EFFECT OF PACKING METHODS, AND COLD STORAGE AND MARKETING PERIODS ON SOME PHSIO-CHEMICAL CHARACTERISTICS OF ꞌꞌSALIMIꞌꞌ POMEGRANATE FRUITS

Abstract

The experiment was conducted in Horticulture of Landscape Design Dept. College of Agriculture University of Diyala from 1/11/2018 to 21/3/2019 to study the effect of packing methods and cold storage of marketing periods on some parameters of salami pomegranate Fruits, The fruits were packed in polyethylene bags and individual packing with special paper (kitchen paper), after that, the fruits were stored at 6 ° C for 4 months, then at 20-day as a marketing period. Some physical and chemical parameters of fruits were done, the data were subjected and analyzed statistically, and means were compared by Duncan multi test at 0.05 probability level. The results showed that: Packed fruits in polyethylene bags have the highest acidity, TSS, ascorbic acid and total sugars and the lowest percentage of weight loss and damage. The individual packing method gave the highest weight loss and spoilage ratio. The cold storage period was characterized by the highest percentage of ascorbic acid, total sugars, the highest percentage of damage and the lowest weight loss. The marketing period showed the highest percentage of weight loss, acidity and the least damage.