Post-Harvest Management and Value Addition in Pomegranate

Abstract

Pomegranate due to its high nutritive and therapeutic value, high antioxidant capacity, and bioactive compounds is known as superfruit. However, its consumption is scarce due to difficulties in peeling and extraction of arils, hand staining and irritation during extraction due to phenolic metabolites in fruits. Improved varieties have excellent flavour with crisp-juicy-dark red, gem-like arils, indicating potentiality for export and value-added products with the extended shelf life. Advances in post-harvest technology had played a vital role in product diversification by keeping original nutritional value. Extensive research has been carried out in the development of various pomegranate-derived products such as minimally processed arils, frozen seeds, RTS juice, concentrates. These processed products are highly acceptable because of their dessert qualities and palatability. Consumers readily pick well-matured big size fruits with attractive colour but low-grade pomegranate is kept out of market. Additional innovative tools like modified atmosphere packaging offer for the optimal use of such lower-grade fruits. Consumers prefer minimally processed pomegranate arils and frozen arils packed in punnets over whole fruit. Juices can be used in beverages and for various treatment purposes. This new sector of pomegranate processing will allow the use of non-commercial pomegranate fruits and improve pomegranate utilization for human health.

Madhuca longifolia var. latifolia (Roxb.) A.Chev: A plant with medicinal boon

“…The tribal people of Orissa make a country liquor called Mahuli from the flowers (70-71), (73). Flowers are also utilized in the production of various other products such as jam, jelly, marmalade, Mahua bar, candy, toffee, squash, ladoo (a type of sweet), wine, brandy, Mahua vermouth, acetone, lactic acid, and citric acid ( 67), ( 70), (74)(75)(76)(77)(78)(79)(80)(81). Mahua butter, which is rich in saturated and monounsaturated fatty acids and low in polyunsaturated fatty acids, is considered a valuable nutritional ingredient.…”

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

“…Globally, the production of this fruit increased from 3 million tons in 2014 to 3.8 million tons in 2017 [ 16 ], and it is currently estimated that a total of 6.54 million tons of pomegranates are produced worldwide per year [ 15 ]. Fresh fruits have a moisture content of 78%, a protein content of 1.6%, a total sugars content of 14.6%, and an acidity of 0.58% [ 17 ]. Additionally, pomegranate contains tannins, anthocyanins, phenolic (gallic acid, ellagic acid), and organic acids (malic acid) which may contribute to health-promoting effects such as protection against cardiovascular disease, diabetes, skin damage, and cancer [ 18 , 19 ].…”