Impact of 1-MCP and Hot Water Treatment on Postharvest Quality of Pomegranate Fruit

Abstract

Pomegranates are commonly stored in Iran at temperatures higher than 10°C and RH≈70%. At this storage condition, the fruit are affected by desiccation and loss of quality. In this experiment, the effect of Smartfresh TM (1-MCP) at 1 µl L-1 with hot water treatment (HWT) at 50°C for 5 min and the combination of these two treatments (Smartfresh TM +HWT) were studied in reducing the mentioned problems in 'Malas Saveh' pomegranate fruit. Untreated fruit was used as the control. The fruit were stored at 13°C for 45 days and thereafter, fruits were held further at 20°C for 7 days as a simulated shelf life. Fruit firmness, colour parameters and skinshriveling index were evaluated at the end of storage and after holding, but the fruit quality characteristics were determined only after holding at 20°C. Results showed that the fruit firmness of Smartfresh TM treated fruits was higher than that of other treatments after storage, but after holding, there were no significant differences in fruit firmness among the tested treatments. HWT treated fruit, in contrast with other treated fruit, had lower L* value than the control fruit after storage and after holding. There were no significant differences in a* and b* among the treatments in this trial. The skin-shriveling index of Smartfresh TM treated fruits was significantly lower than that of other treatments after storage and after holding. The skinshriveling indexes of HWT and Smartfresh TM +HWT treatments were lower than that of control after holding, while after storage, no significant differences in skinshriveling indexes were observed among them. Fruit treated with Smartfresh TM had highest titratable acidity and lowest total soluble solids compared to other treatments. Titratable acidity of control fruits was lower than that of HWT and Smartfresh TM +HWT treatments, but there were no significant differences among the control, HWT and Smartfresh TM +HWT treatments in total soluble solids. Smartfresh TM treated fruit had greatest aril moisture and medium juice colour among the tested treatments at this experiment. Overall, Smartfresh TM treatment was more effective than hot water and combination treatments in maintaining the postharvest quality of pomegranate fruit during storage and under holding.

Effects of the ethylene-action inhibitor 1-methylcyclopropene on postharvest quality of non-climacteric fruit crops

“…Previous reports indicated that exposure to 1-MCP may improve the postharvest storage performance of pomegranate fruits. For example, Sepahvand and Ghasemnezhad (2013) reported that exposure to 1-MCP reduced the shriveling index of Iranian 'Malas Saveh' pomegranate fruits after 45 days of storage at 13 C followed by 7 days at 20 C. Other studies, by Defilippi et al (2006) and Zhang et al (2008), indicated that exposure to 1-MCP reduced superficial scald incidence and peel browning of 'Wonderful' and 'Dahongpao' varieties, respectively. Defilippi et al (2006) reported that exposure to 1-MCP at 1 mL L À1 reduced scald incidence of lateseason 'Wonderful' pomegranates after 4 and 5 months of cold storage at 7 C by 60 and 43%, respectively, whereas Zhang et al (2008) reported that 1-MCP reduced the peel browning index of 'Dahongpao' pomegranates after 7 weeks of storage at ambient temperatures by 35%.…”

Effects of ethrel, 1‐MCP and modified atmosphere packaging on the quality of ‘Wonderful’ pomegranates during cold storage

“…For example, exposure to 1‐MCP reduced shriveling in Iranian ‘Malas Saveh’ pomegranate fruits after 45 days of storage at 13 °C followed by 7 days at 20 °C . Other studies have indicated that exposure to 1‐MCP diminishes superficial scald incidence and peel browning and maintains the internal quality of ‘Wonderful’ and ‘Dahongpao’ pomegranate varieties, respectively …”

“…Treatment of pomegranate fruit with exogenous ethylene does not elicit any notable effects on organoleptic attributes in postharvest cold storage performance, including peel and juice colour and juice total soluble solids (TSS), titratable acidity (TA) and pH . The main problems associated with postharvest storage of pomegranate fruits are weight loss and shrivelling, decay, CI, superficial scald development and a decrease in flavour acceptability . Previous studies have indicated that exposure to the ethylene inhibitor 1‐methylcyclopropene (1‐MCP) improves the postharvest storage performance of pomegranate fruits.…”

“…1,11,12,30 The main problems associated with postharvest storage of pomegranate fruits are weight loss and shrivelling, decay, CI, superficial scald development and a decrease in flavour acceptability. 5,12,31,32 Previous studies have indicated that exposure to the ethylene inhibitor 1-methylcyclopropene (1-MCP) improves the postharvest storage performance of pomegranate fruits. For example, exposure to 1-MCP reduced shriveling in Iranian 'Malas Saveh' pomegranate fruits after 45 days of storage at 13 ∘ C followed by 7 days at 20 ∘ C. 33 Other studies have indicated that exposure to 1-MCP diminishes superficial scald incidence and peel browning and maintains the internal quality of 'Wonderful' and 'Dahongpao' pomegranate varieties, respectively.…”

“…For example, exposure to 1-MCP reduced shriveling in Iranian 'Malas Saveh' pomegranate fruits after 45 days of storage at 13 ∘ C followed by 7 days at 20 ∘ C. 33 Other studies have indicated that exposure to 1-MCP diminishes superficial scald incidence and peel browning and maintains the internal quality of 'Wonderful' and 'Dahongpao' pomegranate varieties, respectively. 5,12,31,32 Although pomegranate is a non-climacteric fruit, there is evidence to suggest that it produces ethylene during cold storage. The present study aimed to evaluate the biochemical, physiological and physical effects associated with CI development during cold storage at 2 ∘ C in pomegranate fruit cv.…”