Fig. 4.

Decay index of control and treated pomegranates during storage. C: (Dipped into distilled water + 0.01% Tween-20 for 10 min), SA: (Dipped into 2 mM SA+ Tween-20 solution for 10 min), OA: (Dipped into 6 mM OA+ Tween-20 solution for 10 min), PUT: (Dipped into 2 mM PUT + Tween-20 solution for 10 min). Decay index scale: 1 = no decay; 2 = 25%; 3 = 50%; 4 = 75% of the fruit surface affected, and 5 = entire fruit decayed. Vertical bars represent the standard error of the mean (n = 3)