Effect of Paraffin Oil and Polyethylene Packaging on "Manfaluty" Pomegranate Fruits During Storage

Abstract

This investigation aimed to study the effect of paraffin oil and polyethylene bags used separately or in combination on storage quality of "Manfaluty" pomegranate fruits during storage throughout 2012 and 2013 seasons. Fruits were stored at 5 °C with 85-90% RH and room temperature at 22 ± 5 C°. Generally, the storage period in the present study was 45 days at room temperature and 90 days at cold storage. All treatments, namely, coating with paraffin oil, packing with polyethylene bags and combination of both coating and packing, significantly decreased weight loss % and decay % of stored Manfalouty fruits compared with untreated fruits (control) under both storage conditions during 2012 and 2013 seasons. Concerning the chemical properties, total soluble solids (T.S.S) % and acidity gradually increased with the progress of storage period, under all storage conditions during both tested seasons. At the end of storage period the treated fruits with polyethylene bags + paraffin oil contained the lowest values of T.S.S and acidity % while the untreated fruits (control) had the highest percentage of both properties. Juice volume decreased with the extending of storage period and reached the minimum values after 45 days at room temperature and 90 days under cold storage during both investigated seasons. The highest juice content was obtained by polyethylene packing + paraffin oil coating, while the lowest content was found in untreated fruits (control).