Studies on Ca-Storage of Pomegranate (Punica Granatum L., Cv. Hicaz)

Kupper, W.; Pekmezci, Mustafa; Henze, J.

doi:10.17660/actahortic.1995.398.10

Cited by 17 publications

(12 citation statements)

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“…A decrease in skin redness during regular air storage has been previously reported by several authors working with different pomegranate cultivars Gil et al, 1995). Likewise, similar retarding effects of CA or/ and MAP storage or high CO 2 treatments on skin color loss have been observed (Kupper et al, 1995;Artés et al, 1996Artés et al, , 2000Holcroft et al, 1998;Palou et al, 2007;Laribi et al, 2012,4;Erkan 2013, 2014).…”

Section: Skin Colorsupporting

confidence: 71%

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

Selcuk

Erkan

2015

Postharvest Biology and Technology

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Section: Skin Colorsupporting

confidence: 71%

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

Selcuk

Erkan

2015

Postharvest Biology and Technology

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“…Artes et al (1996) recomended 5 kPa O 2 and 5 kPa CO 2 as the optimal CA conditions for 'Mollar' pomegranate at 5 °C in controling husk scald. Küpper et al (1995) found that CA storage of 'Hicaz' pomegranate at 6 °C containing 6 kPa CO 2 and 3 kPa O 2 reduced decay development and weight loss. Holcroft et al (1998) showed that 10 or 20 kPa CO 2 suppressed the anthocyanin biosynthesis in 'Wonderful' pomegranate.…”

Section: Control Of Ripening and Senescencementioning

confidence: 93%

“…Sour and sour-sweet pomegranates have a reddish skin, in contrast to sweet pomegranates which have a yellowish-green skin. Skin thickness varies from 1.5 to 4.24 mm (Küpper et al , 1995).…”

Section: Maturity and Quality Components And Indicesmentioning

confidence: 99%

“…In general, varieties that have whitish or pinkish arils (such as the 'Mollar' grown in Spain) are usually sweeter than those with purplish or dark crimson arils because the latter varieties contain higher concentrations of organic acids (Gil et al , 1996a). According to Küpper et al (1995) titratable acidity (TA) of pomegranates varies between 0.13 and 4.98% at harvest. There are three types of pomegranates based on their acidity: < 1% TA are sweet cultivars, 1 to 2% are sweet-sour cultivars and > 2% are sour cultivars (Pekmezci and Erkan, 2004).…”

Section: Maturity and Quality Components And Indicesmentioning

confidence: 99%

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Pomegranate ( Punica granatum L.)

Erkan¹,

Kader²

2011

Postharvest Biology and Technology of Tropical and Subtropical Fruits

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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.

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“…For example, it was reported that "Wonderful" pomegranates can be stored at 7.5 C under optimal CA conditions of 5 kPa O 2 and 15 kPa CO 2 for up to 5 months after harvest (Hess-Pierce & Kader 2003), and that "Hicaz" pomegranate fruit can be successfully stored for 6 months at 6 C under CA conditions of 3 kPa O 2 and 6 kPa CO 2 (Kupper et al 1995). Other studies showed that "Mollar de Elche", "Primasole", and "Ganesh" pomegranate varieties could be stored for 12 weeks at 5À8 C under various MA conditions (Artes et al 2000;Nanda et al 2001;D'Aquino et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Bulk storage of “Wonderful” pomegranate fruit using modified atmosphere bags

2016

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Wonderful" pomegranates can be stored under modified atmosphere (MA) conditions for up to 3À4 months after harvest. Until recently, the harvested fruit first needed to be transferred to the packing house and packed in MA bags in cartons or plastic boxes before cooling to the desired temperature and subsequent cold storage. During the last few years, together with StePac Ltd, we have developed a new methodology in which "Wonderful" pomegranate fruit are directly harvested into large 80 kg or even 320 kg bulk Xtend® MA bags in harvest bins, and then immediately transferred from the field to commercial cold storage rooms without the necessity of repacking the fruit at the packing house. In this study, we evaluated the postharvest storage performance and fruit quality of "Wonderful" pomegranates stored in bulk 80 kg Xtend® MA bags in harvest bins for various periods of 4, 8, 12, and 16 weeks at 7 C followed by 1 week in shelf life conditions at 20 C. The results show that "Wonderful" pomegranates can be maintained in bulk Xtend® MA bags in harvest bins at excellent quality with minimal losses for at least 12 weeks after harvest. Overall, this new suggested procedure allows direct transfer of large volumes of fruit from the field to cold storage rooms without intermediate transferring to the packing house, thus saving precious time and extra packaging and labor costs, and ensuring better maintenance of the cold storage chain.

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Studies on Ca-Storage of Pomegranate (Punica Granatum L., Cv. Hicaz)

Cited by 17 publications

References 0 publications

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

Pomegranate ( Punica granatum L.)

Bulk storage of “Wonderful” pomegranate fruit using modified atmosphere bags

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