Effect of potassium metabisulphite and clove oil dipping on some quality properties of pomegranate fruits cv. Salakhani during cold storage

Sidiq Aziz Sidiq Kasnazany

Department of Horticulture, College of Agricultural Sciences, Sulaimani University, Sulaimani, Iraq.


The experiment was performed using potassium metabisulphite (KMS) at (0, 2 and 4) % and clove oil (CLV) at (0, 1 and 2) % into which the fruits have been dipped for 2 min to study their effect on some quality properties of pomegranate fruits cv. Salakhani under cold storage conditions (5 ±1°C and 80-90 % RH) for 4 months, according to the factorial trial based on completely randomized design with three replicates. The obtained results showed that decay% of treated fruits was significantly decreased by 4% KMS when comparing with the control, as the concentration of both 2% and 4% KMS decreased the juice% compared to the control. In this respect, KMS treatments at all used rates had no effect on weight loss%, peel thickness (mm), peel%, arils% and TA% compared to the control. On the other hand, 4% KMS gave the maximum values of TSS, total sugars and anthocyanins contents. Whereas, statistically no significant differences were observed with clove oil treatments in all measured parameters except 2% CLV which was found effective in anthocyanins content against 1% and control. Application of 4% KMS+2% CLV showed the highest values of TSS, total sugars and anthocyanins contents, however, the lowest values of decay% and ascorbic acid in the same treatments were observed.

Key Words: pomegranate fruits, potassium metabisulfite, clove oil, postharvest fruit quality


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