Impact of Hot Water and Modified Atmosphere Packaging Treatments on the Postharvest Quality of Pomegranate Fruit cv. Hicaznar

Hot water (HW) and modified atmosphere packaging (MAP) treatments were evaluated to maintain postharvest quality of pomegranate fruit (Punica granatum cv. ‘Hicaznar’). Pomegranates subjected hot treatment (at 50 °C for 3 min) packaged with or without MAP bags. Fruit was then kept at 6 months 20 7 days after cold storage period. The untreated unpackaged served as a control (C). HW+MAP more effective in reducing weight loss, fungal decay husk scald, compared HW C treatments. lightness red color intensity aril (higher values L* C* lower h°) maintained better the (MAP + treatments). from became unmarketable while those still marketable shelf life Although incidence low HW-treated fruit, relatively high scald loss had adverse effect on overall visual acceptability fruit. dipped ‘Hicaznar’ (50 could be bags quality.