Sweet Pomegranate Research Articles

Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan

Pomegranate juice (PJ) is the major pomegranate product that offers a simple way to consume pomegranate’s biologically active compounds, obtained from arils. In this study, we objectively investigate the physiochemical properties such as pH value, total soluble solids, color parameters, fructose and glucose contents, hydroxymethyl furfural (HMF) content, and viscosity. Also, the phytochemical content includes total phenols content, antioxidant activity, flavonoid, anthocyanin content, and phenolic quantification. In addition, the alpha-amylase and angiotensin-converting enzyme inhibitory activities among sweet and sour varieties of pomegranate juice obtained from different regions in Northern Jordan (Ajloun, Dair Abi Said, and Kufur Soum) where the significant differences at P ≤ 0.05 appeared among sweet and sour varieties in different pomegranate juice samples. The pH values for pomegranate juice range from 2.87 to 3.77, and TSS ranges from 15.36 to 16.9 Brix. The total phenol content of pomegranate juice ranged from 105.8 to 238.63 mg/g while the total flavonoid content was present in the range of 135.53–184.9 mg/g. The DPPH inhibition (%) of pomegranate juice ranged between 20.66% and 50.63%, and the anthocyanin content range was 3.66–11.02 mg/g. Ellagic acid, delphinidin, 3,4-dihydroxyphenethyl alcohol, 2-hydroxyphenethyl alcohol, catechin, epicatechin, vanillic acid, caffeic acid, P-coumaric acid, chlorogenic acid, gallic acid, ferulic acid, and syringic acid are phenolics present predominantly in pomegranate juice. Pomegranate juice exhibits high alpha-amylase and angiotensin-converting enzyme inhibition activity. All results indicate good quality and health properties for pomegranate juice.

Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage

Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, ‘Mezzi 2’) and sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% and 20% of sour juices) were studied over a 14 days refrigerated storage. The sour juices have proved to be very rich in total soluble solids, total anthocyanin and total phenolic contents. However, these juices are not appreciated by panellists because of high acidity content. The juice blends were characterized by an attractive red colour, acceptable acidity, higher total soluble solids content, higher total phenol and anthocyanin contents compared to sweet juices. The juice blending was found to be very effective in reducing the browning and improving the appearance of beverages during storage. High microbial loads of juice samples stored up to 14 days indicate their poor microbiological quality. The beverage based on Gabsi and Garoussi 2 (10 % and 20 % proportions) presented better nutritional and microbiological stability during storage leading to their high consumer acceptance. It was concluded that conservation of juice samples should not exceed 7 days in order to have healthy value-added beverages.

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

In the present study, “sweet pomegranate pekmez” (PP), was produced by three different methods as open pan evaporation (OPE), application of activated carbon prior to open pan evaporation (AC), and vacuum evaporation (VE). The effects of activated carbon treatment and production methods on pH, density, soluble solids, water activity, total phenolic content, HMF formation, mineral content, and texture characteristics were investigated. Textural properties of PP increased with increasing soluble solids content. HMF was not detected in AC and VE products. HMF content of OPE product was measured as 2.77 ± 0.28 mg.100 g. Activated carbon treatment resulted in significant reductions in mineral, HMF, and TPC contents of pekmez samples. HMF formation kinetics of PP was investigated at various accelerated storage temperatures. HMF formation was well described by the zero-order reaction model among five kinetic models applied. The rate of reaction was determined as highly temperature-dependent by an Arrhenius equation. Practical applications In recent years, consumer interest and demand for potentially health-promoting products has motivated the production of such food products. In this context, in this study, sweet pomegranate pekmez is introduced as a potentially healthy product produced by different methods, and the production stages and conditions that may enlighten the industrial production of this traditional product are provided. In addition, the application of activated carbon used in the production of pekmez has been presented as an alternative method to reduce the potential formation of HMF during heat treatment.

