The Development and Control of Husk Scald on ‘Wonderful’ Pomegranate Fruit during Storage

Abstract

A superficial browning disorder (scald) develops on the husk of ‘Wonderful’ pomegranate ( Punica granatum L.) fruit during storage. The severity of this disorder could be diminished by delaying the harvest time and by reducing storage temperature, but these 2 measures were insufficiently effective for storage periods exceeding 6 weeks, and at temperatures of 6°C or lower, chilling injury also occurred. Scald incidence was correlated with the amount of o -dihydroxyphenols extractable from the husk, and was significantly controlled by measures that inhibited their oxidation by polyphenol oxidase. Such postharvest measures included dipping the fruit in boiling water for 2 minutes and in anti-oxidant solutions, in bisdithiocarbamate-containing maneb for 30 seconds, or storing the fruit in a low-O 2 atmosphere. The most effective control of husk scald was obtained by storing late-harvested fruit in 2% O 2 at 2°. However, this treatment resulted in accumulation of ethanol, which caused off-flavor development. When the fruit were transferred to air at 20°, ethanol and off-flavors dissipated.