Influence of Different Low-Temperature Treatments on Chilling Injury and Accumulation of Characteristic Anthocyanins in Pomegranates

Low-temperature storage causes chilling injury (CI) in pomegranate fruit and influences anthocyanin accumulation. However, the exploration of characteristic anthocyanins in pomegranates and their association with CI remains poorly understood. In this study, the “Acid” variety displayed fewer CI symptoms, a lower rate of weight loss, and higher redness intensity compared to “Soft seeds” and “Six-month red”. Peel anthocyanin content declined during cold storage, with a slower decrease at 10 ◦C...