Effects of postharvest handling and storage on physiological attributes and quality of pomegranate fruit (Punica granatum L.): a review

Abstract

During postharvest handling and storage of pomegranate fruit a number of physiological, biochemical and textural processes occur, which result in changes in colour, taste, texture, and ultimately decline in nutritional quality. Optimum storage conditions are required to maintain overall fruit quality thereby reducing postharvest losses and improvement of marketability of pomegranate fruit. For successful postharvest handling and storage of pomegranate fruit there is a need for the application of the knowledge acquired over the years towards the development of optimum postharvest handling and storage conditions for specific cultivars. This review discusses current knowledge on the effects of storage temperature and duration on quality and physiological attributes of pomegranates.