Abstract In this paper the spatiotemporal profile of quality loss of pomegranate fruit (cv. Wonderful) was investigated during precooling and simulated shelf conditions. The effects of relative humidity (RH) inside the cold room, polyliner inside the packaging and stack orientation on fruit quality loss were studied. Weight loss during the precooling operation ranged from 0.01 to 0.06% h−1 of the initial fruit weight and was highest in stack without liner and inside non-humidified room (0.06% h−1). It was observed that fruit weight loss during precooling was minimised best in liner-based packaging. Results of the shelf life study demonstrated the importance of room humidification to preserve fruit quality. Storing fruit in a room at 95% RH minimised weight loss and best maintained fruit colour, firmness, size and chemical quality attributes of pomegranates. On the other hand, fruit stored at ambient condition (65% RH) up to 30 days had excessive weight loss (up that 29.13 ± 1.49%), which led to shrivelling, deformed appearance and considerably reduced overall visual quality.

中文翻译：

---

石榴果实预冷和常温贮藏过程中质量损失的动态分析

摘要 本文研究了在预冷和模拟货架条件下石榴果实（cv. Wonderful）质量损失的时空特征。研究了冷库内的相对湿度 (RH)、包装内的聚乙烯内衬和堆叠方向对水果质量损失的影响。预冷操作期间的重量损失范围为初始水果重量的 0.01 至 0.06% h-1，并且在没有衬垫的堆叠和非加湿室内 (0.06% h-1) 中最高。据观察，在基于衬垫的包装中，预冷过程中的水果重量损失最小。保质期研究的结果证明了房间加湿对保持水果质量的重要性。将水果储存在 95% RH 的房间内可以最大限度地减少重量损失并最好地保持水果的颜色、硬度、石榴的大小和化学质量属性。另一方面，在环境条件 (65% RH) 下储存长达 30 天的水果重量损失过多（高达 29.13 ± 1.49%），导致皱缩、外观变形并显着降低整体视觉质量。