Cold Storage Effects on Quality Attributes and Bioactive Compounds of Moroccan Pomegranate Varieties

Pomegranate is a seasonal fruit known for its high nutritional quality but with a limited shelf life. Thus, cold storage is frequently utilized as a conservation technique to prolong the shelf life of pomegranate fruits. Nevertheless, the valuable nutritional properties and technological quality of pomegranates can degrade notably over storage time. The aim of this study is to evaluate the chemical and technological stability of five pomegranate cultivars (“Purple Queen,” “Smith,” “Mr100,” “Sefri Ouled Abdellah,” and “Kingdom”) during cold storage. These cultivars represent the most widely cultivated varieties in the region and are among the most significant and predominant in Morocco, but they have a limited postharvest shelf life. The study evaluated various aspects including technological quality (weight loss, color attributes (L∗, a∗, b∗, C∗, and h°)), physicochemical parameters (pH, total soluble solids (TSSs), and titratable acidity (TA)), and bioactive compounds (total phenolic content (TPC), total anthocyanin content (TAC), condensed tannins (CTs), and total flavonoid content (TFC)) over 120 days of cold storage at 4°C. The findings indicated that the weight loss and pH increased gradually for all cultivars, with “Mr100” showing a significant increase in weight loss (0%–29.12%) and pH (4.01 to 4.76). Regarding TPC, TFC, and TAC, all cultivars exhibited substantial reductions in bioactive compounds over storage period, with the “Kingdom” variety experiencing high TAC losses, averaging 84.82%, while “Sefri Ouled Abdellah” showed notable TPC losses, averaging 69.97%. In addition, “Mr100” and “Smith” showed high CTs and TFC losses. Briefly, cold storage significantly impacts the chemical composition and overall quality of pomegranate fruits. This study offers new insights into the storage stability, conservation aptitude, and potential shelf-life enhancement of these specific cultivars over 120 days of cold storage at 4°C. These findings can be valuable for producers and the food industry, as they highlight the importance of monitoring storage conditions to optimize pomegranate quality and extend shelf life, ultimately improving consumer satisfaction and reducing waste.