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 cv. Hicaznar. After immediately harvest, pomegranate fruit was subjected to the following treatments: (1) Fruit was dipped in hot water (at 50 °C for 3 min) and stored in plastic boxes (HW); (2) fruit dipped in hot water was packaged with MAP bags (HW+MAP); (3) fruit without hot water dip was packaged in MAP bags (MAP); (4) fruit was dipped into water at 24 °C for 3 min and stored in plastic boxes (W) and (5) Control fruit without HW and MAP treatments was stored in plastic boxes (C). Fruit was then kept at 6 °C for 6 months and at 20 °C for 7 days after cold storage period. MAP and HW+MAP treatments reduced weight loss, fungal decay and husk scald, and maintained husk and aril color and overall visual quality for 6 months of cold storage and the subsequent shelf life period. Although HW treatment reduced weight loss and fungal decay compared to control treatment, was not effective as MAP and HW+MAP treatments to maintain quality parameters.