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Pomegranate Preservation

- Imap Crystal

Pomegranate Preservation

Pomegranate fruit has been cultivated for thousands of years.

  • If you want to keep your pomegranate healthy for a long time,IMAP Crystal atmosphere technology is at your service.
  • IMAP Crystal modified atmosphere packages eliminate your losses in preservation (quality, weight, waste, decay, etc.) with its advanced technology.
Points to Consider in Pomegranate Harvest
  • When long-term preservation is targeted, it is recommended not to harvest immediately after rains (against the risk of rotting).
  • After harvesting, cracked, sunburned, injured and rotten fruits must be separated before the fruits are stored.
  • Shell color and softness should be ideal.
  • The size and density of the grains inside should be proportional.
Pesticides Licensed in the US at the End of Harvest

As with all fruits and vegetables eaten without peel, use licensed fungicides at the specified doses in post-harvest storage in pomegranate; otherwise, you may face the risk of residues.

Simulation in Research and Development Center
Tank Temperature

The ideal storage temperature for pomegranate is 5-7 °C. If the storage period is planned for 8 weeks, 5 °C is the ideal temperature, and 7 °C for longer periods. If stored at temperatures below 5 °C, chilling damage occurs in the form of peel burn.

Weight Loss
  • Pomegranate is a very sensitive fruit to weight loss during storage. Researches have found that weight loss occurs at the level of -17 during 45 days of storage. The most effective way to prevent this loss is to use IMAP Crystal atmosphere packages.
IMAP Crystal Technology
  • The most appropriate technologies to keep pomegranates healthy for a long time are modified atmosphere or controlled atmosphere applications. For successful preservation, oxygen in the atmosphere should be %4-6 and carbon dioxide should be 13-16.
  • Thanks to the smart molecules they contain on their surface, IMAP Crystal atmosphere packages ensure long-term and healthy preservation of the product by stabilizing the oxygen, carbon dioxide, ethylene, ethanol, acetaldehyde levels at optimum levels from the critical period (3-4 weeks) in pomegranate preservation.
Pomegranate Quality and Maturity Criteria
  • The color of the pomegranate juice should be equal to or darker than the munsell color group (5r-5/12).
  • The acidity of the juice should be below %1.85.
  • Taste varies between varieties depending on the sugar/acid ratio. The amount of water soluble substances should be above and the amount of phenolic substances should be below %0.25. In this case, optimum taste is achieved.
  • It is recommended not to harvest immediately after rains when long-term preservation is targeted (risk of rotting).
  • After harvesting, cracked, sunburned, injured and rotten fruits must be separated before the fruits are stored.
  • Shell color and softness should be ideal.
  • The size and density of the grains inside should be proportional.