In this paper the spatiotemporal proﬁle of quality loss of pomegranate fruit (cv. Wonderful) was investigated during precooling and simulated shelf conditions. The eﬀects of relative humidity (RH) inside the cold room, polyliner inside the packaging and stack orientation on fruit quality loss were studied. Weight loss during the precooling operation ranged from 0.01 to 0.06% h−1 of the initial fruit weight and was highest in stack without liner and inside non-humidiﬁed room (0.06% h−1). It was observed that fruit weight loss during precooling was minimised best in liner-based packaging. Results of the shelf life study demonstrated the importance of room humidiﬁcation to preserve fruit quality. Storing fruit in a room at 95% RH minimised weight loss and best maintained fruit colour, ﬁrmness, size and chemical quality attributes of pomegranates. On the other hand, fruit stored at ambient condition (65% RH) up to 30 days had excessive weight loss (up that 29.13 ± 1.49%), which led to shrivelling, deformed appearance and considerably reduced overall visual quality.
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