Study On Physiological Changes During Storage And Fresh-keeping Technology Of Pomegranate

Abstract: Pomegranate is a kind of deciduous shrub that belongs to Punica granatum L.. Iran and Accra are the earliest countries which cultivated pomegranate trees in the world. Chinese ancient ambassador of Xi Han named Zhang Qian visited Persia and brought the pomegranate back to China 2000 years ago. At present, pomegranate trees have distributed in more than 20 Chinese provinces which located in subtropical and temperate regions, its growing area is 1.2 million mu with an annual output of 1 million tons. The fruit of pomegranate has a special shape with flamboyant skin. Its nutrition is abundant and fresh edible quality is wonderful. Pomegranate fruits have good effects on promoting indigestion, eliminating hyperacidity, softening blood vessel, detoxicating and stanching diarrhea, avoiding heatstroke. They are popular with numerous customers.Because post-harvest pomegranate calyx tube has a great effect on respiration and transpiration, undesirable phenomenon such as peel browning and shriveling, anthocyanidin decomposing, fruit decaying and so on are easy to appear during storage. Although seeds of peel browning pomegranates are glittering and translucent, their commodity price drops seriously because of the unfavorable appearance. Domestic peasants adopt traditional methods such as crockery storage, cellar storage, ditch storage and room storage to store pomegranate fruits over a long period of time, but their storage quantity is small and storage time is short. Pomegranate fruits treated with these methods have poor quality after storage, they cannot meet with market demand and there is no benefit of scale.There are some domestic research reports on the storage technology of pomegranate fruits in recent years, but they are immature and cannot be put into practice. There are also many foreign research findings on pomegranate. However, they mainly focus on the research of nutrition and health function of pomegranate, but seldom concern about the fresh-keeping technology and physiological characters of pomegranate. Yin Ruizhen et al. used 400 mg/L 2, 4-D sodium salt with 800 times dilute agricultural pesticide "Duo Jun Ling" to dip pomegranate fruits and packed them with plastic bags. The fruits could be stored for 3 months at 3~5℃ and the rotten fruit rate was 7%~8%. Liu Xinghua et al. studied on peel browning of pomegranate after picking. They found that there was a remarkable control effect on peel browning if the pomegranate was packed in single with PE bags of 0.03 mm thickness and stored at 4±1℃. The browning index...