Chilling injury (CI) is one of the main factorsinvolved in reducing pomegranate quality during cold storage. In the presentstudy, the interaction between1-MCP and three different coatings (cellophane, confectionery waxy paper and1%, 2% sodium alginate) on maintenance of postharvest quality of pomegranate fruits were investigated during 120 days of cold storage .The results showed that uncoated fruits had higher weight lossandtotal soluble solids (TSS) than coated fruits during storage. The results also showed that untreated (control) fruits showed higher weight loss, decay and total soluble solids (TSS) than 1-MCP treated fruits duringcoldstorage. Cellophane had a significant effect on delaying ion leakage and preventing weight loss of pomegranate fruit.The 1-MCP+cellophane and1-MCP+confectionery wax paper could reduce chilling injury by delayingthe reduction of bioactive compounds such as total phenolics and antioxidant activity.The lowest decay severitywas also observed in fruits treated with 1-MCP. In general, it can be concluded that postharvest application of 1-MCP+cellophane was the most effectivetreatment to induce chilling tolerance and extend the storage life of pomegranate.
Hosseini Molla S M, Rastegar S, Ghasemi Omran V, Khademi O. Effect of 1-MCP and Edible and Non-Edible Coatings on Maintaining the Quality and Shelf Life of Pomegranate ‘Malas-E-Saveh’ Fruits During Cold Storage. IJHST 2022; 23 (2) :249-264 URL: http://journal-irshs.ir/article-1-515-en.html