Fruit bagging and bag color affects physico-chemical, nutraceutical quality and consumer acceptability of pomegranate (Punica granatum L.) arils.

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 × 20cm three colored single layer cellulosic bags (35µm thickness, 2700cm3 24h-1 GTR, WVTR 28.60cm3 24h-1) 60days after flowering. Fruits were harvested 150days 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 ± 0.87mg 100g-1 FW; 73.03 ± 3.97mg 100g-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 ± 1.53mg GAE 100g-1 FW). Respiration rate was recorded maximum in the red colored bags (17.93 ± 0.22mLkg-1h-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 60days 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.