Abstract:

Ultraviolet (UV) light and microwave (MW) treatments were separately applied after the peeled pomegranate
seeds (‘Taishansanbaitian’ cultivar) were washed with flowing water. Weight loss, decay incidence, titratable acidity,
total soluble solids content, the contents of major organic acids, VC and lactic acid, relative electrolytic leakage and
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the pomegranate seeds were determined every three
days during subsequent storage at (4 ± 0.5) ℃ for up to 15 days. The results showed that UV radiation reduced the weight
loss, decay incidence and relative electrolytic leakage of fresh-cut pomegranate seeds during cold storage, suppressed the
increase in total titratable acid content and maintained the main organic acids and VC contents at a relatively stable level,
while microwave treatment caused in an increase in weight loss, decay incidence, lactic acid content and relative electrical
conductivity during the middle–late stages of storage compared with the control. DPPH free radical scavenging capacity
of both MW- and UV- treated seeds remained higher during the early stages of storage (3–6 days) but decreased during the
late stage. Fresh-cut seeds of ‘Taishansanbaitian’ pomegranate retained its freshness for up to 6 days at (4 ± 0.5) ℃, and the
effect of UV treatment was superior to that of MW treatment and control.

Key words: fresh-cut pomegranate seeds, preservation, ultraviolet, microwave