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  • Title: Fruit bagging and bag color affects physico-chemical, nutraceutical quality and consumer acceptability of pomegranate (Punica granatum L.) arils.
    Author: Asrey R, Kumar K, Sharma RR, Meena NK.
    Journal: J Food Sci Technol; 2020 Apr; 57(4):1469-1476. PubMed ID: 32180643.
    Abstract:
    Present study aimed to investigate the effect of preharvest bagging and bag colour on physico-chemical, nutraceutical quality and consumer acceptability of pomegranate arils. Fruits of 10-years-old Kandhari variety were covered with 15 × 20 cm three colored single layer cellulosic bags (35 µm thickness, 2700 cm3 24 h-1 GTR, WVTR 28.60 cm3 24 h-1) 60 days after flowering. Fruits were harvested 150 days after anthesis (average TSS 13° brix) and fruits were taken to various physical-biochemical parameters. Red colored bagging minimized fruit cracking (66%) and bacterial blight incidence (78%) over control. Ascorbic acid and total anthocyanin content was found maximum with red colour bagged (18.20 ± 0.87 mg 100 g-1 FW; 73.03 ± 3.97 mg 100 g-1 FW) fruits, while total soluble solids, total sugars and total antioxidant capacity were maximum in control fruits. Total phenols were found maximum in fruits which were bagged with blue colour bags (32.12 ± 1.53 mg GAE 100 g-1 FW). Respiration rate was recorded maximum in the red colored bags (17.93 ± 0.22 mL kg-1 h-1) followed by white, blue and control fruits. Overall acceptability was recorded maximum in the fruits which were covered with red colour bags (8.67) whereas sweetness was reported maximum in control fruits (8.30). For harnessing the benefit of bagging in pomegranate, fruit should be bagged 60 days after flowering with red color cellulosic bags. Red color cellulosic bags are much effective in producing quality fruits except compromising on few quality traits like aril Ca and total phenols content.
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