The effect of hexanal steam application on 'Hicaznar'pomegranate variety on postharvest quality parameters

In this study, the effect of hexanal steam application (0%, 0.02% and 0.04%) on 'Hicaznar' pomegranate fruit samples of the postharvest storage quality were investigated. Harvested fruits, excluding the control group, were exposed to 0.02% and 0.04% of hexanal steam application for 24 hours at 6 °C. Immediately after the application, the fruits were stored in MAP at 6 °C and 90±5% relative humidity for four months in a cold storage. During the storage period, physical, chemical, microbiological analysis were measured on the fruits for each month. 'Hicaznar' pomegranate fruit peel and seed color (L, a, b) chroma, hue angle value, weight loss , pomegranate seed hardness, electrical conductivity, total bacteria, total yeast mold and fruit juice of 'Hicaznar' pomegranate fruit soluble solids, titratable acidity (TA), pH, total phenolic substance, anthocyanin, antioxidant and total flavonid substance amount were determined. According to results, 'Hicaznar' pomegranate fruits 0.04% concentration of hexanal steam application kept arils texture firmness. Especially hexanal steam applications prevented the growth of total bacteria and total yeast mold amount were determined. According to pearson test there is a very strong positive relationship between '+a*' and DPPH with a 5% significance. Smilarly, there is a very strong negative relationship between the yeast-mold number and the hue angle in the 5% significance.