ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Quality changes in pomegranates during ripening and cold storage.

Gil, M. I.; Sanchez, R.; Gines Marin, J.; Artes, F.;

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung Year: 1996 Vol: 202 Issue: 6 Pages: 481-485 Ref: 15 ref.

1996

บทคัดย่อ

Changes in the quality parameters of Spanish pomegranates (cv. Mollar) during ripening and 7 weeks of cold storage at 5 deg C and 90-95% RH were studied. Fruit and seed weights and surface colour increased with ripening. TSS, pH and titratable acidity (TA) did not show significant differences during the weeks studied (from the 26th to 32nd weeks after flowering), but seed colour (Lab values) and juice colour (absorbance at 510 nm) increased during this period, with a maximum during the last 2 weeks. These results indicate that pomegranates should be harvested during the 31st to the 32nd weeks after flowering in order to get the best pigmentation without a decrease in other quality parameters. The anthocyanin profile changed with maturity stage; diglucoside derivatives were the prevailing pigments during the early ripening stages, whereas monoglucoside derivatives were the main pigments in the later stages. After cold storage of pomegranates harvested at 2 maturity stages, no differences in TSS,

pH, TA and skin colour were observed. In addition, seed and juice colour did not decrease during storage. Hence, this study supports the theory that pomegranate is a non-climacteric fruit and that pomegranates can be stored for at least 45 days without deterioration in fruit quality.