Document Type : Original Article
Authors
1 College of Agriculture/Tikrit University/ Iraq
2 College of Agriculture / Samarra University/ Iraq.
Abstract
The storage experiment is carried out in Al-Mustafa’s refrigerated warehouses in Balad District in Salah al-Din Governorate for the agricultural season 2022-2023, where pomegranate fruits (Punica granatum L.). The response of pomegranate fruits to immersion in Assyrian plum extract and potassium sulfate, storage at different temperatures, and storability, fruits are immersed for three minutes in Assyrian plum extract at three concentrations: 0, 1, and 2%. The fruits are immersed in potassium sulfate at three concentrations: 0, 1.5, and 3%. The fruits are stored at different temperatures in refrigerated warehouses (normal room temperature, 5 and 7 °C). The study is carried out using a completely randomized design (CRD) as a factorial experiment with three factors and three replications. The Immersion with Assyrian plum extract at a concentration of 2% had a significant effect, the highest peel thickness, amounting to 3.50 mm, the highest percentage of juice, amounting to 53.80%, with the highest vitamin C content of 2.766 mg per 100 gm juice-1, and a higher acidity percentage of 1.01%. As for immersion in potassium sulfate at a concentration of 0%, it had a significant effect, the highest percentage of juice of 53.66%, the lowest percentage of dissolved solids of 14.42%, and the highest content of Vitamin C amounted to 2.767 mg per 100 g juice-1, and the acidity rate is 1.01%. While the 3% concentration of potassium sulfate gave the lowest percentage of microbial damage, which amounted to 4.01%. While the storage temperature of 5°C had a significant effect that led to reducing the percentage of weight loss in the fruits, which amounted to 5.10%, reducing the percentage of microbial damage, which amounted to 3.94%, and maintaining the thickness of the peel, which amounted to 3.62 mm, and the percentage of juice, which amounted to 53.99%, with the lowest percentage of solids. The soluble content reached 14.46%, and the highest vitamin C content reached 2.737 mg per 100 gm juice-1, and the highest acidity reached 1.02%.
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