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Grenades : amélioration de la qualité et de la durée de conservation des grenades à l'aide de traitements thermiques après récolte.

Thermal postharvest treatments for improving pomegranate quality and shelf life.

Auteurs : ARTÉS F., TUDELA J. L., VILLAESCUSA R.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Thermal postharvest treatments for improving pomegranate quality and shelf life.
  • Identifiant de la fiche : 2001-0853
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 18 - n. 3
  • Date d'édition : 04/2000

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