Keywords: Punica granatum, MAP, salicylic acid, calcium chloride, heat treatment, shelf life, postharvest treatment, atmosphere packaging, Iran, pomegranate quality, fruit quality, cold storage, fruit decay, pomegranates
Combination effects of postharvest treatments and modified atmosphere packaging on shelf life and quality of Iranian pomegranate fruit cv. Sheshi–kab
The main objective of this study was to assess the effectiveness of individual application and combination effect of different postharvest treatments in both unpacked and modified atmosphere (MA) packed on reducing the occurrence of chilling injury, decay and subsequently on extending shelf life and quality improvement of pomegranate fruit during long–term cold storage. Treatments were hot water (50°C) for 3 minutes, salicylic acid (1 or 2 mMol/l) or calcium chloride (1 or 2%) for 3 minutes at 20°C or combinations of both chemicals with hot water (HW). No packed and MA packed also were studied before fruit stored at 5°C and 80% RH. Combining hot water and chemical treatments with MAP had greater effect on control of fruit decay, reduction of chilling injury and also to extend fruit shelf life than individual application of each treatment. Shelf life roughly doubled in fruit that treated with a combination of HW and salicylic acid (1 mMol/l) and packed in PE bags compared to the control fruit with no packaging. Treatments had no significant effect on total soluble solid (TSS) and sensory assessments of arils. Overall, combination of HW, salicylic acid and MAP could be used to improve fruit quality, to reduce decay and to extend pomegranate shelf life during prolonged cold storage.