Abstract
This investigation was conducted during two seasons of 2012 and 2013 to study the effect of some post- harvest treatments on storability and quality of Manfalouty pomegranate fruits during storage at ambient temperature. The storage treatments are Nigalla sativa coating oil or wrapping singly or in combination. Sample of each treatments were randomly taken weekly.
The obtained data illustrated that undesirable fruits percentage and fruit weight loss %, increased by extending room temperature storage period till 7 weeks. The most clear reduction was associated with untreated fruits where the less values were related with fruit oil coating or fungicidal tissue paper wrappeing singly or in combination. While, juice volume per 100 gm arils gradually decreased by extending room temperature storage period
Generally, all treatments of oil coating or any of wrapping materials singly or in combination of oil +fungicidal treated tissue paper wrapping, Nigella sativa essential oil, Nigella sativa essential oil coating + perforated polyethylene wrapping, fungicidal treated tissue paper wrapping and perforated significantly reduced the undesirable fruit and fruit weight loss percentage and significantly increased the juice volume contents compared the untreated fruits during room temperature storage for seven weeks .
Its clear to notice that prolonging room temperature storage for 7 weeks caused an increase of total soluble solids % and TSS/acid ratio. While Titratable acidity and vitamin C contents in stored fruits were reduced. Moreover, all treatments significantly decreased the TSS, acidity and increased the TSS/acid ratio and vitamin C content compared to untreated ones.
So, it could be concluded that it is important to use Nigella sativa essential oil coating and polyolephinic heat-shrinkable film wrapping to extend the storage life of pomegranate fruits and kept the original quality of the freshly harvested of Manfaluty pomegranate fruits