Nar Suyu İlavesiyle Üretilen Lokumların Bazı Özelliklerinin Belirlenmesi

Bu çalışmada, formülasyonda kullanılacak suyun %20 ve %30‘u düzeyinde ekşi ve tatlı nar çeşitlerinden iki farklı yöntemle elde edilen taze sıkılmış nar suları kullanılmak suretiyle lokum üretilmesi amaçlanmıştır. Üretilen nar suyu ilaveli lokumlarda suda çözünür kuru madde, pH, toplam asitlik, toplam fenolik madde, toplam antosiyanin, renk, sertlik değeri, su aktivitesi analizleri yapılmış ve örnekler duyusal olarak değerlendirilmişlerdir. Nar suyu ilaveli lokum örneklerinin suda çözünür kuru madde değerleri 71,25-81,90 °Briks, pH değerleri 3,50-4,78, sertlik değerleri 0,75- 1,64N, toplam asitlik değerleri 0,042-0,240 g/100g, L* değeri; 27,43-43,94, a* değeri; (-0,66)-(+14,45), b* değeri ise; (-1,67)-(+4,08), toplam fenolik madde miktarı 201,33-760,33 mg GAE/kg, antosiyanin miktarı 23,37-42,15 mg siyanidin 3-glikozid/kg olarak belirlenmiştir. Duyusal değerlendirmede birçok özellik bakımından en yüksek ortalama puanı hidrolik pres ile elde edilen tatlı nar suyu (300 ml) ilaveli lokum örneği almıştır. Lokum formülasyonundaki suyun nar suyu ile ikamesiyle fonksiyonel bileşenler bakımından zengin ve tüketiciler tarafından tercih edilen ürünlerin üretilebileceği görülmektedir.

COMPARATIVE STUDY OF PHYTOCHEMICAL COMPOSITION AND IN VITRO ANTIOXIDANT ACTIVITY FROM SWEET AND SOUR POMEGRANATE EXTRACT (PUNICA GRANATUM L)

In this paper, to investigate the phenolic content and in vitro antioxidant of peel extracts from sour and sweet pomegranate ( Punica Granatum L). The assessment of the antioxidant capacity using 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), DPPH, and metal chelating radical scavenging capacity assays. Furthermore, the total phenolic content measured by Folin-ciocalteu method as well conducted. The sour peel ethanolic extract was found to contain a high content of total phenolic content, for the flavonoids sweet ethanolic extract flavonoids contained the high amount. All extracts exhibited a higher antioxidant activity and the inhibitory effect of radicals scavenging activity against ABTS, DPPH, and metal chelating. The results suggest that the sour peel ethanolic extract and sweet peel ethanolic extract can be considered as a good source of natural antioxidant.

Antibacterial and Antivirulence Effects of Syrian Native Sweet Pomegranate (Punica granatum) Peel Extracts Against P. aeruginosa Provided from Burn Wounds

Antibacterial and Antivirulence Effects of Syrian Native Sweet Pomegranate (Punica granatum) Peel Extracts Against P. aeruginosa Provided from Burn Wounds

Impact of passive modified atmosphere packaging on physicochemical properties, bioactive compounds, and quality attributes of sweet pomegranates

The effects of two different types of modified atmosphere packaging (MAP) on the physicochemical properties, biochemical composition, and storage quality of sweet pomegranate variety Beynari were investigated during long-term storage. Pomegranates were harvested at the commercial harvest stage and packed in two different commercial types of MAP (MAP1, sealed in packages made of Xtend® film; MAP2, sealed in bags made of ZOEPAC). Unpacked fruits stored in plastic boxes were used as the control. Following packaging treatments, all packed and unpacked fruit samples were stored at 6 ± 0.5 °C and 90 ± 5% relative humidity for 120 days, and they were removed from storage at 40-day intervals for different quality analyses. Furthermore, after each storage period, fruits were removed and kept at 20 °C for 3 days to simulate a period of shelf-life. During storage, O2 levels decreased and CO2 levels increased inside both packages, and a steady-state atmosphere (17.60-11.95 kPa O2 and 4.40-5.00 kPa CO2) was obtained at day 40 in cold storage. The MAPs significantly reduced weight loss and external physiological disorders, maintained visual quality, and prevented the decline of skin color, L* (lightness), C* (chroma), and ho (hue angle) compared to control fruit. MAP2 was the most effective packaging in reducing weight loss both in cold storage and shelf-life conditions. Titratable acidity and total soluble solids decreased during storage and shelf-life, and no significant differences (P > 0.05) were observed between MAP1 and MAP2. Total phenolic and total anthocyanin contents and antioxidant activity increased slightly until the first 40 days of storage and then decreased during the rest of the storage, although ascorbic acid contents were gradually decreased. Ascorbic acid content was found to be the highest in the control fruit by the end of storage. Contents of organic acids were decreased in all treatments during storage, except for tartaric acid. Malic and tartaric acid contents were higher in control fruit compared to the MAP treatments. However, MAP2 treatment had higher citric acid contents than MAP1 and control fruit.

