Cell Structure and Sugar and Acid Contents in the Arils of Developing Pomegranate Fruit

Cui, Shi-mao; Sasada, Y.; Satō, Hiromi; Nii, Naosuke

doi:10.2503/jjshs.73.241

Cited by 8 publications

(4 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…6 Various authors reported a vast range of different phenolic compounds such as cyanidin, cyanidin 3-O-glucoside, delphinidin 3-O-glucoside, pelargonidin 3,5-di-O-glucoside, Ellagic acid, o-coumaric acid, p-coumaric acid, quercetin, rutin and many more in pomegranate juice. [19][20][21][22][23] In contrary to previous works, in our study presence of rutin, quercetin and eugenol was not detected in any of cultivars which was in agreement with an investigation carried out by Mousavinejad et al 4 who did not found quercetin in juice of eight Iranian pomegranate cultivars. In present study ellagic acid showed significant difference among studied cultivars (17.53-68.17 mgl -1 ).…”

Section: Resultssupporting

confidence: 88%

“…[16][17][18] Although Iran and its neighboring regions are considered as center of origin of this species and in spite of numerous pomegranate cultivars native to Iran studies on the properties of the cultivars are limited. Various authors reported a vast range of different phenolic compounds in all parts of pomegranate tree such as bark, leaves, peel, seeds and fruits, [19][20][21][22][23] however similar investigation on Iranian cultivars are rare. Cultivar selection for commercial production for meeting market requirments can be carried out based on such data.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of fruit quality characteristics and polyphenolic compounds in seven Iranian pomegranate cultivars

Jamali¹,

Bonyanpour²

2018

HIJ

View full text Add to dashboard Cite

Present study was carried out in order to compare and evaluate some quality biochemical characteristics and different polyphenolic compounds in juice of seven commercial Iranian pomegranate cultivars. Malas Mommtaz Saveh, Shishe Kab, Zagh Aghda, Naderi Badroud, Malas Daneh Ghermez Yazd, Shirin Pust Daneh Ghermez Yazd and Zard Anar Arsenjan cultivars were studied. Fruits were harvested randomly from a collection orchard in Arsenjan regin, Fars province. Some physical characteristic of fruits and biochemical parameters of juice were determined. Also polyphenolic composition of juices were measured using HPLC analysis. Significant differences were found among studied pomegranate cultivars for various physical fruit characteristics, quality parameters and polyphenolic composition of juice in present study. Malas Daneh Ghermez Yazd had the highest fruit physical characteristics such as fruit weight, length, diameter, and aril weight and juice percentage. Also this cultivar had the maximum of TSS and total polyphenolic compounds and gallic acid concentration of juice. The highest TSS, antioxidant activity and caffeic acid, chloregenic acid, vanilin and ellagic acid concentration were detected in juice of Shishe Kab. Thus these two pomegranate cultivars evaluated as cultivars with better health and nutritional value in comparison to other cultivars.

show abstract

Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Comparison of fruit quality characteristics and polyphenolic compounds in seven Iranian pomegranate cultivars

Jamali¹,

Bonyanpour²

2018

HIJ

View full text Add to dashboard Cite

show abstract

“…The previous and current results differ, but it is difficult to compare them because the membrane structure may have been disrupted during the process of primary juice extraction with a scraper blade. Fruits with an edible aril include durian (Paull and Duarte, 2012), mangosteen (Nito, 2008), Sapindaceae fruits (Kothagoda and Rao, 2012), and pomegranate (Cui et al, 2004), but their arils are not as complex as passion fruit. For fruits with edible arils, characteristics such as TSS, TA, and aril weight vary among varieties (Aziz and Jalil, 2019;Paull and Duarte, 2011), and there are no reports about the characteristics of the different aril parts.…”

Section: Resultsmentioning

confidence: 99%

Anatomical Study of Passion Fruit Aril Structure and Juice Quality in Different Aril Parts

