Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed 'Wonderful' Pomegranate Arils

'Wonderful' pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in a clean (sterilized) plastic containers. Fresh produce was then stored at 5 +/- 1 degrees C. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, taste, flavour, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5 +/- 1 degrees C, with no visible decay and off-flavour development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5 +/- 1 degrees C.