Fatemeh Nazoori; Seyed Hossein Mirdehghan; Arezoo Rafie
Abstract
AbstractBackground and ObjectivesPomegranate (Punica granatum L.) is one of the most important fruits grown on a commercial scale in Iran. It has gained popularity worldwide due to ...
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AbstractBackground and ObjectivesPomegranate (Punica granatum L.) is one of the most important fruits grown on a commercial scale in Iran. It has gained popularity worldwide due to its high economic, nutraceutical, and therapeutic values. Chilling injury and weight loss are the most important limiting factors for pomegranate fruit storage. Application of an edible coating such as carnuba wax on the fruit surface imparts a glossy appearance and better color, reduces fruit weight loss, extends storage life, and prevents microbial spoilage, which is extremely important to perishable fruit. Edible coatings create a modified atmosphere around the fruit by providing a semipermeable barrier to water vapor and gases, and their use offers an effective alternative to film packaging due to their environmentally friendly characteristic. Material and MethodsThe present study conducted a factorial design based on completely randomized design with four replications to evaluate the effect of carnuba wax on pomegranate fruit storage. The treatments included carnuba wax in three concentrations 0, 0.5%, and 1%, and storage time in 3 levels (0, 45, and 90 days). After immersion and drying, the fruits were packed in plastic baskets and kept in a cold room at 4 ± 1 °C with 85 ± 5% of relative humidity. In each sampling removal, quantitative and qualitative characteristics such as weight loss (%), electrolyte leakage (percentage), chilling index, tissue firmness, total acidity, pH, color indices (aril and skin), fruit flavor, anthocyanin, skin freshness, and overall fruit acceptance were examined. ResultsThe results showed that carnuba wax prevented weight loss until the end of the storage period (90 days) but controlled ion leakage until 45 days of storage. The skin firmness of fruits and arils was higher in carnuba than in control samples. Increasing the concentration of carnuba wax resulted in lowering vitamin C but did not affect the antioxidant capacity. According to the panelists', the flavor, skin freshness, and pomegranate fruits' appearance in both carnuba treatments were better than the control samples. DiscussionThe results of this study showed that carnuba-coated fruit has protective quantitative and qualitative characteristics during cold storage. Moreover, exogenous application of carnauba wax showed improvement in pomegranate storability at 4 °C, which otherwise leads to chilling injury and reduction in quality. The treatment with carnauba wax preserves fruit weight, total acidity, and skin freshness. Pomegranate carnuba-coated fruit exhibited a significantly lower chilling rate as compared to the control samples. According to the results, carnuba 0.5% maintained most qualitative and quantitative properties of pomegranate fruit until 90 days at 4°C.
