EFFECT OF INTERMITTENT WARMING, HOT WATER TREATMENT AND HEAT CONDITIONING ON QUALITY OF 'JBALI' STORED POMEGRANATE

The effect of postharvest intermittent warming (IW) (24 hours at 20°C every nine days), hot water treatment (HW) (3 mn, 52°C) and heat conditioning (HC) (48 hours at 35°C) on the quality of the stored Tunisian ‘Jbali’ pomegranate variety was investigated. Pomegranate fruits were stored for two months at 2 and 6°C, and 90-95% relative humidity (RH) followed by 7 days at 20°C (simulated marketing period). HW treatment significantly reduced chilling injury, electrolyte leakage and fruit decay. HC was less efficient and the IW was revealed inefficient. Treatments did not have any significant effect on acidity, total soluble solids and sensorial quality. Colour change was slightly affected by treatments with lower L* values for HW and HC, however, no changes were observed in Chroma and Hue angle values.