Articles
Modified atmosphere packaging combined with hot water dips and fungicides to reduce decay and alleviate postharvest disorders of pomegranate
Article number
1464_15
Pages
111 – 118
Language
English
Abstract
‘Primosole’ pomegranate was dipped in water (20 or 50°C) or water emulsions of Imazalil or Fludioxonil at 20 or 50°C for 3 min prior to individual wrapping with a polyolefin heat shrinkable film.
Fruits were then stored at 2 or 8°C for 4 or 8 weeks, followed by 7 days at 20°C and 60-65% RH to simulate the marketing conditions (SMC). Imazalil, and to a lesser extent, Fludioxonil, especially when applied as heated emulsions, increased husk browning at both storage temperatures.
Hot water dipping at 50°C mitigated both husk scald and chilling-induced injuries in fruit stored at 8°C as well as in those stored at 2°C, especially during the first 4 weeks of storage and the subsequent 7 days of SMC at 20°C. Decay incidence increased with storage and was higher in fruit stored at 2°C. Most of the decay was caused by Botrytis cinerea and, to a lesser extent, by Penicillium spp. and Aspergillus spp.
Both fungicides (despite the negative effect on peel appearance) and, at a lesser extent, hot water dip, were effective in reducing decay symptoms.
Film packaging improved the overall appearance of control fruit (water dip at 20 or 50°C), with no substantial difference between the two treatment temperatures, alleviated husk browning in Imazalil and Fludioxonil-treated fruit, and markedly reduced weight loss.
A gradual decline in the levels of juice chemical compounds occurred over storage time, while the effects of the other experimental factors were negligible.
Overall results show that combining hot water dips with film packaging can effectively preserve the overall quality of ‘Primosole’ pomegranates for 8 weeks at 2 or 8°C plus 1 week of SMC.
Fruits were then stored at 2 or 8°C for 4 or 8 weeks, followed by 7 days at 20°C and 60-65% RH to simulate the marketing conditions (SMC). Imazalil, and to a lesser extent, Fludioxonil, especially when applied as heated emulsions, increased husk browning at both storage temperatures.
Hot water dipping at 50°C mitigated both husk scald and chilling-induced injuries in fruit stored at 8°C as well as in those stored at 2°C, especially during the first 4 weeks of storage and the subsequent 7 days of SMC at 20°C. Decay incidence increased with storage and was higher in fruit stored at 2°C. Most of the decay was caused by Botrytis cinerea and, to a lesser extent, by Penicillium spp. and Aspergillus spp.
Both fungicides (despite the negative effect on peel appearance) and, at a lesser extent, hot water dip, were effective in reducing decay symptoms.
Film packaging improved the overall appearance of control fruit (water dip at 20 or 50°C), with no substantial difference between the two treatment temperatures, alleviated husk browning in Imazalil and Fludioxonil-treated fruit, and markedly reduced weight loss.
A gradual decline in the levels of juice chemical compounds occurred over storage time, while the effects of the other experimental factors were negligible.
Overall results show that combining hot water dips with film packaging can effectively preserve the overall quality of ‘Primosole’ pomegranates for 8 weeks at 2 or 8°C plus 1 week of SMC.
Authors
S. DAquino, S. La Malfa, M.G. Molinu, A. Continella, A. Gentile, A. Palma
Keywords
Punica granatum, cold storage, film wrapping, imazalil, fludioxonil, physiological disorders, spoilage
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