THE DEVELOPMENT AND CONTROL OF HUSK SCALD ON < WONDERFUL > POMEGRANATE FRUIT DURING STORAGE.

SCALD DEVELOPS ON THE HUSK OF < WONDERFUL > POMEGRANATE FRUIT DURING STORAGE. THIS DISORDER COULD BE DIMINISHED BY DELAYING THE HARVEST TIME AND BY REDUCING STORAGE TEMPERATURE, BUT THESE 2 MEASURES WERE INSUFFICIENTLY EFFECTIVE FOR STORAGE PERIODS EXCEEDING 6 WEEKS, AND AT TEMPERATURES OF 279 K (6 DEG C) OR LOWER, CHILLING INJURY ALSO OCCURRED. SCALD INCIDENCE WAS CORRELATED WITH THE AMOUNT OF O-DIHYDROXYPHENOLS EXTRACTABLE FROM THE HUSK. SUCH POSTHARVEST MEASURES INCLUDED DIPPING THE FRUIT IN BOILING WATER FOR 2 MINUTES AND IN ANTI-OXIDANT SOLUTIONS FOR 30 SECONDS, OR STORING IN A LOW-O2 ATMOSPHERE.