CONTROLLED-ATMOSPHERE STORAGE OF POMEGRANATE

Pomegranates cv. ''Mollar'' were stored for up to 8 weeks at 5 degrees C and above 95% relative humidity (RH) in air and in controlled atmos pheres of 10% O-2 and 5% CO2, 5% O-2 and 5% CO2, 5% O-2 and 0% CO2 and 5% O-2 and 0% CO2 ethylene-free. Storage was followed by a shelf-life period of 6 days at 20 degrees C in air. Respiratory activity slightl y declined during storage at 20 degrees C, from 12 to 8 ml CO2 . kg(-1 ) . h(-1) and was around 4 ml CO2 . kg(-1) . h(-1) at 5 degrees C show ing a nonclimacteric pattern. When compared with color at harvest, an increase in the a value in the juice from pomegranates stored in 10% O-2 and 5% CO2 was observed. This supports that view that juice red co lour can increase in intensity during storage. Controlled atmosphere s torage reduced weight loss, the risk of decay and the severity of husk scald (except at 10% O-2 and 5% CO2). The relatively low control of h usk scald at 5% O-2 disagrees with the level proposed previously for ' 'Wonderful'' cv.; ''Mollar'' cv. seems to be more sensitive to scald t han other varieties. No symptoms of black spots or membranose and no o ff-flavours were detected at any time. However after a period of shelf -life storage, the controlled atmosphere caused a slight reduction (lo wer than in air-stored fruit) in titratable acidity, reducing sugars a nd vitamin C and an increase of the soluble solids content/titratable acidity (maturity index) without differences among the various gas com positions studied. The maturity index must be considered to be a good criterion of pomegranate maturity for sweet varieties.