Kondo,

Higuchi

2024

Hortic J

View full text Add to dashboard Cite

Passion fruit has edible arils with a complicated structure. Each aril has three different membranes; an external membrane, an internal membrane with a fimbriate structure at the basal area, and a transparent membrane that completely envelops the seed. It was reported that juice quality, including organic acid and sugar contents, varied depending on the extraction method. So, organic acid and sugar are potentially localized inside the aril. In this study, using three cultivars (purple passion fruit, yellow passion fruit, and 'Summer Queen', a hybrid variety between the two), juice qualities of different aril parts were determined. The aril was separated into three parts, that is, the outer pulp (OP), the distal part of the inner pulp (DIP), and the basal part of the inner pulp (BIP). The OP included the external membrane and the juice held by this membrane. The DIP surrounding the seed and the BIP was a fimbriate structure attached to the internal membrane. In all varieties, titratable acidity (TA) and citric acid content at DIP were higher than those at OP and BIP, although there were some differences among the varieties. Malic acid content did not vary among the parts. Total soluble solid content (TSS) at BIP was the highest among the parts, and glucose, sucrose, and fructose contents at DIP were lower than those at BIP. Purple passion fruit had a high juice content at OP and the yellow cultivar had high juice content at DIP, while the hybrid between the two showed intermediate characteristics. Organic acid and sugar were localized inside the aril in the passion fruit cultivars; the citric acid content and TA at DIP were higher than those at OP and BIP, and TSS at BIP was higher than those at DIP and OP. Therefore, adjusting the juice extraction intensity may be needed depending on the required juice quality.

show abstract

“…Accordingly, ‘Wonderful’ and ‘Kingdom’, with higher content of organic acids and other solutes such as anthocyanins would have higher osmotic pressure and lower water potential than less CI sensitive cultivars. Consequently, the aril cell membranes of CI susceptible cultivars, with a higher internal pressure in the vacuoles, would have a greater leakage of solutes through both the tonoplast and the plasmalemma leading quickly to contact with placental tissue and the internal peel surface of pomegranates, since arils are composed of a single layer of parenchymatic cells between the seed and its surface [ 33 ]. On the other hand, the oxalic acid role on defense mechanisms against biotic and abiotic stress of the fruit has been studied, and one of these effects is increase of the antioxidant systems as has been reported in lemon fruit [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C

Lorente-Mento

Carrión-Antolí

Guillén

et al. 2023

Foods

View full text Add to dashboard Cite

Pomegranate is a sensitive fruit to chilling injury (CI) during storage at temperatures below 7 °C. However, sensitivity of pomegranate to CI is dependent on cultivar and exposure times to low temperatures. In this work, the sensitivity to CI of six pomegranate cultivars (Punica granatum L.) ‘Wonderful’, ‘Kingdom’, ‘Bigful’, ‘Acco’, ‘Purple Queen’, and ‘Mollar de Elche’, was evaluated after 30 d at 2 °C plus 2 d at 20 °C. Among cultivars, there was a great variability in the sensitivity to the appearance of CI symptoms. ‘Kingdom’ cultivar was the most CI sensitive and ‘Mollar de Elche’ cultivar was the least sensitive cultivar. CI symptoms were greater in the internal part of the skin than in the external part, although no correlation was found between ion leakage (IL) and CI severity after cold storage. However, both, external and internal CI index were correlated with the IL at harvest, with Pearson correlation of 0.63 and 0.80, respectively. In addition, this variability to CI among cultivars could also be due to composition and tissue structures in arils and peel. The solute content of the arils (anthocyanins, sugars, and organic acids, in particular citric acid), showed high correlations with CI sensitivity, with Pearson correlations (r) of 0.56 for total soluble solids, 0.87 for total acidity, 0.94 for anthocyanins, −0.94 for oxalic acid, 0.87 for citric acid, 0.62 for tartaric acid, −0.91 for malic acid, 0.8 for sucrose, and 0.71 for glucose, which can leak to the inner surface of the peel causing browning reactions. In addition, the high peel Ca/K ratio could play an important role on increasing fruit tolerance to CI, since it was negatively correlated with the internal and external CI indexes.

show abstract

Cell Structure and Sugar and Acid Contents in the Arils of Developing Pomegranate Fruit

Cited by 8 publications

References 3 publications

Comparison of fruit quality characteristics and polyphenolic compounds in seven Iranian pomegranate cultivars

Comparison of fruit quality characteristics and polyphenolic compounds in seven Iranian pomegranate cultivars

Anatomical Study of Passion Fruit Aril Structure and Juice Quality in Different Aril Parts

Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C

Contact Info

Product

Resources

About