rinsed, and then filled in polyethylene trays. Quality evaluation of arils was assessed on day 0 and after 10 days of aril shelf-life for three types of aril packaging (under air conditions (Control), under passive modified atmosphere (MAP1) and under active modified atmosphere (MAP2)). MAP1 packed Arils maintained their color parameters (C*and h°) compared to MAP2 over storage period. L* and a* color parameters did not change during storage. Phenols and anthocyanins decreased over storage time. Both MAP treatments delayed these changes. Antioxidant activity of packed arils increased with storage period. Quality of ready-to-eat arils was affected by storage period of whole fruit and then MAP treatment during shelf-life.