Studies on storage of pomegranate (Punica granatum L.) cv. Ganesh

Abstract

Studies were made on the comparative effects of skin coating with ‘Waxol’, individual fruit wrapping with kiln film and a combination of these with storage at room temperature (RT) 25+1 ºC and low temperature (LT) of 8 ºC on the shelf life of pomegranate cv. Ganesh during –Feb, 1991-92. Weight loss of the fruit which is the main cause for desiccation and unmarketability of the fruit could be significantly reduced by waxol treatment and further reduced by film wrapping and low temperature storage. The respiration rate was high up to the 6th day, showed a sudden decrease by 8th day and it continued up to 22 days of storage. Among the changes in physic-chemical constituents, a slight decrease in firmness, acidity, reducing sugars, colour of the juice were observed during storage. Increases in TSS and total sugar content were also observed. Peel weight decreased in control and waxol treated fruits, but it remained the same in film wrapped fruits. Waxol treated fruits showed less spoilage as compared to untreated and film wrapped fruits. The maximum shelf life at RT was 3 weeks in film wrapped and 2 weeks in unwrapped fruits as compared to 10 weeks in film wrapped fruits held at 8 ºC. Sensory evaluation indicated that film wrapped fruits, held at 8 ºC was the best with good colour, freshness, taste and flavour.