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Two types of pomegranate “Gel and Zagh” are commnonly grown in Yazd was stored in tow storage conditions (traditional storage room and cold storage). for four and half months. The Physical properties of fruit as well as some physical and chemical properties of the juice like pH and solid content percentage of the juice were studied during the storage period.
It was found that the pH of the both types of pomegranate juices was increased during the storage period. It was determined that the storage condition of 5 degrees of centigrade and 58 percent relative humidity suitable for two type of pomegranate were used in this experiment.
The average weight loss of fruits was 15% for cold storage and 38% for traditional storage that shows the hihg level of fruit loss for traditional storage method.
It was found that four different fungi, Penicillium sp., Aspergillus sp., Nematospora sp. and Botrytis sp. were the major factors for fruit spoilage of both type of pomegranates in both storage conditions. The Pomegranate neck worm Spectrobadis ceratoni was the main factor in contaminatiàn and progress of fungus disease.