Extending Shelf Life of Mandarin Fruit using Pomegranate Peel Extract

Currently, the use of chemicals is reduced due to environmental problems and their negative impacts on human health. Besides, their use has been prohibited in some cases. Postharvest decay caused by fungal pathogens is one of the most important challenges facing the fresh citrus industry. So, the use of pomegranate peel extract (PPE) at the concentrations of ۰, ۳۳, ۵۰, and ۱۰۰% were used to reduce decay and maintain the postharvest qualitative characteristics of mandarin fruit. After treatment with PPE, the fruits were stored for ۲۰ days. Traits such as weight loss, decay percentage, total soluble solids, total acidity, fruit firmness, color index, and sensory evaluation were investigated every five days. The lowest weight-loss percentage (۱۴.۷۱ %) was obtained for the fruits treated with ۱۰۰% PPE as compared with the untreated fruits (۴۲.۲۸%). The fruits treated with PPE maintained firmness compared with the untreated fruits. The fruits treated with PPE showed the lowest acidity reduction at the end of the storage period. At the end of the storage period, the fruits treated with ۱۰۰% PPE and the untreated fruits showed the lowest and highest fruit decay (۱۶.۳% and ۳۹.۶%), respectively. The results showed that the application of PPE increased the overall acceptance of panelists from the treated samples. By increasing the concentrations of PPE to ۱۰۰%, all sensory parameters were improved and could gain a better acceptance by panelists. The highest level of utility and final acceptance in pomegranate peel-treated fruits were obtained at ۱۰۰%. The untreated fruits showed a lower overall acceptance rate. The findings showed that the postharvest application of PPE improved the qualitative characteristics and sensory properties, so it is recommended to use ۱۰۰% PPE to reduce the decay and extend the postharvest storage of mandarin.

Keywords:

fruit firmness , pomegranate peel extract , sensory evaluation , Weight loss percentage