Abbasi, S. Mohammadi, S. & Rahimi, S. (2011). Partial substitution of gelatin with persian gum and use of olibanum in production of functional pastile. Iranian Journal of Biosystem Engineering, 42(1), 121-131. (In Farsi)
Ahmadi, K., Gholizadeh, H. & Ebadzadeh, H. R. (2016). Agricultural Statistics of 2014-2015 Crop Year. Ministry of Agriculture Jihad, Tehran. (In Farsi)
Artés, F., Villaescusa, R., & Tudela, J. A. (2000). Modified Atmosphere Packaging of Pomegranate. Journal of Food Science, 65(7), 1112-1116.
Ayhan, Z., & Eştürk, O. (2009). Overall quality and shelf life of minimally processed and modified atmosphere packaged "ready-to-eat" pomegranate arils. Journal of Food Science, 74(5), C399-C405.
Banda, K., Caleb, O. J., Jacobs, K., & Opara, U. L. (2015). Effect of active-modified atmosphere packaging on the respiration rate and quality of pomegranate arils (cv. Wonderful). Postharvest Biology and Technology, 109, 97-105.
Barros, L., Ferreira, M.-J., Queirós, B., Ferreira, I. C. F. R., & Baptista, P. (2007). Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry, 103(2), 413-419.
Bhatia, K., Asrey, R., & Varghese, E. (2015). Correct packaging retained phytochemical, antioxidant properties and increases shelf life of minimally processed pomegranate (Punica granatum L.) arils Cv. Mridula. Journal of Scientific and Industrial Research, 74(3), 141-144.
Dokhanieh, A. Y., Aghdam, M. S., & Sarcheshmeh, M. A. A. (2016). Impact of postharvest hot salicylic acid treatment on aril browning and nutritional quality in fresh-cut pomegranate. Horticulture Environment and Biotechnology, 57(4), 378-384.
Ghasemnezhad, M., Zareh, S., Rassa, M., & Sajedi, R. H. (2013). Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatum L. cv. Tarom) at cold storage temperature. Journal of the Science of Food and Agriculture, 93(2), 368-374.
Gil, M. I., Martı, x, nez, J. A., & Artés, F. (1996). Minimally Processed Pomegranate Seeds. LWT - Food Science and Technology, 29(8), 708-713.
Jiang, Y., & Li, Y. (2001) Effects of chitosan coating on postharvest life and quality of longan fruit. Food Chemistry, 73(2), 139-143.
Kunte, L., Gennadios, A., Cuppett, S., Hanna, M., & Weller, C. L. (1997). Cast films from soy protein isolates and fractions. Cereal Chemistry, 74(2), 115-118.
Lee, J., Durst, R. W., & Wrolstad, R. E. (2005). Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Journal of AOAC International, 88(5), 1269-1278.
Martinez-Abad, A., sanchez, G., Fuster, V., Lagaron, J. M., & Ocio, M. J. (2013). Antimicrobila performance of solvent cast polycaprolactone (PCL) films containing essential oils. Food Control, 34, 214-220.
Martínez-Romero, D., Castillo, S., Guillén, F., Díaz-Mula, H. M., Zapata, P. J., Valero, D., & Serrano, M. (2013). Aloe vera gel coating maintains quality and safety of ready-to-eat pomegranate arils. Postharvest Biology and Technology, 86, 107-112.
Oz, A. T., & Ulukanli, Z. (2012). Application of edible starch-based coating including glycerol plus oleum Nigella on arils from long-stored whole pomegranate fruits. Journal of Food Processing and Preservation, 36(1), 81-95.
Palma, A., Continella, A., Malfa, S. L., Gentile, A., & D'Aquino, S. (2015). Overall quality of ready-to-eat pomegranate arils processed from cold stored fruit. Postharvest Biology and Technology, 109, 1-9.
Peña-Estévez, M. E., Artés-Hernández, F., Artés, F., Aguayo, E., Martínez-Hernández, G. B., Galindo, A., & Gómez, P. A. (2016). Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storage. Food Chemistry, 209, 302-311.
Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American journal of Enology and Viticulture, 28(1), 49-55.
Soliva-Fortuny, R. C., Grigelmo-Miguel, N., Hernando, I., Lluch, M. Á., & Martín‐Belloso, O. (2002). Effect of minimal processing on the textural and structural properties of fresh‐cut pears. Journal of the Science of Food and Agriculture, 82(14), 1682-1688.
Sothornvit, R., & Krotcha, J. M. (2005). Plasticizers in edible films and coatings. In J. H. Han (Ed.), Innovations in food packaging (pp. 40-55). New York: Elsevier Publishers.
Varasteh, F., Arzani, K., Barzegar, M., & Zamani, Z. (2012). Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage. Food Chemistry, 130(2), 267-272.
Villafañe, F. (2017). Edible coatings for carrots. Food Reviews International, 33(1), 84-103.
Zahran, A. A., Hassanein, R. A., & AbdelWahab, A. T. (2015). Effect of chitosan on biochemical composition and antioxidant activity of minimally processed 'Wonderful' pomegranate arils during cold storage. Journal of Applied Botany and Food Quality, 88, 241-248.
)
