Abstract:
The experiment was conducted in Horticulture of Landscape Design Dept.
College of Agriculture University of Diyala from 1/11/2018 to 21/3/2019 to study
the effect of packing methods and cold storage of marketing periods on some
parameters of salami pomegranate Fruits, The fruits were packed in polyethylene
bags and individual packing with special paper (kitchen paper), after that, the fruits
were stored at 6 ° C for 4 months, then at 20-day as a marketing period. Some physical and chemical parameters of fruits were done, the data were subjected and
analyzed statistically, and means were compared by Duncan multi test at 0.05
probability level. The results showed that: Packed fruits in polyethylene bags have
the highest acidity, TSS, ascorbic acid and total sugars and the lowest percentage of
weight loss and damage. The individual packing method gave the highest weight
loss and spoilage ratio. The cold storage period was characterized by the highest
percentage of ascorbic acid, total sugars, the highest percentage of damage and the
lowest weight loss. The marketing period showed the highest percentage of weight
loss, acidity and the least damage.