POSTHARVEST QUALITY AND CHILLING INJURY OF “SUCCARY” POMEGRANATES AS AFFECTED BY DIFFERENT PACKAGING TYPES

Abstract

Fully ripe Succary pomegranate fruits were harvested from a private orchard in Ismailia, Egypt in 2015 & 2016 seasons. The fruits were packed in: 1freely packed fruits (control) 2sealed fresh bags of high ethylene absorption (HEA) 3perforated polyethylene )PPE( 4polyethylene (PE) film (stretchable cling film) 5commercial PVC (poly vinyl chloride) pages. All packaging treatments were stored at 5 C and 90 – 95% RH for 12 weeks. Samples were taken every 2 weeks followed by 4 days at 20C. Fruit weight (g) rind thickness (mm), aril /fruit (%), juice content %, juice colour, SSC, acidity%, total sugars%, total phenols% and vitamin C were evaluated at harvest time. Chilling injury of the fruit was reduced by all packaging types. Changes in acidity, and SSC of the packed fruits were lower than that of freely packed fruits (control) during storage period. Cold storage at 5 C with packaging treatments would be the best for preserving the freshness and vitamin C, increasing antioxidant activity, reducing chilling injury and maintaining fruit quality. Consequently, the fruits were more commercially acceptable.