Pomegranate ( Punica granatum L.)

Abstract

During the past decade, research and development activities on pomegranate fruit were focused on the application of new postharvest storage technologies to extend the storage life and keeping the original quality of the freshly harvested fruits. These technologies included use of fungicides to control decay, and modifi ed atmosphere packaging or controlled atmosphere storage to maintain postharvest quality and to alleviate chilling injury symptoms which occur during the storage of pomegranates below 5-7 °C, depending on the variety and storage duration. Today, consumption of fresh pomegranates and their juice is booming due to the mounting evidence about their health benefi ts. Pomegranate juice processing allows the use of fruits with external defects that do not infl uence aril quality. These fruits and the remaining tissues after juice extraction may be used for preparation of new products, such as fl avonoids capsules and other nutraceuticals. This chapter provides an overview of postharvest biology and technology of pomegranates in relation to maintaining their quality between harvest and fresh consumption or processing.

Impact of passive modified atmosphere packaging on physicochemical properties, bioactive compounds, and quality attributes of sweet pomegranates

“…In general, the O 2 levels inside the tested packaging materials were similar to those reported for other pomegranates (cultivars Hicrannar and Hicaznar) in MAPs constructed with patented films Erkan, 2014, 2015). Similar results have been reported for Mollar de Elche sweet pomegranates (Artés et al, 2000 is a nonclimacteric fruit, with a relatively low respiration rate that declines with time after harvest, and it produces trace amounts of ethylene (Erkan and Kader, 2011). Artés et al (1998) recommended a controlled atmosphere of 5 kPa O 2 + 0 kPa to 5 kPa CO 2 storage at 5 °C with RH above 95% during the storage of the Mollar cultivar to minimize decay, weight loss, and chilling injuries.…”

Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments

“…Chilling injury (CI) is a physiological disorder that takes place at low storage temperature (<5 °C) in pomegranates, and it manifests as internal discoloration of arils and albedo as well as brown spots and pitting in the skin, while on the other hand, husk scald (HS) typically originates from the stem end and manifests as a superficial browning of the skin and happens during storage temperatures above 5 °C. Differing from CI, HS does not damage the arils or the white locular septa of the fruit, and its severity can reach up to 60% of the skin [ 13 , 14 , 15 ] Figure 1 .…”

Prevention of Chilling Injury in Pomegranates Revisited: Pre- and Post-Harvest Factors, Mode of Actions, and Technologies Involved

“…CI is characterized by pitting and dark brown spots on the whole fruit rind. The internal symptoms manifest as brown discoloration of the white segments between the arils and red color reduction or browning of arils as shown in Figure 2 [ 14 , 15 , 16 ]. Usually, pomegranates in short-term storage at <5 °C show CI symptoms starting from 6–8 weeks [ 17 , 18 ].…”