Effect of di̇fferent storage on the physical and chemical properties of pomegranate (Punica granatum L.) seeds

In the study, the changes in the fruit quality of pomegranate seeds preserved for 5 months in vacuum and non-vacuum packages at -18 0C and +4 0C temperature in Hicaznar variety for the preservation of pomegranate fruit for practical use were examined. For this purpose, weight loss, total soluble solid (%), titratable acidity (g/100mL), taste and total phenol (mg GAE/100g), total antioxidants (mg TE/mL), total anthocyanin (mg/mL) were analyzed according to FRAB and ABTS methods at beginning and one-month intervals. At the same time, the effects of temperature and packaging applications on the microorganism population of pomegranate seeds were determined. Since it was stored in closed packages, there was no weight loss. At the end of the storage, a decrease in the amount of total soluble solid, a partial increase in pH values and the amount of titratable acidity was observed. It was determined that the taste quality of pomegranate seeds stored in vacuum packaging at -18 °C was better and their total phenol, antioxidant and anthocyanin contents were well preserved than other storage condition better preserved. At the same time, when the microorganism counts were examined, it was determined that the most appropriate temperature and packaging method was vacuum -18 0C. In terms of all the evaluated properties, when the pomegranate fruit was storagedas grained, it was determined that the most appropriate temperature and packaging method was vacuum and -18 0C.