Effect of 1-MCP and Edible and Non-Edible Coatings on Maintaining the Quality and Shelf Life of Pomegranate ‘Malas-E-Saveh’ Fruits During Cold Storage

Chilling injury (CI) is one of the main factors involved in reducing pomegranate quality during cold storage. In the present study, the interaction between 1-MCP and three different coatings (cellophane, confectionery waxy paper and 1%, 2% sodium alginate) on maintenance of postharvest quality of pomegranate fruits were investigated during 120 days of cold storage .The results showed that uncoated fruits had higher weight loss and total soluble solids (TSS) than coated fruits during storage. The results also showed that untreated (control) fruits showed higher weight loss, decay and total soluble solids (TSS) than 1-MCP treated fruits during cold storage. Cellophane had a significant effect on delaying ion leakage and preventing weight loss of pomegranate fruit.The 1-MCP+cellophane and 1-MCP+confectionery wax paper could reduce chilling injury by delaying the reduction of bioactive compounds such as total phenolics and antioxidant activity. The lowest decay severity was also observed in fruits treated with 1-MCP. In general, it can be concluded that postharvest application of 1-MCP+cellophane was the most effective treatment to induce chilling tolerance and extend the storage life of pomegranate.