Abstract:

Physiological changes of the 0 ℃ low temperature stress and slow cooling treatment on chilling injury of the pomegranate fruit were studied. The results showed that the slow cooling treatment could lower the membrane permeability and reduce the accumulation of malondialdehyde (MDA) content ,inhibit the polyphenol oxidase activity and decrease the oxidation of phenolic substances of the pomegranate pericarp of stored at 0℃.The slow cooling treatment could postpone the symptom of chilling injury appearing and lighten the degree of chilling injury of pomegranate fruits and reduce pericarp browning and maintain fruit quality.