Impact of Hot Water and Modified Atmosphere Packaging Treatments on the Postharvest Quality of Pomegranate Fruit (Punica granatum cv. ‘Hicaznar’)

Authors : Ahmet Erhan ÖZDEMİR, Elif ÇANDIR

Pages : 304-311

Doi:10.15832/ankutbd.661496

View : 20 | Download : 9

Publication Date : 2021-09-04

Article Type : Research Paper

Abstract :Hot water insert ignore into journalissuearticles values(HW); and modified atmosphere packaging insert ignore into journalissuearticles values(MAP); treatments were evaluated to maintain postharvest quality of pomegranate fruit insert ignore into journalissuearticles values(Punica granatum cv. ‘Hicaznar’);. Pomegranates were subjected to hot water insert ignore into journalissuearticles values(HW); treatment insert ignore into journalissuearticles values(at 50 °C for 3 min); and packaged with or without MAP bags. Fruit was then kept at 6 °C for 6 months and at 20 °C for 7 days after cold storage period. The untreated and unpackaged fruit was served as a control treatment insert ignore into journalissuearticles values(C);. MAP and HW+MAP treatments was more effective in reducing weight loss, fungal decay and husk scald, compared to HW and C treatments. The lightness and red color intensity of husk and aril insert ignore into journalissuearticles values(higher values of L* and C* and lower values of h°); were maintained better in the packaged fruit with MAP insert ignore into journalissuearticles values(MAP + HW+MAP treatments);. The unpackaged fruit from HW and C treatments became unmarketable while those from MAP and HW+MAP treatments were still marketable after 6 months of cold storage and shelf life period. Although fungal decay incidence was low in HW-treated fruit, relatively high scald incidence and weight loss had adverse effect on overall visual acceptability of HW-treated fruit. Hot water dipped pomegranate fruit cv. ‘Hicaznar’ insert ignore into journalissuearticles values(50 °C for 3 min); could be kept in MAP bags for 6 months at 6 °C and for 7 days 20 °C without adverse effect on quality.
Keywords : MAP, Shelf life, Cold storage, Chilling injury, Husk scald