با گرمادهي متناوب PUNICA GRANATUM L كاهش خسارت سرمازدگي ميوه انار

Reduction of Chilling Injury in the Pomegranate(Punica granatum L.) Fruits by Intermittent Warming

In this experiment, pomegranate fruits of cultivars ʹMalas Yazdiʹ and `Malas Savehʹ were harvested from the orchard of Yazd Research Experiment Station in 1997, and after grading, they were stored at 1.5°C and %85±3 relative humidity (RH) for a period of 4 months. They were removed in an every 0 (Control), 2, 4 and 6 weeks intervals from the storage, kept at 25°C for 12 hr and returned to the cold storage. Results showed that intermittent warming for every 4 and 6 weeks during cold storage significantly reduced chilling injury, pH, fruit decay and increased total acidity, however it had no significant effects on electrolyte leakage, total soluble solids and ascorbic acid of fruit after removal from storage. Heating every 2 weeks increased electrolyte leakage and significantly decreased fruit decay.