Abstract: 【Objective】Peel browning is the key problem during pomegranate storage. The browning mechanism of pomegranate peel during storage and the technology of preventing pomegranate brown were studied in the paper. 【Method】The effects of storage temperature, gas component and pH on peel browning of Shaanxi Lintong sweet pomegranate were researched, and the changing rule of tannin that the main substance causing peel browning was investigated. The relationship between the activities of ascorbic acid oxidase (AAO), polypenoloxidase (PPO), peroxidase (POD), catalase (CAT) and peel browning were analysed. 【Result】Tannin was the basal substance of pomegranate peel browning. The activities of AAO, PPO and POD were correlated with the browning index of peel. On the contrary, there was a negative correlation between the activity of CAT and the browning index. Pomegranate fruit stored under the conditions of pH 4.0, 5.0±0.5℃ and 5.0%CO2+8.0%O2+87.0%N2 gas component were treated with intermittent warming of 24 h at 15±0.5℃ every 5 days, the browning index was 0.15 after 120 days of storage. 【Conclusion】Enzymatic tannin denaturation was the main reason that led to peel browning during storage. The effect of preventing peel brown was optimal by intermittent warming storage with suitable pH, temperature and gas component.

Key words: Pomegranate, Storage, Peel, Brown