Effect of calcium chloride and nano packaging on quality parameters and biochemical compounds of ‘Shishe-Kab’ pomegranates during cold storage

Pomegranate (Punica granatum L.) is one of the most important native sub-tropical fruits in Iran. Because high economic importance of the pomegranates, it is very important to maintain the fruit quality after harvest. In this research, the effects of post-harvest treatment with calcium chloride and Nano packaging on physicochemical properties of pomegranate fruit including aril and seed weight, peel color, pH, total soluble solids, vitamin C, antioxidant activity, anthocyanin and total phenolics content of Shishe kab pomegranate were studied in a factorial completely randomized design with four replications. The first factor was immersion in calcium chloride at different concentrations (0, 0.5, 1 and 2%) and the second factor was a Dekco Nano-based polyethylene packaging with non-packaging as control. After two months of storage at 5 ±1˚С, the results showed a reduction in aril weight in control, but it was not decreased in CaCl2 treated fruit. Moreover, CaCl2 decreased the pH, and enhanced the peel color indices and antioxidant activity of the fruit. The highest antioxidant activity and color index was observed in fruit treated with 2% and 0.5 % CaCl2, respectively. The highest amounts of vitamin C content (8700 mg/ 100gr fresh weight) and anthocyanins (377 mg/L) were observed in fruit treated with 2 and 0.5% CaCl2, respectively. The interaction effects of of calcium chloride and nano packaging on the amount of total soluble solids was significant and the highest total soluble solids content was recorded in control fruit (17.40 brix).