Effect of melatonin treatment on the quality of minimally-processed pomegranate arils during cold storage

Recently, there has been a growing demand for minimal processing (MP) pomegranate arils due to their high nutritional value, ability to promote health, and the changing lifestyles of consumers. This particular study aimed to assess the impact of melatonin, at concentrations of 0, 50, 100, and 200 mu M, on the antioxidant compounds, microbial, and quality characteristics of MP-pomegranate arils that were stored at a temperature of 4.5 +/- 0.5 degrees C for 14 days. The findings of this study indicate that the application of melatonin resulted in a substantial reduction in weight loss, the suppression of polyphenol oxidase and peroxidase activities, and a delay in the loss of total anthocyanin and phenolic content. These effects ultimately contributed to an increase in total antioxidant activity. Furthermore, the use of melatonin was found to be significantly effective in managing the growth of bacteria and fungi. However, it did not have a notable impact on total soluble solids (TSS), titratable acidity (TA), and the TSS/TA ratio. The sensory scores for attributes such as color, texture, taste, and overall acceptance were higher in pomegranate arils treated with melatonin, making them suitable for consumption even after being stored in cold temperatures for 14 days.

Automated summary

This study aimed to evaluate the impact of melatonin on MP-pomegranate arils. The results showed that melatonin reduced weight loss, delayed the loss of antioxidant compounds, and inhibited microbial growth. The sensory scores of melatonin-treated pomegranate arils were higher.