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Improving pomegranate quality and shelf life by curing and intermittent warming during cold storage.

Author(s) : ARTÉS F., VILLAESCUSA R., TUDELA J. A.

Summary

Sweet "Mollar de Elche" pomegranates were cold stored for 12 weeks. A thermal pre-treatment as conditioning or curing at 33 °C and 95% relative humidity (RH) for 3 days before continuous storage at 2 or 5 °C and 95% RH was assayed. Alternatively, cycles of intermittent warming during 1 day at 20 °C every 6 days at 2 or 5 °C were also assayed. Control fruits were stored at continuous 2 or 5 °C and 95% RH. A shelf life of 6 days at 15 °C and 75% RH was applied. Main losses were due to decay (Penicilium sp.) in treatments at 5 °C, while the lowest losses were found in intermittent warming 2 °C fruits.

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Pages: p. 536-543

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Details

  • Original title: Improving pomegranate quality and shelf life by curing and intermittent warming during cold storage.
  • Record ID : 2001-0858
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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