Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Pomegranate fruit production and consumption are restricted by appropriate postharvest handling practices. 1–MCP (1–methylcyclopropene) is a natural preservative of fruits vegetables; however, its effects on the storage different pomegranate varieties have not been extensively investigated. Herein, 1.0 μL L−1 three soft-seed ‘Mollar’, ‘Malisi’, ‘Tunisan soft seed’ two semi-soft-seed ‘Moyuruanzi’ ‘Dongyan’ were investigated over 90 d (days) under low-temperature at 4 ± 0.5 °C with relative humidity 85–90%. Several indexes exterior interior quality recorded, sensory was evaluated, respiration ethylene also determined. The results showed that peel browning generally more severe in than varieties. Significantly lighter presented from 45 after treatment, 35%, 19%, 28% less those controls d, correspondingly. However, only significantly decreased semi 60 days. A prominent decrease weight loss recorded all five varieties, ‘Malisi’ showing largest smallest difference between control treatments. Through color, physiological, chemical changes, as well properties, better color total acceptance found higher titratable acids vitamin C but anthocyanins most treated 1–MCP. In contrast to control, remarkable suppression peaks whole periodical increase rates activated 30–60 roughly when occurred began increasing. Overall, our findings provided crucial foundation for extending application preservation pomegranates.