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

This study was carried out to evaluate the effects of modified atmosphere packaging (MAP) on phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. Hicaznar during long-term storage. Pomegranate fruit were harvested at commercial harvest maturity and packed in two different commercial types of MAP (MAP1, sealed in packages made of Xtend® film; MAP2, sealed in bags made of ZOEpac). Unpacked fruit stored in plastic boxes were used as control. After packaging, all fruit samples were stored at 6±0.5°C at 90±5% relative humidity for up to 210 days, and removed from storage at 60 days intervals for assessing phenolic compounds and antioxidant activity, as well as other quality parameters. After each storage period, fruit were removed and kept at 20°C for 3 days to simulate a period of shelf life. Total phenolic, total anthocyanin contents and antioxidant activity increased slightly until the first 120 days of storage, and then decreased during the rest of the storage. Ascorbic acid, titratable acidity and total soluble solids decreased after cold storage and shelf life, and no significant differences were found among treatments except for total soluble solids. Contents of organic acids were decreased in all treatments during storage, and no significant differences were found among treatments except for tartaric acid. During long-term storage, CO2 levels increased and O2 levels decreased inside both MAPs systems. MAPs significantly reduced weight loss, maintained visual appearance, retarded skin discoloration compared to control fruit. There was no statistical difference in decay incidence between MAPs and control fruit at 210 days of cold storage, while more decay developed on fruit packed in MAPs than on control fruit at 210+3 days SL period. The results indicated that 180 days storage of fruit in the modified atmosphere packaging at 6°C maintained physiological and biochemical properties of pomegranate fruit.

Quality, antioxidant activity and total phenols of six Spanish pomegranates clones

The objective of this study was to evaluate and compare the physical and chemical properties of pomegranate fruits, of the arils and seeds of six pomegranate clones grown in Spain. Some organoleptic and nutritive parameters related to fruit quality (total soluble solids, TSS, total acidity, TA, organic acids and sugars), the content of bioactive compounds (total phenolics, TP), as well as the total antioxidant activity (TAA) due to hydrophilic (H-TAA) and lipophilic (L-TAA) compounds have been determined in pomegranate fruits. The results showed significant differences between clones. Cluster analysis made possible to classify them into three different groups (i) ‘239’ and ‘248’, (ii) ‘511’ and ‘249’ and (iii) ‘351’ and ‘PR8’. All pomegranate clones studied showed promising and interesting physico-chemical properties for both fresh consumption and industrialisation. The sour clones ‘239’ and ‘248’ can be used as a source for nutraceutical substances production, while the sweet pomegranate clones (‘249’, ‘511’, ‘351’ and ‘PR8’) can be used for production of fresh juice with a high potential of health benefit. Differences among clones are attributed to genetics because they were cultivated under homogeneous conditions.

Instrumental and sensory texture attributes of pomegranate arils and seeds as affected by cultivar

Texture of arils is an important quality parameter in the pomegranate industry and seed hardness is a key sensory attribute for fruits intended for fresh consumption. If the seeds are too hard and thus too difficult to chew, consumer satisfaction can be drastically reduced. The seed (woody portion of the aril) softness and highly accepted taste of sweet pomegranates is what makes them appropriate for fresh consumption. In the present study, 15 Spanish pomegranate cultivars belonging to different categories (seed hardness and main basic taste) were used for instrumental texture analyses, including texture profile analysis, and descriptive sensory analysis. Sweet and sour arils were the hardest ones (deformation test 12.0 N, and TPA hardness 4.85 N). The trends for the seeds were very clear: seeds of sour fruits had the highest values of both puncture test (36.7 N) and sensory hardness (10.6), with sour-sweet seeds presenting intermediate values (20.4 N, and 8.5, respectively), and finally with the sweet cultivars having the softest seeds (10.3 N, and 5.5). Mollar cultivars, which had lowest seed hardness also had high hardness values of the aril peel, which is important for postharvest manipulation of the pomegranate arils.

