Pomegranate   Recommendations for Maintaining Postharvest Quality

• External red color (depending on cultivar)
• Red color of juice (equal to or darker than Munsell color chart 5R-5/12)
• Acidity of juice below 1.85%

• Freedom from growth cracks, cuts, bruises, and decay
• Skin color and smoothness
• Flavor depends on sugar/acid ratio which varies among cultivars. A soluble solids content above 17% is desirable
• Tannin content below 0.25% is desirable

5°C (41°F) for up to 2 months; longer storage should be at 10°C(50°F) to avoid chilling injury. 

90-95%; pomegranates are very susceptible to water loss resulting in shriveling of the skins. Storing fruit in plastic liners and waxing can reduce water loss, especially under conditions of lower relative humidity. 

Temperature	5°C(41°F)	10°C(50°F)	20°C(68°F)
ml CO2/kg·hr	2-4	4-8	8-18

To calculate heat production multiply ml CO₂/kg·hr by 440 to get Btu/ton/ day or by 122 to get kcal/metric ton/day.

Less than 0.1 µl/kg·hr at 10°C (50°F) or lower
Less than 0.2 µl/kg·hr at 20°C (68°F) 

Exposure to ethylene at 1 ppm or higher stimulates respiration and ethylene production rates, but it does not affect their quality attributes. Pomegranates do not ripen after harvest and must be picked fully ripe to ensure the best eating quality. 

Very few studies of the responses of pomegranates to CA have been conducted. Storage in 2% O₂ reduces chilling injury if pomegranates are kept below 5°C (41°F). In one study, pomegranates were stored successfully at 6°C (43°F) in 3% O₂ + 6% CO₂ atmosphere for 6 months. 

Chilling Injury. External symptoms include brown discoloration of the skin and increased susceptibility to decay. Internal symptoms include a pale color of the arils (pulp around the seeds) and brown discoloration of the white segments separating the arils. Chilling injury occurs if pomegranates are exposed for longer than one month at temperatures between their freezing point -3 °C (26.6°F) and 5°C (41° F) or longer than two months at 5° C (41 °F).

Heart Rot. This may be caused by Aspergillus spp. and Alternaria spp. Affected fruit show a slightly abnormal skin color, and internally a mass of blackened arils. The disease develops while the fruit is on the tree. Affected pomegranates can be detected and removed by sorters in the packinghouse. 

Return to Produce Facts