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Improving the keeping quality of pomegranate fruit by intermittent warming.

Artes, F.; Tudela, J. A.; Gil, M. I.;

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, Food Research and Technology Year: 1998 Vol: 207 Issue: 4 Pages: 316-321 Ref: 21 ref.

1998

บทคัดย่อ

Improving the keeping quality of pomegranate fruit by intermittent warming.

Mollar pomegranates (Punica granatum) were stored at 0 deg C or 5 deg C and 95% relative humidity (RH) for 80 days. Intermittent warming (IW) cycles of 1 day at 20 deg C every 6 days, followed by a shelf-life period of 7 days at 15 deg C and 70% RH were applied. IW during storage at 0 deg C was the best treatment for maintaining the red skin colour as at harvest. However the red colour of the arils (hue angle) was kept better under warming at 5 deg C. Although significant changes in the individual anthocyanins were observed in all treatments, particularly after the shelf-life period, the total anthocyanin content of the juice at harvest was maintained. Storage at 0 deg C avoided decay but increased the risk of chilling injuries such as pitting and husk scald, while 5 deg C-storage reduced these injuries but fungal attacks were not inhibited. After the shelf-life period, IW alleviated chilling injuries without any incidence of decay. Warming treatments gave very good results with respect to stora

ge and the keeping quality of pomegranates, particularly when applied during storage at 0 deg C.