Improving pomegranate quality and shelf-life by curing and intermittent warming during cold storage.
Artes, F.; Villaescusa, R.; Tudela, J. A.;
Advances in the refrigeration systems, food technologies and cold chain, Sofia, Bulgaria, 23-26 September, 1998 Year: 2000 Pages: 536-543 Ref: 16 ref.
2000
บทคัดย่อ
Sweet Mollar de Elche pomegranates were cold stored for 12 weeks. A thermal pre-treatment as conditioning or curing at 33 deg C and 95% RH for 3 days before continuous storage at 2 or 5 deg C and 95% RH was assayed, being the first time that curing was applied to pomegranates. Alternatively, cycles of intermittent warming (IW) for 1 day at 20 deg C every 6 days at 2 or 5 deg C were also assayed. Control fruits were stored at continuous 2 or 5 deg C and 95% RH (CS). A shelf-life of 6 days at 15 deg C and 75% RH was applied. Main losses were due to decay (Penicillium sp.) in treatments at 5 deg C, while the lowest losses were found in IW 2 deg C fruits. The lowest levels of physiological disorders (pitting and husk scald) were found with IW at 2 and 5 deg C. These treatments greatly enhanced resistance to these disorders after retail shelf-life. Curing at 2 deg C markedly reduced physiological disorders but only after cold storage. Best results were obtained with IW at 2 deg C, followed by curing
at 2 deg C and CS at 2 deg C. These storage conditions have not been previously reported for pomegranates.