The Effect of Cold Storage on the Aril Browninig Phenomenon of Pomegranate Fruit

The pomegranate fruit with scientific name Punica granatumL. has attracted the attention of many researchers, traders and industry owners due to its health-promoting and useful compounds such as anthocyanins and phenolic compounds.Export of pomegranate and its products have had a special place in the country's non-oil exports. The occurrence or extend of some physiological abnormalities causes a decrease in quality and causes irreparable damage to pomegranate production and supply chain activists. The phenomenon of browning, commonly known as pomegranate raisins, is a physiological complication in which the loss of the edible part of the fruit causes softening, discoloration, deformity and altering the taste and aroma of the seeds. The damaged fruit is not suitable for consumption; while there are no apparent signs of abnormality in their skin and shape.Hence,evaluation of the physical characteristics of pomegranate fruit and seeds, physicochemical properties of pomegranate seeds and physiological test of respiration on pomegranate fruit were performed on the samples of the Neiriz area(Fars provience) pomegranates during 55 days in cold storage.The results showed that pH, total soluble solids, acidity and pomegranate anthocyanin were in the range of standards and previous researches.Storage time significantly increased the amount of soluble solids, respiration rate, and significantly reduced the amount of moisture and anthocyanins.By the end of the storage period, large and medium-sized pomegranate fruits retained their hard texture, but small-sized pomegranate fruits were softer than both medium and large sizes.Arill browning of pomegranate was observed in a significant percentage of pomegranates with a very marketable appearance.