This research was conducted for assessment of salicylic acid (SA) effects on functional properties of pomegranate during cold storage. Pomegranate fruits were dipped in 2 mM solution of SA and stored at 2°C for 90 days. Every month, samples were taken and further stored 3 days at 20°C for shelf life study. SA-treated fruits were compared with chilled and non-chilled fruits (stored at 2 and 10°C, respectively). Arils of treated fruits exhibited higher antioxidant activity (both in hydrophilic and lipophilic fractions) than chilled and non-chilled fruits. The chilling index, ion leakage and respiration rate of treated fruits were lower than chilled fruits but higher than non-chilled fruits. Severity of damage in control fruit was related to softening and loss of fatty acids with a concomitant reduction in the ratio of unsaturated/saturated fatty acids during storage. These chilling injury symptoms reduced in SA-treated pomegranates.
