The optimal precise temperature alleviated chilling injury and maintained post-harvest quality for 'Mengzi' pomegranate fruit

Limei Li; Jinshan Luo; Xihong Li; Lingling Pang; Xiaoyu Jia; Lingling Liu; Miroslava Kačániová; Jitian Song; Liping Qiao; Limei Li; Jinshan Luo; Xihong Li; Lingling Pang; Xiaoyu Jia; Lingling Liu; Miroslava Kačániová; Jitian Song; Liping Qiao

doi:10.48130/fia-0024-0036

Figures (7) Tables (1)

Figure 1.
Effects of storage temperatures on (a) appearance, (b) CI, (c) decay incidence, along with (d) BI. Values of the figures were exhibited as means ± standard error (n = 3). Vertical bars denoted the standard errors of the means. Disparate small letters denoted significant differences in the treatments for each sampling period at p ≤ 0.05.
Figure 2.
Effects of storage temperatures on the (a) L* value, (b) a* value, (c) b* value, and (d) ∆E* value of pomegranates appearance. Values of the figures were displayed as means ± standard error (n = 3). Vertical bars denoted the standard errors of the means. Disparate letters denoted prominent differences in the treatments for each sampling period at p ≤ 0.05.
Figure 3.
Effects of storage temperatures on micro-structure ((a) SEM images, (b) paraffin section images), (c) cell membrane permeability, (d) respiratory rate, and (e) weight loss. Values in the figures were exhibited as means ± standard error (n = 3). Vertical bars stood for the standard errors of the means. Disparate letters denoted prominent differences in treatments for per sampling period at p ≤ 0.05.
Figure 4.
Effects of storage temperatures on (a) MDA, (b) total phenolic content, (c) POD, and (d) PPO. Values of the figures were displayed as means ± standard error (n = 3). Vertical bars denoted the standard errors of the means. Disparate letters represented remarkable differences in the treatments for each sampling period at p ≤ 0.05.
Figure 5.
Pomegranates were stored at low temperatures for 130 d and further stored at 25 °C for 10 d. The pomegranates sensory scores were performed on (a) day 1, (b) day 4, (c) day 7, and (d) day 10 when stored at 25 °C.
Figure 6.
Pearson's correlation coefficients on the quality attributes of pomegranates stored at 2 °C. The red dots stood for positive correlation; and the blue dots stood for negative correlation. The mark * on dots represented a significant correlation at the level of p ≤ 0.05.
Figure 7.
The possible mechanism of precise storage temperature (2 °C) alleviated CI occurrence in 'Mengzi' pomegranate fruit through moderating the antioxidant-oxidant balance and respiration metabolism, which contributed to maintaining membrane integrity and pomegranate quality.

Parameter	Time (d)	Storage temperature
Parameter	Time (d)	0 °C	1 °C	2 °C	3 °C	4 °C
SSC content (%)	0	16.80 ± 0.32
	20	17.31 ± 0.48^a	17.43 ± 0.40^a	17.97 ± 0.40^a	17.65 ± 0.47^a	17.01 ± 0.54^a
	40	17.54 ± 0.70^ab	17.74 ± 0.27^ab	18.32 ± 0.31^b	17.89 ± 0.44^ab	17.34 ± 0.31^a
	70	16.01 ± 0.30^c	16.31 ± 0.50^bc	17.21 ± 0.49^a	17.11 ± 0.40^ab	15.67 ± 0.56^c
	100	14.89 ± 0.40^c	15.26 ± 0.40^bc	16.46 ± 0.50^a	15.66 ± 0.30^b	13.57 ± 0.40^d
	130	12.50 ± 0.36^c	12.75 ± 0.26^c	14.34 ± 0.29^a	13.40 ± 0.33^b	11.83 ± 0.41^d
TA content (%)	0	2.01 ± 0.23
	20	1.66 ± 0.05^b	1.75 ± 0.12^ab	1.97 ± 0.28^a	1.85 ± 0.04^ab	1.83 ± 0.04^ab
	40	1.54 ± 0.15^b	1.64 ± 0.08^b	1.93 ± 0.06^a	1.71 ± 0.15^b	1.67 ± 0.07^b
	70	1.43 ± 0.07^c	1.55 ± 0.06^bc	1.87 ± 0.09^a	1.62 ± 0.11^b	1.57 ± 0.09^b
	100	1.26 ± 0.07^d	1.38 ± 0.06^c	1.71 ± 0.04^a	1.51 ± 0.08^b	1.48 ± 0.05^bc
	130	1.16 ± 0.04^c	1.24 ± 0.05^c	1.57 ± 0.07^a	1.45 ± 0.05^ab	1.39 ± 0.04^b
SSC/TA ratio (%)	0	8.46 ± 1.32
	20	10.44 ± 0.60^a	10.02 ± 0.89^a	9.28 ± 1.52^a	9.55 ± 0.46^a	9.30 ± 0.50^a
	40	11.43 ± 0.66^a	10.86 ± 0.67^ab	9.49 ± 0.14^ab	10.55 ± 1.16^ab	10.39 ± 0.25^b
	70	11.23 ± 0.30^a	10.55 ± 0.16^ab	9.19 ± 0.16^c	10.60 ± 0.44^ab	9.99 ± 0.90^bc
	100	11.85 ± 0.98^a	11.06 ± 0.19^ab	9.61 ± 0.10^cd	10.37 ± 0.71^bc	9.17 ± 0.04^d
	130	10.81 ± 0.05^a	10.32 ± 0.53^a	9.13 ± 0.54^b	9.25 ± 0.11^b	8.54 ± 0.51^b
The results denoted mean ± standard deviations, n = 3. Different letters denoted prominent differences in the treatments for each sampling period at p ≤ 0.05.

Table 1.

Effects of storage temperatures on soluble solids content (SSC), titratable acids (TA), and SSC/TA of pomegranates.