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The pomegranate fruits of cvs. Malas Yazdi and Malas Ashkezar were immersed in SA (1 and 2 mM from source of acytyl salicylic acid) for five minutes, in JA (0.3 and 0.4 mM from source of n-propyl dihydrojasmonate) for fifteen minutes, in CaCl₂ (1 and 2%) for five minutes, and in distilled water for five minutes as control. Then, the fruits were stored in cold storage at 1.5±0.5^ºC and 85±5% relative humidity for 2 months. Every 21 days, samples were taken out of the cold storage and were kept at 20^ºC for 3 days before analysis. The analysis results revealed that treatments with SA, JA, and CaCl₂ significantly reduced the chilling injury of pomegranate fruits. The lowest chilling injury index was observed in 0.4 mM of JA-treated fruits and the highest was for untreated fruits. Electrolyte leakage of fruits increased upon treatments of fruits with 0.3 mM JA and 2 mM SA, but it was not significantly affected by other treatments. Treatments of fruits with SA, JA, and CaCl₂ had no significant effect on phenolic compounds, but the total soluble solids of fruit juices was increased. Our findings indicated that total antioxidant activity decreased in treatments with 1, 2 mM SA and 0.3 mM JA , but it was not significantly affected by other treatments.

Keywords: Arils, Browning, Cold storage, Ion leakage, shelf life

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