Improving pomegranate fruit quality by short-term hypobaric treatment combined with modified atmosphere packaging storage
Pomegranate (Punica granatum L.) is one of the excellent fruits with great nutrition, medicinal and economic values, which attracts increasingly interest from consumers and researchers worldwide. However, one of the major challenges in pomegranate production is quality deterioration during low temperature storage, which was characterized as peel browning, arils deterioration, flavor fade and decay. Scientists have focused on the improvement of shelf life and fruit quality. To address this concern, in this study, we investigated the effect of short-term hypobaric treatment (SHT) combined with modified atmosphere packaging (MAP) on the quality of 'Taishanhong' pomegranate. During storage, the O2 concentrations were about 18.98 and 18.88% in the packages after storage of 2 months and 3 months, CO2 concentrations were 2.78 and 2.92% respectively. The results showed that compared with control, SHT+MAP significantly reduced the browning degree of peel and arils, decreased the rate of fruit decay, and maintained the peel color index (1000 a (L*b)‑1). SHT+MAP didn't influence the soluble solids content of the fruit, but caused the titration acid content higher than control. Overall, this study proved that short-term hypobaric treatment combined with modified atmosphere packaging storage is an effective method to maintain the fruit quality of pomegranate.
Zhang, X., Sun, S., Yang, J., Zou, M. and Xin, L. (2021). Improving pomegranate fruit quality by short-term hypobaric treatment combined with modified atmosphere packaging storage. Acta Hortic. 1319, 217-222
hypobaric treatment, modified atmosphere packaging, quality, pomegranate