Changes in antioxidant activity and postharvest quality of sweet pomegranates cv. Hicrannar under modified atmosphere packaging

The effects of different modified atmosphere packaging (MAP) on antioxidant compounds and storage quality of ‘Hicrannar’ sweet pomegranates were investigated during long term storage. Pomegranates were harvested at the commercial harvest stage and packed in two different types of MAP (MAP1 and MAP2). After packaging, all fruit were stored at 6°C and 90–95% RH for 120 days, then removed from storage for different quality analyses. Some fruit were kept at 20°C for 3 days to simulate a period of shelf-life. Fruit weight loss, decay index, skin color, total titratable acidity, total soluble solids content, total phenolics, total anthocyanins and antioxidant activity were determined. Internal atmospheres created by the MAP were periodically assessed during cold storage, and CO2 concentrations increased and O2 concentrations decreased inside the MAP. MAP significantly reduced weight loss after both 120 days of cold storage and shelf-life. MAP2 was the most effective packaging in reducing weight loss. Storage of pomegranates in MAP also reduced decay and the decay index, and maintained visual appearance compared to control fruit. During storage, a decrease in L* and C* values and an increase in h° values were observed in all treatments. However, fruit stored in MAP2 had higher L*, C* and lower h° values than in other treatments. Titratable acidity and total soluble solids decreased after cold storage and shelf-life, and no significant differences among treatments were found. Total phenolics, total anthocyanin contents and antioxidant activity increased during the storage period in control fruit.

Definition of minimum maturity indices for harvesting of early-season sweet pomegranate (Punica granatum L.) fruit

SummaryThere are no defined maturity indices for harvesting early-season “sweet” pomegranate (Punica granatum L.) varieties, and this often results in the harvesting and marketing of inedible, immature fruit. We evaluated the changes in various maturity indices, and in sensory quality, during the ripening of two commercial, early-season “sweet” pomegranate varieties: ‘Acco’ and ‘Shani–Yonay’. The results showed that, during the last 5 weeks of fruit ripening, only slight changes occurred in peel and aril colour, and in the total soluble solids contents and titratable acidity of the juice. In contrast, during ripening, we observed gradual increases in fruit and aril fresh weights (FWs), and a decrease in hydrolysable tannin contents. Furthermore, these changes were accompanied by a gradual increase in fruit flavour preference, which mainly reflected a parallel decrease in the undesirable mouth-feel sensation of astringency. Finally, we found a high correlation (r 2 = 0.99) between the observed increases in fruit flavour and aril FW, and therefore suggest that an average mean aril FW of > 0.23 g may serve as a simple and reliable index of maturity for timing the commercial harvesting of these two early-season “sweet” pomegranate varieties.

Development and quality assessment of new drinks combining sweet and<br>sour pomegranate juices

This study was carried out to evaluate the physicochemical properties and the suitability of some parameters for the design of a new beverage combining sour and sweet pomegranate juices as an alternative use for neglected varieties. Sweet pomegranate juices from varieties Zaghouani and Tounsi and sour juices from varieties Mezzi and Garsi were used in this study. Higher titratable acidity (1.6% calculated as citric acid) with a pH of 2.73–2.82 was registered in Garsi and Mezzi juices. The contents of ascorbic acid, anthocyanins and total phenols were in general high, 20-25 mg ascorbic acid, 37.7-56 mg cyanidin and 164.4-181.8 g gallic acid per 100 ml juice, respectively. Zaghouani and Mezzi varieties gave the cleanest juices, while Tounsi gave the less colored juice. The highest antioxidant activity was registered in sour varieties. New polyphenol-rich beverages were prepared using sour and sweet pomegranate juices in different proportions (reaching pH 4.0). The results of sensory tests suggest that mixed beverages are preferred to pure sweet juices. Garsi (18.2%)-Zaghouani (81.8%) mixture provided the most appreciated beverage with good organoleptic properties (color, clarity and flavor) followed by Garsi (16.7%)-Tounsi (83.3%) mixture which was well appreciated for its taste and improved color. Further research is needed to establish new pomegranate juice combinations and to examine the stability of characteristics and bioactive proprieties of mixtures after cold storage in order to develop new healthy beverages.

