Controlled Atmosphere Storage Reduces Deterioration Rate of Pomegranate (Punica granatum L.) Fruit

Pomegranate is a non-climacteric fruit consumed fresh as whole fruit or as arils and used for production of wine and syrup. Pomegranate production has been growing worldwide in response to increased popularity due to pomegranate health benefits. In the United States, the largest pomegranate production is in California. Pomegranate is a new crop in the southeastern United States. The objectives were to determine the effects of controlled atmosphere storage on physical and chemical properties of pomegranate fruit of different cultivars grown under Georgia conditions. Pomegranate fruit from Ponder Farm (PF), Ty Ty, GA, in 2010 and 2011 and Alma Farm (AF), Alma, GA, in 2011 were stored in controlled atmosphere (CA) storage (5% CO₂ + 3% O₂; 5 °C, 90% to 95% RH) and regular ir (RA) storage (5 °C, 90% to 95% RH) for three months. Pomegranate whole fruit and juice were evaluated for various physical and physiochemical attributes at end of storage. Skin shriveling, fruit cracking, husk scald, chilling injury, and cercospora decay severity were reduced in fruit under CA than in RA storage. Fruit husk color was better mantained and and juice total soluble solids were higher in fruit under CA than in those under RA. Fruit quality deteriorated rapidly after fruit were removed from storage and kept at room temperature (20 °C, 50% RH) showing marked skin shriveling and hardening due to high rates of fruit water loss. Fruit shelf life at room temperature was less than 7 days. In conclusion, controlled atmosphere storage was more effective in maintaining the quality of pomegranate fruit compared to regular air storage.