Simulated Handling to Investigate the Effect of Mechanical Damage on Stored Pomegranate Fruit

Mechanical damage is a threat to both food security and sustainability. Bruising the most common type of mechanical damage, it causes huge economic loss due rejection fresh produce downgrading appearance quality by consumers. Therefore, this study aims examine effect bruising during postharvest handling using pendulum test technique. Pomegranate fruit were bruised once at two impact levels (1.189 ± 0.109 2.298 0.239 J) then stored (at 5 °C 1 22 °C) for 28 days. The evaluated bruising, storage temperature, duration on bruise magnitude attributes non-bruised pomegranates. results showed that investigated factors affect size Increasing temperature from level 1.189 J increased area, volume, susceptibility over time. Alterations in total soluble solids (TSS) titratable acidity (TA%) statistically (p < 0.05) induced particularly high impact. content was reduced all tested pomegranate (bruised non-bruised) recorded highest percentage decline those impacted °C, 16.81%. combination studied did not water activity (Aw) aril or mesocarp fruit. parameters strongly correlated study, excluding (Aw). regression models good determination coefficient (R2) between predicted measured values (BS), (TSS), (TA%), sugar: acid ratio (TSS:TA). demonstrates long-term affected pomegranates bruise, altered quality. Thus, these need be considered supply chain.