Comparative analysis of the storage of pomegranate varieties under different conditions
UKRAINIAN FOOD JOURNAL, vol.14, no.4, pp.713-726, 2025 (ESCI, Scopus)
- Publication Type: Article / Article
- Volume: 14 Issue: 4
- Publication Date: 2025
- Doi Number: 10.24263/2304-974x-2025-14-4-9
- Journal Name: UKRAINIAN FOOD JOURNAL
- Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus
- Page Numbers: pp.713-726
- Azerbaijan State University of Economics (UNEC) Affiliated: Yes
Abstract
Introduction. The objective of this study was to assess the impact of storage temperature, gas composition, and relative humidity on the quality of pomegranate varieties under long-term refrigerated storage conditions. Materials and methods. The study examined local (Nazik Gabig, Iridane) and new (Gashang, Yeni Guleishe) pomegranate varieties. Phenolic compounds, including anthocyanins, were quantified using GC-MS. The enzymatic activities of ascorbate oxidase, polyphenol oxidase, peroxidase, and catalase were determined using spectrophotometric methods. Results and discussion. Pomegranate varieties were stored in refrigerated chambers under four conditions: a controlled gas medium (CGM) with 3-4% CO2 and 2-3% O-2 (variant I), CGM with 1-3% CO2 and 2-3% O-2 (variant II), normal refrigeration (variant III), and CGM with 3-4% CO2 and 2-3% O-2, a temperature of from-2 to-4 degrees C, and 92-95% relative humidity (variant IV). Storage durations were 6, 4, 3, and >= 7 months for variants I-IV, respectively. Natural and microbiological losses were monitored, and sensory evaluation was performed at the beginning, middle, and end of storage using a 10-point scale, considering taste, texture, color, and overall acceptability. Variant IV resulted in the lowest losses and highest sensory scores, demonstrating that the combination of controlled gas composition, low temperature, and high humidity is most effective in preserving fruit quality. These findings indicate that the Iridane and Yeni Guleyshe varieties are particularly suitable for long-term storage and commercial cultivation. Analysis of anthocyanin composition revealed significant differences among varieties. High levels of delphinidin and cyanidin derivatives, especially in Yeni Guley & scedil;e and Iridane, enhance their biological and functional value, contributing to strong antioxidant activity. Optimized storage conditions thus play a crucial role in maintaining both the sensory quality and health-promoting properties of pomegranate fruits. Conclusions. Conventional refrigeration conditions led to a sharp decline in sensory properties. The fourth storage variant (temperature from-2 to-4 degrees C, a controlled gas medium with 3-4% CO2 and 2-3% O-2 under high relative humidity of 92-95% provided the highest sensory evaluation (9.2-9.7 points) and the lowest losses of the fruits (1.1-1.9%).