Characterization of Attributes Related to Fruit Size in Pomegranate

Abstract

<jats:p>Pomegranate fruit is valued for its juice-containing arils and is consumed and marketed as whole fresh fruit, extracted arils, juice, syrup (grenadine), wine, teas, seed oil, and other products. Recent consumption has rapidly increased attributable in part to reported health benefits that include efficacy against coronary heart disease, atherosclerosis, cancer, hypertension, and infectious diseases. Within commercial orchards, the size of fruits produced can be quite variable even with trees of the same genotype grown under similar cultivation practices. Although pomegranates have been cultivated since antiquity, fruit attributes, particularly those related to size, are poorly defined. In this study, compositional changes in pomegranate fruits of the Wonderful cultivar, including volume and weight, aril weight and number, pericarp weight, seed weight, and juice/pulp content, were evaluated in fruits of variable sizes. Correlations between fruit characteristics were determined, and factor analysis established fruit and aril indices. Results indicated that because fruit volume, fruit weight, and total aril weight are closely correlated, any of these characteristics can be used as an indicator of fruit size. The number of arils per fruit was highly correlated with fruit size with larger fruit containing greater numbers of arils. This is in contrast to individual average aril weight, which showed no significant relationship to fruit size. Crop production strategies aimed at increasing aril numbers may be a means for obtaining larger fruit in pomegranate.</jats:p>

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

“…Wetzstein et al . () reported that pomegranate seeds are deep red in colour. In general, the darkness of gluten‐free bread was acceptable.…”

Quantification of punicalagins in commercial preparations and pomegranate cultivars, by liquid chromatography–mass spectrometry

“…It has been reported that punicalagin concentration in mesocarp and exocarp is higher than in the arils of the pomegranate fruit (Fig. ) . Therefore, punicalagin concentrations in juices of pomegranates harvested in 2015 were measured using two extraction methods: one for juices extracted from arils and the second for juices extracted from the whole fruits.…”

“…Pomegranate ( Punica granatum L.) is a small tree originally from central Asia (Iran, Turkmenistan and northern India), and is one of the oldest cultivated fruits for food, beverage and medicinal uses . Pomegranate trees are currently growing in temperate, subtropical and tropical areas around the world, with a global production of 1 500 000 t .…”

“…Antioxidant activity has been associated with the concentration of polyphenols contained in the whole fruit, which are present in many forms, including tannins, punicalagins, ellagitannins and anthocyanins, which are also responsible for fruit and juice coloration . The concentrations of ellagitannins are higher in the mesocarp and the peel when compared with the arils: translucent or opaque sacs containing a seed and juice . In industrial juice preparation, often the whole fruits are pressed, which results in higher extraction of hydrophilic polyphenolic compounds, such as punicalagins, which can have concentrations up to 2 g L −1 or higher depending on the cultivar …”

“…Pomegranate (Punica granatum L.) is a small tree originally from central Asia (Iran, Turkmenistan and northern India), and is one of the oldest cultivated fruits for food, beverage and medicinal uses. [1][2][3] Pomegranate trees are currently growing in temperate, subtropical and tropical areas around the world, with a global production of 1 500 000 t. 4 In the USA, pomegranate cultivation primarily occurs in California, with over 90% of the nation's crop. For the past 15 years, pomegranate production has increased due to the growing demand for fresh fruits, juices and derivative products.…”