|Authors: ||L. Yanclo, O.A. Fawole, U.L. Opara|
|Keywords: ||hot water, hot air, intermittent warming, sensory evaluation|
Cold storage is a widely used method for extending the shelf life of pomegranate fruit.
However, low-temperature storage may result in chilling injury and decay in fruit.
Heat treatments have been reported to reduce these physiological disorders in pomegranates.
The aim of this research was to investigate the effects of hot water, hot air and intermittent warming treatments on the sensory attributes of pomegranate fruit.
Hot air and intermittent warming did not affect the sensory attributes of pomegranate arils during the shelf life of the fruit.
Although pomegranates dipped in 45°C hot water scored higher in sourness and lower in crispness and juiciness compared to fruit dipped in 50°C hot water.
Intermittent warming showed lower incidence of decay during the third month of storage.
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