The pomegranate fruits if washed and peeled, and arils are separated, they have more nutrition, flavour and maintain freshness for a longer time. However, greatest hurdle in commercial marketing of pomegranate arils is browning, tissue softening, microbial contamination, and loss of nutritional and consumer acceptance. The quality loss of such minimally processed products can be minimized by washing with sanitizing agents, pH modification, anti-browning agents, proper packaging and temperature control. The key to designing practical minimal processes is to select a set of treatments and operations that preserve all quality attributes while maintaining overall fresh-like quality. Poly propylene (PP) packed pomegranate arils can be stored up to 15 days in good condition at 5 ± 2 °C and 85 ± 5% RH.
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