Alleviating Chilling Injury in Stored Pomegranate Using a Single Intermittent Warming Cycle: Fatty Acid and Polyamine Modifications

Figure 2

Modifications in the total content of saturated (a), monounsaturated (b), polyunsaturated (c), and unsaturated (d) fatty acids, total fatty acids (e), and unsaturated/saturated fatty acids ratio (f) in pomegranate fruit peel during 70 days storage (at 2 ± 0.5°C and 90 ± 5% RH). Intermittent warming was conducted in the form of a single warming period (1 day at 20°C with 70% RH) before returning the treated fruit to storage. Temporal points of interruption were 15th, 25th, 35th, or 45th days of storage. WI stands for warmed fruit which were immediately sampled after warming on the date of interruption, NI stands for not warmed fruit which were sampled on the date of interruption, WE stands for warmed fruit, which were returned to storage and sampled at the end of the storage period, and NE stands for not warmed fruit sampled at the end of the storage period. Data are means of 3 replicates ± SD. All statistical differences (by LSD test, P ≤0.05) throughout the storage period are shown in different letters.

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