ارزیابی اثرات ترکیب امواج فراصوت و بسته‌بندی اتمسفر تغییریافته در مدیریت بیماری‌های پس از برداشت آریل انار

To ensure the quality of pomegranate fruit or arils, a recommended method is to package them in a modified atmosphere and use ultrasound wave technology to regulate storage pathogens. This approach is beneficial for product export. The Horticultural Physiology Laboratory at Birjand University's Faculty of Agriculture conducted two experiments to assess its efficacy. The experiments aimed to evaluate the impact of ultrasonic waves and modified atmosphere packaging on post-harvest pathogens and the quality of pomegranate arils in the Shishekap and Malase cultivars. The experiments were conducted in 1401 and 1402 using a completely randomized design. The duration of ultrasonic treatment varied across three levels (5, 10, and 15 minutes), and two different packaging types were used: vacuum and passive atmosphere. The standard procedure did not include ultrasonic treatment or specialized packaging. The second trial aimed to optimize the Malase variety by testing different temperature variables (20, 30, and 40°C) and two ultrasonic exposure durations (5 and 10 minutes). A control group that did not receive any ultrasonic treatment was also included. The combination of ultrasound waves and vacuum packaging showed significant improvements in various indicators related to the storage of Aril Pomegranate. This method decreased the weight loss of the fruit, the decay caused by storage pathogens, and the ion leakage. It led to an increase in the levels of soluble solids (TSS), titratable acidity (TA), and antioxidant properties. It also boosted the levels of phenolic compounds, vitamin C, anthocyanins, taste, and flavor. Furthermore, the color components (L, a, and b) and pH of the aril samples were maintained at the desired levels throughout this experiment. Higher temperatures and longer periods of ultrasonic exposure were found to improve the physical, chemical, and sensory properties of pomegranate arils. The study showed that treatments lasting 5 or 10 minutes at a temperature of 40°C resulted in the least weight loss and decay. The ultrasonic treatment did not yield significant changes in the L component of color. However, exposing the samples to 40°C for 5 and 10 minutes resulted in the highest concentrations of color components a and b. The control group had the highest TSS in the study. There were no significant differences in pH levels among the different experimental treatments.The samples displayed optimal acidity levels and antioxidative capacity after being treated for 5 and 10 minutes at temperatures of 30°C and 40°C. Treating pomegranate arils with ultrasound for 5 and 10 minutes at 40°C increases the concentrations of total phenolic compounds, vitamin C, anthocyanins, taste attributes, and aroma while reducing ion leakage. This study suggests that combining 5 and 10-minute ultrasound treatments at 40°C with vacuum packaging may help manage post-harvest diseases and extend the storage life of pomegranate arils.