Evaluation of physicochemical characteristics of pomegranate (<i>Punica granatum</i>L.) fruit during ripening

Zarei, Mehdi; Azizi, Majid; Bashir-Sadr, Zeinolabedin

doi:10.1051/fruits/2011021

Cited by 99 publications

(70 citation statements)

References 34 publications

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“…At the time of picking, the pomegranate fruits had 0.86% citric acid while by the 8 th day of storage the level had changed to 0.38% ca. These values are within the range of 0.35% to 3.36% ca for Iranian pomegranate fruits reported by Zarei et al [26]. However these values are lower than the values of 0.95 -1.5% citric acid in pineapple fruits of Tanzania reported by Othman [5].…”

Section: Titratable Aciditycontrasting

confidence: 45%

“…The average sodium content in the pomegranate fruits was 675 mg/100 g-fw (Table 4), a value higher than the values of 76 and 6.7 mg/100 g-fw for Saudi Arabian [21] and Tunisian [26] pomegranate fruits respectively. The pomegranate fruits can contribute significantly to the daily amount of sodium needed by the body since the RDA value for sodium for adults is 500 mg/day [40] and are therefore recommended for this.…”

Section: Macroelementsmentioning

confidence: 90%

“…The results show a wide variation of the values for the different parameters as the fruits are grown in different soils, climates and geographical locations. The percent moisture content is similar in the fruits, the percent acidity varies from 0.32 (India) [25] to 1.35 (Iran) [26], the percent total sugars content varies from 7.8 (Iran) [26] to 48.9 (Tanzania) [this study], the reducing sugars from 4.9 (Iran) [26] to 42 (Tanzania) [this study], sucrose varies from 1.4 (Tunisia) [25] to 2.0 (Tanzania) [this study], and ascorbic acid content varies from 9.5 (India) [27] to 67 mg/100 g-fw (South Africa) [3].…”

Section: Ascorbic Acidmentioning

confidence: 99%

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Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Hellen¹

2014

JFNS

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Abstract:The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8 th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 -20.4 mg/100 g-fw), high total sugars content (48.9% -29.1%), moderate reducing sugar content (42.0% -25.5%) and sucrose content (5.7% -2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.

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Section: Titratable Aciditycontrasting

confidence: 45%

Section: Macroelementsmentioning

confidence: 90%

Section: Ascorbic Acidmentioning

confidence: 99%

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Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Hellen¹

2014

JFNS

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“…The chemical composition of the pomegranate and its products depends on the cultivar, growing region and climate, the fruit's stage of maturity, cultural practices and manufacturing systems [7], [17]- [19], [20].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Activity of Pomegranate Molasses by 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) Method

Akpinar‐Bayizit¹,

Özcan²,

Yilmaz‐Ersan³

et al. 2016

IJCEA

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“…These studies have been performed on a variety of fruits such as the Granny Smith apple [1], Hass avocado [2], sunberry [3] and pomegranate [4]; before and after processing such as dabai fruit [5], and during storage such as Granny Smith apple [1], Hass avocado [2], and Palmer mangoes [6]. For citrus fruit, the Florida grapefruit [7], mandarin [8], Fortune mandarins [9], Navel oranges, Star Ruby grapefruit and Satsuma mandarins [10] during storage, and unripe oranges during processing [11], were studied.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Sirisomboon

Lapchareonsuk

2012

Fruits

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-Introduction. Because of the long transportation times and storage durations that are often experienced, it is important to understand how pomelo properties change over time; that will be indicative of how long samples can be stored before they drop below acceptable quality limits. As no information is available regarding storage of pomelo fruit in the literature, the goal of our work was to study the change in pomelo physicochemical and textural properties following storage over a period of approximately 4 months. Materials and methods. The changes in physical, chemical and textural properties of commercial pomelo fruit were extensively evaluated over the course of a 4-month storage period. The correlation among physical, color, chemical and textural properties were also assessed. Results. Color properties (L*, a*, b*) changed significantly with storage; however, they did not change much during the initial 45 days of storage. The change in soluble solids content (SSC), acidity (A) and the [(SSC) / (A)] ratio suggested that pomelo fruit should not be stored for more than 75 days. Crucially, our study demonstrates that the a* parameter (greenness, R = -0.556) correlates best with the chemical property the [(SSC) / (A)] ratio, which is a recognized measurement of the consumer acceptability of citrus fruit. This means that measuring a* is a non-destructive way of monitoring the taste characteristics of pomelos in storage. This property also correlated well with the average firmness of the fruit and with the flesh texture. Conclusion. This fundamental information on the pomelo fruit could prove useful in the physical handling and processing of the fruit by breeders and postharvest technologists as well as distributors, market agents, importers and exporters.Thailand / Citrus grandis / fruits / pomelos / storage / physicochemical properties / texture / rheological properties Évaluation des propriétés physico-chimiques et de texture de chadecs au cours de leur stockage.Résumé -Introduction. En raison des longueurs de transport et de stockage souvent constatées, il serait important de comprendre comment les propriétés des chadecs évoluent au fil du temps ; cette information serait utile pour évaluer combien de temps les échantillons peuvent être stockés tout en conservant une qualité gustative acceptable. Faute d'informations disponibles dans la litté-rature sur le stockage du chadec, nous avons étudié la variation des propriétés physico-chimiques et de la texture de ce fruit sur une période de stockage de 4 mois environ. Matériel et méthodes. Le changement des composantes de propriétés physiques, chimiques et de texture de chadecs commerciaux ont été évalués pendant 4 mois de stockage. Les corrélations entre ces diverses composantes ont également été évaluées. Résultats. Les paramètres de couleur (L*, a*, b*) ont varié de manière significative pendant le stockage, mais ils n'ont pas beaucoup changé au cours des 45 premiers jours d'entreposage. Le changement de la teneur en solides solubles (SSC), de l'acidit...

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Evaluation of physicochemical characteristics of pomegranate (Punica granatumL.) fruit during ripening

Cited by 99 publications

References 34 publications

Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Evaluation of Antioxidant Activity of Pomegranate Molasses by 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) Method

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

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