Table 3.
Effect of bagging and bag color on biochemical attributes of pomegranate aril
| Treatments (bag color) | Total soluble solids (°B) | Total sugars (%) | Ascorbic acid (mg 100 g−1 FW) | Total phenols (mg GAE 100 g−1 FW) | Total antioxidant capacity (µmole Trolox 100 g−1 FW) | Total anthocyanin (mg 100 g−1 FW) |
|---|---|---|---|---|---|---|
| White | 13.13 ± 0.09b | 10.22 ± 0.74b | 14.56 ± 0.30b | 9.06 ± 0.48c | 17.80 ± 0.63a | 70.00 ± 3.52a |
| Blue | 13.10 ± 0.21b | 9.45 ± 0.54b | 15.74 ± 0.62b | 32.12 ± 1.53a | 12.91 ± 0.60c | 44.04 ± 2.18b |
| Red | 13.30 ± 0.12b | 10.20 ± 0.22a | 18.20 ± 0.87a | 15.20 ± 1.05b | 15.34 ± 0.12b | 73.03 ± 3.97a |
| Control | 14.20 ± 0.12a | 10.40 ± 0.21b | 15.62 ± 0.67b | 17.18 ± 0.91b | 19.72 ± 0.95a | 71.01 ± 4.48a |
Data are mean ± S.E. of three replicate determination (n = 3)
Treatment values with similar letters not significant different (p < 0.05)