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Sarfaraz Fatah Ali Al-Bamarny1 & Azad Hassan Yonis2
1 Department of Horticulture, College of Agriculture and Forestry- University of Duhok
2 Department of Horticulture, College of Agriculture - Salahaddin University
DOI: https://doi.org/10.17656/jzs.10426
Abstract
Fruits of two local pomegranate cultivars (Sharmny and Hablary) were harvested during
2011 season; harvested fruits were dipped in 0, 2 and 4% CaCl2 for 4 minutes and
stored at ambient temperature for four storage periods (1, 2, 3 and 4) months. Results
revealed that Hablary cultivar was significantly maintained titratable acidity (%),
reduced fruit weight loss and fruit decay compared to Sharmny cultivar. Moreover,
Fruit dipped in 4 % CaCl2 had a significant decrease in fruit weight loss and recorded
the highest TSS, TSS/TA ratio and vitamin C. compared to other treatments.
Furthermore, TSS, TSS/TA ratio and fruit weight loss were significantly increased,
while TA and vitamin C significantly reduced with the prolonging of storage periods.
Key Words: Pomegranate, Cultivars, Calcium chloride, Storage periods
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