Abstract
Minimally processed 'Bhagwa' pomegranate arils were washed with antioxidants viz., sodium hypochlorite (SH) 200 ppm, ascorbic acid (AA) 5000 ppm and citric acid (CA) 5000 ppm packed in plastic cups then stored at 5°C to the best quality preservation. Arils washed with SH 200 ppm plus AA 5000 ppm recorded lowest PLW, spoilage and increased shelf life of 9 days, whereas non-washed arils recorded a shelf life of 4.33 days only. Hunter colour Lab values (L*, a* and b*), TSS, Brix-acid ratio, sugars, ascorbic acid were also recorded significantly highest in arils washed with SH 200 ppm plus AA 5000 ppm. Arils treated with SH 200 ppm plus AA 5000 ppm were found superior for organoleptic attributes.
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