Hacı Paşa’nın Şifâü’l Eskâm ve Devâü’l-Âlâm adlı eserindeki şurup formülleri

Bilinen en eski meslekler arasında yer alan eczacılık mesleğine ait bilgilere pek çok tıp tarihi eserinde rastlamak mümkündür. Önemli bir tarihi geçmişe sahip olan Anadolu’da da tıp ve eczacılık konusunda değerli eserler yazılmıştır. Eski Anadolu Türkçesi döneminde, çeşitli bilim dallarında yazılmış tıp yazmaları arasında Şifâü’l Eskâm ve Devâü’l-Âlâm önemli bir yer tutmaktadır. Eser, 14. yüzyılın ikinci yarısında ve 15.yüzyılın başlarında yaşamış, çağının ünlü hekimlerinde Hacı Paşa adıyla bilinen Celâlüddin Hızır tarafından yazılmıştır. Adının anlamı “hastalıkların şifası ve ağrıların tedavisi hakkında kitap” olan eserin ilk iki bölümü teorik ve pratik bilgilerden oluşmaktadır. Üçüncü ve dördüncü bölümlerde ise hastalıklardan ve tedavilerinden bahsedilmektedir

Antibacterial effects of Iranian native sour and sweet pomegranate (Punica granatum) peel extracts against various pathogenic bacteria

Summary Nowadays, uncontrolled and frequent use of antibiotics may cause emergence of microbial resistance among pathogenic agents. Therefore, the use of new synthetic and natural antimicrobial compounds is inevitable. One source of natural compounds in this respect comes from plants. The purpose of this study was to examine the antibacterial effects of peel extracts from sour and sweet pomegranate. Methanolic extracts of sour and sweet pomegranate peels and aqueous solutions of tetracycline and chloramphenicol were prepared. Antibiogram tests using disk diffusion technique and serial dilution method were performed against ten pathogenic bacteria isolated from animals, and relative minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were also determined for the above compounds. The greatest zone of inhibition induced by the action of pomegranate peel extracts was obtained for Staphylococcus aureus (about 25 mm) and the smallest zone of inhibition was obtained for Pasteurella multocida (about 9 mm). In addition, the lowest MIC and MBC values of pomegranate peel extract were obtained for Staphylococcus aureus (7.8 and 62.5 mg/ml, respectively). Results of serial dilution tests indicate that bactericidal effect of sour pomegranate peel extract was more than that for sweet pomegranate peel extract; and sweet pomegranate peel extract exerts a bacteriostatic action against bacteria. The antibacterial effect was greater against Gram-positive bacteria compared to that for the Gram-negative bacteria. Effects of these extracts were considerably lower than those for tetracycline and chloramphenicol. In conclusion, methanolic extracts of pomegranate peels exhibit relatively good bacteriostatic and bactericidal effects.

Potential of Spanish sour–sweet pomegranates (cultivar C25) for the juice industry

Commercial juices of sweet pomegranates and fresh juices of sour-sweet pomegranates were analysed for organic acids, sugars, antioxidant activity, volatile composition, sensory profile and consumer liking. Organic acids and sugars were analysed by high-performance liquid chromatography, while volatiles were extracted using hydrodistillation and analysed by gas chromatography-mass spectrometry and gas chromatography-flame ionisation detector. Malic acid was predominant in sweet juices while citric acid in sour-sweet samples. Fructose and glucose were found as the predominant sugars in all juices. A total of 18 compounds were found in pomegranate aroma profile, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons; the most abundant compounds were 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 2.0 up to 5.1 mg/L, with commercial samples presenting higher total concentrations due to the presence of peel volatiles. The high potential of sour-sweet pomegranate fruits for the juice industry was supported by (a) the high values of positive attributes, such as colour and fresh pomegranate flavour and (b) the high overall liking of consumers.

