The pomegranate grains (arils) containing the juice, are the edible part of the
fruit. This current study was carried out on Egyptian ripe pomegranate fruit (Wardi,
Banali and Manlaloti varieties). Pomegranate juice was extracted from the grains,
filtered and preserved by two methods: packaging in polyethylene pouches and stored
in freezer at -18°C for the storage period up 104 months. and packaging in enameled
cans of 400 ml capacity and pasteurized at 90°C for 15 min. then cooled immediately
and stored at room temperature for ..... ' days. The effect of storage on the p4 value, colour and organaleptic properties of
pomegranate juice which was prepared by two methods, namely freezing and
canning. were studied and the data showed Ihat pH value increased significantly
during the storage of two products. It was observed that Ihe pH values of canned
juice were lower than that of the frozen through all the storage period and for the three
varieties studied. The storage affected the color value of the pomegranate juice as measured
using lovibond was studied. The color values (yellow. and blue) increased
Significantly as the storage period increased: it was notical also that the ricrernent
was higher for the canned juice samples stored at ambient temperature then those of
frozen samples. However the red values were decreased as the storage period
increased. lor both of the frozen and canned juice. The organaleptic properties were
affected by storing the juice for an treatments. The color, odor, taste and appearance
values decreased remar1o;ably as the storage period was increased. However, the
storage of the canned juice showed a higher reduction in the above mentioned
organoleptic properties comparing with those of the stored frozen samples. Generally the panelists preferred the frozen Wardi juice over the other tested
samples, since it got the highest qU;Jlity scores in comparison with the others.