Response Postharvest Quality of Pomegranates to Thermal Treatments, Immersing in Black Seed and Flaxseed Oils

Abstract

This study was carried out to investigate thermal treatments, immersing in black seed and flaxseed oils on postharvest quality pomegranate fruits cv. Salakhan . Fruits were randomly divided into two experiments: First, thermal treatment by which fruits are immersed for four minutes at 25, 40 and 50°C in hot water (HW), and fruits are exposed to hot air (HA) for one hour at 40 and 50°C plus control treatment. Second, fruits are immersed for 4 minutes in 1 and 2% for the black seed and flaxseed oil, plus control treatment. Then, fruits are placed in the storage at 5±1 ºC and 85-95% of relative humidity for four months. Both experiments performed by using Complete Randomize Design. The results were indicated that soaking fruits in HW for four minutes at 40°C significantly decreased the weight loss and physiological disorder, whilst significantly increased most of studied attributes compared to control. However, HA treatments exposure for 1 hour at 40 and 50°C, with increasing in the HA levels, decreased the weight loss and physiological disorder, but increased some of studied attributes compared to control. Moreover, the immersing fruits in 1% black seed or 1% flaxseed oil significantly reduced weight loss and physiological disorder. In addition, the immersing fruits in 1% flaxseed oil lead significantly increased most of studied attributes compared to control.

Maintenance of Pomegranate Fruit Quality by Coating With Flaxseed, Black Seed Oils, and Chitosan During Different Storage Periods

“…Therefore, flaxseed oil may possess some advantages to be applied as an additional ingredient in the coating of foods and fruits. Recent studies have shown that the use of flaxseed oil has a big role in an extended storage period of pomegranate fruits which causes reduced weight loss and cold damage and prolongs the storage period (3). Several studies have indicated that the use of black seed oil to the extent the storage period of pomegranate fruits caused reduced weight loss and cold damage and prolonged storage period, as well as reduced the percentage of microbial damage and maintaining the quality and marketability of pomegranate fruit (3,21), and in banana fruits (24).…”

“…Recent studies have shown that the use of flaxseed oil has a big role in an extended storage period of pomegranate fruits which causes reduced weight loss and cold damage and prolongs the storage period (3). Several studies have indicated that the use of black seed oil to the extent the storage period of pomegranate fruits caused reduced weight loss and cold damage and prolonged storage period, as well as reduced the percentage of microbial damage and maintaining the quality and marketability of pomegranate fruit (3,21), and in banana fruits (24). Chitosan is a positively charged, high molecular weight polysaccharide that is soluble in dilute organic acids and can extend shelf life by controlling spoilage of many fruits such as pears, longan, and strawberries (19,18).…”