Effect of water dipping on separation techniques of pomegranate (Punica granatum L.) arils
| العنوان: | Effect of water dipping on separation techniques of pomegranate (Punica granatum L.) arils |
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| المؤلفون: | Monalisa Hota, D. S. Dahiya |
| المصدر: | Journal of Applied and Natural Science. 9:763-766 |
| بيانات النشر: | ANSF Publications, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | General Immunology and Microbiology, biology, Minimum time, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, General Biochemistry, Genetics and Molecular Biology, 040501 horticulture, chemistry.chemical_compound, Horticulture, 0404 agricultural biotechnology, chemistry, Aril, Punica, Anthocyanin, Phenols, 0405 other agricultural sciences, General Agricultural and Biological Sciences, General Environmental Science |
| الوصف: | For easy separation of arils, pomegranate fruits were subjected to hot water dipping and normal water dipping treatments. Minimum time of separation as 4.10 min/kg of fruit was observed in case of hot water (80±2°C) dip for 2 min which was at par with hot water (80±2°C) dip for 1 min as 4.7 min/kg. All treatments saved time over the traditional method but only hot water dipping was significant without any significant adverse effect on aril quality in comparison with traditional method except anthocyanin and phenols. Anthocyanin content reduced and phenols content increased in comparison to traditional method. |
| تدمد: | 2231-5209 0974-9411 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::22b9f1f8dd3323d9c1f6f8507ed1798f https://doi.org/10.31018/jans.v9i2.1269 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........22b9f1f8dd3323d9c1f6f8507ed1798f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 22315209 09749411 |
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