Research Article
Alleviating Chilling Injury in Stored Pomegranate Using a Single Intermittent Warming Cycle: Fatty Acid and Polyamine Modifications
Table 3
Differences in chilling injury index between control and intermittently warmed fruit after 70 days of cold storage and additional 3 days shelf life at 20°C.
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Fruit were stored at 2 ± 0.5°C and 90 ± 5% relative humidity. Intermittent warming was conducted in the form of a single warming period (1 day at 20°C with 70% relative humidity) before returning the treated fruit to storage. Temporal points of interruption were 15th, 25th, 35th, or 45th days of storage. CI: Chilling injury; and C: control fruit. Data are means of 3 replicates ± standard deviation. Means with the same letter are not significantly different by least significant difference (LSD) test, P <0.05. |