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Thermal postharvest treatments for improving pomegranate quality and shelf life.

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

Type of article: Article

Summary

Sweet pomegranates (Punica granatum L. cv Mollar de Elche) were cold-stored for 90 days. Curing at 33 °C and 95% RH for 3 days before continuous storage at 2 or 5 °C and 95% RH was tested for reducing chilling injuries. Alternatively, cycles of intermittent warming (IW) of 1 day at 20 °C every 6 days at 2 or 5 °C were tested. Control fruits were conventionally stored at 2 or 5 °C and 95% RH, and a shelf life of 6 days at 15 °C and 75% RH was included in the trials. The lowest chilling injuries were found in the IW treatments. Severity of husk scald development was not directly related to low storage temperature. IW during 2 °C storage has proved to be the best treatment for minimizing chilling injuries and maintaining pomegranate fruit quality.

Details

  • Original title: Thermal postharvest treatments for improving pomegranate quality and shelf life.
  • Record ID : 2001-0853
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 18 - n. 3
  • Publication date: 2000/04

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