A MORPHOLOGICAL AND HISTOLOGICAL CHARACTERIZATION OF BROWNING IN POMEGRANATE HUSK

Fruits of pomegranate cultivar ‘Dahongpao’ were stored at 20°C to investigate the morphological and histological characterization of browning pomegranate husk. Using microscopy, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM), it is observed that as the time in storage lengthens, the wax layer on the peel falls off, the stomata close gradually, and the regions near stomata and vascular bundles become brown. It is suggested that stomata and vascular bundles on the peel directly connected with the atmosphere, get serious browning and oxygen may be an important condition to urge browning.