Effects of heat treatments on sensory attributes and decay incidence of pomegranate ('Wonderful') fruit

L. Yanclo, O. A. Fawole, U. L. Opara

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

5 Citations (Scopus)


Cold storage is a widely used method for extending the shelf life of pomegranate fruit. However, low-temperature storage may result in chilling injury and decay in fruit. Heat treatments have been reported to reduce these physiological disorders in pomegranates. The aim of this research was to investigate the effects of hot water, hot air and intermittent warming treatments on the sensory attributes of pomegranate fruit. Hot air and intermittent warming did not affect the sensory attributes of pomegranate arils during the shelf life of the fruit. Although pomegranates dipped in 45°C hot water scored higher in sourness and lower in crispness and juiciness compared to fruit dipped in 50°C hot water. Intermittent warming showed lower incidence of decay during the third month of storage.

Original languageEnglish
Title of host publication7th International Conference on Managing Quality in Chains (MQUIC2017) and 2nd International Symposium on Ornamentals in association with 13th International Protea Research Symposium
EditorsE. Reinten, A.A. Tsige, O.A. Fawole, E.W. Hoffman, U.L. Opara, L. de Kock
PublisherInternational Society for Horticultural Science
Number of pages7
ISBN (Electronic)9789462611979
Publication statusPublished - 30 Apr 2018
Externally publishedYes

Publication series

NameActa Horticulturae
ISSN (Print)0567-7572


  • Hot air
  • Hot water
  • Intermittent warming
  • Sensory evaluation

ASJC Scopus subject areas

  • Horticulture


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