Effect of Packing Materials and Temperatures on Quality and Storage life of Pomegranate Fruit (Punica granatum L.)

Authors

  • Soonthorn Pota Dept. of Horticulture, Faculty of Agriculture, Kasetsart Univ.
  • Saichol Ketsa Dept. of Horticulture, Faculty of Agriculture, Kasetsart Univ. Abstract
  • Charuphant Thongtham Dept. of Horticulture, Faculty of Agriculture, Kasetsart Univ.

Abstract

The effect of packing materials and temperatures on quality and storage life of ‘Banluang’ pomegranates was studied. Pomegranates were placed in plastic basket and sealed polyethylene (PE) bag (0.02 mm) and held at 5o,10o and 30 oC (room temperature) respectively. The storage life of pomegranates in sealed PE bag at 10 C was extended up to 12 weeks with slight changes of quality such as weight loss, total soluble solids (TSS), titratable acidity (TA) and TSS/TA ratio. Pomegranates showed symptoms of chilling injury after holding at 5oC for 10 weeks. Pomegranates in plastic basket and sealed PE bag at room temperature had normal conditions only one week and thereafter those in plastic basket were severely shriveled and those in sealed PE bag were rotted.

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Published

1987-12-30

How to Cite

Soonthorn Pota, Saichol Ketsa, and Charuphant Thongtham. 1987. “Effect of Packing Materials and Temperatures on Quality and Storage Life of Pomegranate Fruit (Punica Granatum L.)”. Agriculture and Natural Resources 21 (4). Bangkok, Thailand:328-33. https://li01.tci-thaijo.org/index.php/anres/article/view/242620.

Issue

Vol. 21 No. 4 (1987): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.