Seed and juice characterization of pomegranate fruits grown in Tunisia: Comparison between sour and sweet cultivars revealed interesting properties for prospective industrial applications

Tunisian pomegranate genetic resources consist of sweet and sour cultivars, showing large morphometric variability. In the present work we characterized seeds and juice contents of sugars and organic acids of 5 sour and 7 sweet pomegranate cultivars. Results showed that citric acid was predominant in sour pomegranates, while malic acid was the most prevalent in sweet ones. Paradoxically, sour cultivars have higher sugar content than the sweet ones. A strong correlation was found between sourness and citric acid content, which is assumed to be the major factor that determines sour taste in pomegranate fruits. Besides, some of the seed parameters showed a significant positive correlation with acidity. Sweet cultivars were appropriate for fresh consumption and juice production due to several attributes in addition to their sweetness. Equally, sour pomegranate showed several characteristics that could be of great interest for food and nutraceutical industries.

Study on the Mechanism of Browning of Pomegranate ( Punica granatum L. cv. Ganesh) Peel in Different Storage Conditions

Peel browning of pomegranate fruit is the key problem during storage. The mechanism of it during storage in relation to the technology of the browning control was studied in this paper. The effects of storage temperature, gas component and pH value on peel browning of sweet pomegranate fruit in Lintong, Shaanxi Province, China, were investigated. Change in tannin content was measured and the relationship between the activities of ascorbic acid oxidase (AAO), polypenoloxidase (PPO), peroxidase (POD), catalase (CAT) and peel browning was analysed. The results showed tannin was the basic substance of pomegranate peel browning. The activities of the browning index of peel were correlated positively with AAO, PPO and POD, correlated negatively with CAT activity. Application of intermittent warming for 24 h at (15 ± 0.5)°C every 5 days for pomegranate fruit storage under the conditions of pH 4.0, (5.0 ± 0.5)°C and 5.0% CO 2 + 8.0% O 2+87.0% N 2 gas component could delay browning, with the browning index being 0.15 after 120 days of storage. Enzymatic tannin denaturation was the main cause that led to peel browning of pomegranate fruit during storage. The browning control of pomegranate fruit peel was effective using intermittent warming storage with suitable pH, temperature and gas component.

Modified Atmosphere Packaging of Pomegranate

ABSTRACT: Spanish ‘Mollar de Elche’ sweet pomegranates (Punica granatum L.) were stored at 2 or 5 °C for 12 wk in unperforated polypropylene (UPP) film of 25 μm thickness in modified atmosphere packaging (MAP). Perforated polypropylene (PPP) film of 20 μm thickness and conventional cold storage were applied as control treatments. Quality was evaluated after storage and after shelf life of 6 d at 15 °C and 75% RH. PPP at 5 °C was the best treatment for maintaining red skin‐color of the arils at the end of storage. All treatments suffered a decrease in total anthocyanins content at the end of shelf life. After shelf life, UPP fruits had higher values of absorbance at 510 and 446 nm. MAP strongly reduced water loss and chilling injuries without incidence of decay.

Thermal postharvest treatments for improving pomegranate quality and shelf life

Sweet pomegranates (Punica granatum L. cv Mollar de Elche) were cold-stored for 90 days. Curing at 33°C and 95% RH for 3 days before continuous storage at 2 or 5°C and 95% RH was tested for reducing chilling injuries. Alternatively, cycles of intermittent warming (IW) of 1 day at 20°C every 6 days at 2 or 5°C were tested. Control fruits were conventionally stored at 2 or 5°C and 95% RH, and a shelf life of 6 days at 15°C and 75% RH was included in the trials. At the end of the storage and shelf life periods, IW fruits showed the highest anthocyanin concentrations and titratable acidity, and the best visual appearance. After shelf life, IW during 2°C storage was the only treatment that resulted in fruit with flavor similar to that at harvest. Main losses were due to decay (Penicillium spp.) in treatments at 5°C, with the least loss being in the IW2°C treatment. Chilling injuries (pitting and husk scald) were strongly reduced by curing at 2°C but only after cold storage. The lowest chilling injuries were found in the IW treatments. Severity of husk scald development was not directly related to low storage temperature. IW during 2°C storage has proved to be the best treatment for minimizing chilling injuries and maintaining pomegranate fruit quality.