Impact of Hot Water and Modified Atmosphere Packaging Treatments on the Postharvest Quality of Pomegranate Fruit (Punica granatum cv. 'Hicaznar')

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dc.contributor.authorOzdemir, Ahmet Erhan
dc.contributor.authorCandir, Elif
dc.date.accessioned2024-09-18T20:29:44Z
dc.date.available2024-09-18T20:29:44Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractHot water (HW) and modified atmosphere packaging (MAP) treatments were evaluated to maintain postharvest quality of pomegranate fruit (Punica granatum cv. 'Hicaznar'). Pomegranates were subjected to hot water (HW) treatment (at 50 degrees C for 3 min) and packaged with or without MAP bags. Fruit was then kept at 6 degrees C for 6 months and at 20 degrees C for 7 days after cold storage period. The untreated and unpackaged fruit was served as a control treatment (C). MAP and HW+MAP treatments was more effective in reducing weight loss, fungal decay and husk scald, compared to HW and C treatments. The lightness and red color intensity of husk and aril (higher values of L* and C* and lower values of h degrees) were maintained better in the packaged fruit with MAP ( MAP + HW+MAP treatments). The unpackaged fruit from HW and C treatments became unmarketable while those from MAP and HW+MAP treatments were still marketable after 6 months of cold storage and shelf life period. Although fungal decay incidence was low in HW-treated fruit, relatively high scald incidence and weight loss had adverse effect on overall visual acceptability of HW-treated fruit. Hot water dipped pomegranate fruit cv. 'Hicaznar' (50 degrees C for 3 min) could be kept in MAP bags for 6 months at 6 degrees C and for 7 days 20 degrees C without adverse effect on quality.en_US
dc.identifier.doi10.15832/ankutbd.661496
dc.identifier.endpage311en_US
dc.identifier.issn1300-7580
dc.identifier.issn2148-9297
dc.identifier.issue3en_US
dc.identifier.startpage304en_US
dc.identifier.trdizinid462757en_US
dc.identifier.urihttps://doi.org/10.15832/ankutbd.661496
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/462757
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11040
dc.identifier.volume27en_US
dc.identifier.wosWOS:000695214900009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherGalenos Publ Houseen_US
dc.relation.ispartofJournal of Agricultural Sciences-Tarim Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMAPen_US
dc.subjectShelf lifeen_US
dc.subjectCold storageen_US
dc.subjectChilling injuryen_US
dc.subjectHusk scalden_US
dc.titleImpact of Hot Water and Modified Atmosphere Packaging Treatments on the Postharvest Quality of Pomegranate Fruit (Punica granatum cv. 'Hicaznar')en_US
dc.typeArticleen_US

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