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For easy separation of arils, pomegranate fruits were subjected to hot water dipping and normal water dipping treatments. Minimum time of separation as 4.10 min/kg of fruit was observed in case of hot water (80Â±2Â°C) dip for 2 min which was at par with hot water (80Â±2Â°C) dip for 1 min as 4.7 min/kg. All treatments saved time over the traditional method but only hot water dipping was significant without any significant adverse effect on aril quality in comparison with traditional method except anthocyanin and phenols. Anthocyanin content reduced and phenols content increased in comparison to traditional method.

Effect of water dipping on separation techniques of pomegranate (Punica granatum L.) arils