Short-Term Exposure to High CO2 and O2 Atmospheres to Inhibit Postharvest Gray Mold of Pomegranate Fruit.

The effect of short-term exposure to high CO2 or O2 atmospheres, alone or in combination with heat (35°C), for the control of postharvest gray mold was evaluated on 'Mollar de Elche' pomegranate fruit artificially inoculated with Botrytis cinerea and stored at 20 or 5°C. Exposure to high CO2 for 48 h at 20°C effectively reduced gray mold on pomegranate fruit incubated at 20°C for 5 days in a concentration-based manner. Furthermore, gaseous treatments with partial pressures of 95 kPa CO2 or 30 kPa O2 + 70 kPa CO2 for 48 h significantly reduced gray mold incidence and severity on fruit regardless of storage temperature. Moreover, for fruit receiving gaseous treatments at 20°C then cold stored for 12 weeks, there were no apparent negative effects of the treatments on their quality (weight loss, skin color, maturity index, pH, and sensory quality). In general, compared with those applied at 20°C, treatments at 35°C did not improve gray mold inhibition and adversely affected some quality parameters. In conclusion, 48-h exposures to specific atmospheres at 20°C may be a suitable treatment to extend pomegranate storage life and could be part of integrated control programs to control postharvest decay.