Vacuum packaging optimises quality and reduces postharvest losses of pomegranate fruits

Purpose: Pomegranate fruit is highly susceptible to water loss and chilling injuries during postharvest cold storage. Thus an experiment was conducted to evaluate the effects of modified atmosphere packaging on pomegranate shelf life and chilling resistance under cold storage. Research method: Treatments were vacuum packed and unpacked fruits (control) that were stored in a cold room at 5 ± 0.5 °C and 80 ± 5% RH. At the end of each storage period (30, 40, 50, 70, 90 and 130 days), packed fruits were assessed for physicochemical and quality parameters while control fruit were assessed after 90 days of storage. Findings: Results showed that packaging improves TSS/TA, and some color attributes, and decreased anthocyanin, total acidity, weight loss, electrolyte leakage, chilling injury index and unmarketable fruits. Evaluation of traits in different durations showed that vacuum packaging significantly reduced weight loss, electrolyte leakage, chilling injury index, and interestingly decreased the number of unmarketable fruits by 30%, compared with control. Anthocyanin contents significantly decreased since day 70 of storage. The a* and chroma values of peel significantly increased in packaging treatments as storage period progressed, however, hue value significantly decreased, compared with control. Research limitations: There was no significant limitation to report. Originality/Value: The results suggest that bulk vacuum packaging can be used for up to 3 months to successfully alleviate chilling injury, reduce weight loss and the postharvest losses, and to extend the storage life of pomegranate fruit during cold storage.