Postharvest quality responses of pomegranate fruit (cv. Shishe-kab) to ethanol, sodium bicarbonate dips and modified atmosphere packaging

Pomegranate fruit is very popular due to its high commercial importance and health benefits. This experiment aimed evaluate the sensory quality, color, biochemical properties (TSS, TA, TSS/TA, anthocyanin content total antioxidant capacity) of pomegranate under post-harvest treatments, included ethanol (EtOH), sodium bicarbonate (SBC), different packaging. Experimental treatments included: 10% (v/v) EtOH, 1% (w/v) SBC, type packaging (passive-MAP vacuum). Fruit were then stored at 5±1°C 90% relative humidity for ten weeks. The peel aril color evaluations indicate that EtOH treatment vacuum (VP) improved quality by increasing a* decreasing L*. These made skin lighter redder in pomegranate. In addition, reduced decay maintained soluble solids (TSS), titratable acidity (TA). Interestingly, nutritional as it increased capacity 20% 50%, respectively, compared control. analysis indicated treated with VP scored higher taste, texture, appearance, showed best acceptability from panelists’ viewpoint. conclusion, significantly during cold storage since preserved sensorial bioactive compounds decay.