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.

	Warming day during storage
	C	15	25	35	45
CI index	0.48 ± 0.04^a	0.18 ± 0.04^d	0.21 ± 0.03^d	0.27 ± 0.03^c	0.33 ± 0.02^b

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.