Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit

Borochov‐Neori, Hamutal; Judeinstein, Sylvie; Tripler, Effi; Harari, Moti; Greenberg, Amnon; Shomer, Ilan; Holland, Doron

doi:10.1016/j.jfca.2008.10.011

Cited by 150 publications

(117 citation statements)

References 35 publications

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“…Decrease in the The augment in SSC in pomegranate could be explained by the augmentation of hexose sugars (Shulman et al, 1984). Similar trend in SSC during fruit development was also recorded earlier workers (Borochov-Neori et al, 2009 andZarei et al, 2011) in pomegranate. A gradual decrease in TA, concomitant with increased in the SSC and total sugars content is an inherent process during ripening of pomegranate to impart the characteristic flavour (Kulkarni and Aradhya, 2005).…”

Section: Resultssupporting

confidence: 76%

“…Decrease in juice TA may have resulted into increment in juice pH throughout the fruit growth and hence, both the parameters were inversely correlated. This is in agreement with the result of Borochov-Neori et al (2009);Zarei et al (2011). However, the juice pH of 'Bhagwa' cultivar of pomegranate decreased from early immature to early half-ripe stage, but further changes were in significant until the full ripe stage (Fawole and Opara, 2013c).…”

Section: A Kumar and Ps Gillsupporting

confidence: 91%

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Developmental dynamics in chemical composition during fruit ripening of pomegranate

Kumar¹,

Gill²

2017

JEB

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Aim: Methodology:Results: Interpretation:The present study was undertaken to investigate the influence of pomegranate fruit developmental and maturity stages on the major chemical composition of pomegranate juice to identify the appropriate time of maturity of pomegranate cv. "Mridula".Fresh fruits of eight-year-old plants of pomegranate cv. 'Mridula' were picked manually in the morning at different developments stages, viz., 30 to 150 DAFB at ten day interval. Harvested fruits were analysed for physico-chemical analysis.Pomegranate arils juice showed a significant (p<0.05) increase in sugars and soluble solids content during fruit development. However, titratable acidity and total phenolics of aril juice decreased with advancement of fruit maturity. There was 11.32 times increase in Vitamin C content of juice during fruit development, whereas about 2.38 fold decrease in juice acidity was recorded. The reducing sugars content in aril juice was about 76.35 % -81.93 % of total sugars. There was overall depletion of total phenolics content during course of fruit development. The results revealed that soluble solids content, SSC/TA ratio, juice pH, reducing sugars, non-reducing sugars, total sugars and Vitamin C of juice was abundant between 140-150 days after full bloom (DAFB). Whereas, TA and TP declined and reached minimum between 140-150 DAFB. SSC/TA ratio showed positive correlation with pH, sugars and Vitamin C, but negatively correlated with TA and TP. The principal components analysis showed that full ripened fruit at 140-150 DAFB recorded higher positive score along component 1 and indicate optimum time of fruit harvest.In recent years, the search for a easy, reliable and simple determination of maturation has employed the a t t e n t i o n o f c o u n t l e s s pomegranate growers in d i f f e r e n t p o m e g r a n a t e production regions. The change in the chemical profile of pomegranate from 30 DAFB to 150 DAFB of arils juice clearly e x p l a i n e d t h e i r g r o w t h , development and maturity stages. This information would help pomegranate growers to access the maturity of 'Mridula' cultivars of pomegranate.

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Section: Resultssupporting

confidence: 76%

Section: A Kumar and Ps Gillsupporting

confidence: 91%

Developmental dynamics in chemical composition during fruit ripening of pomegranate

Kumar¹,

Gill²

2017

JEB

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“…Aktywność przeciwutleniająca owoców granatu i składników w nich zawartych była przedmiotem wielu badań (Borochov-Neori i in., 2009;Gil i in., 2000;Mertens-Talcott i in., 2006;Sadeghi i in., 2009;Singh i in., 2002;Sudheesh i Vijayalakshmi, 2005;Tzulker i in., 2007). Na właściwości przeciwutleniające granatu wpływa wiele czynników, głównie są to: odmiana i stopień dojrzałości owoców, warunki klimatyczne uprawy oraz część anatomiczna owocu, która została poddana analizie.…”

Section: Właściwości Przeciwutleniająceunclassified

Pomegranate – a tropical fruit rich in bioactive compounds with health-promoting properties

Kulczyński

Gramza‐Michałowska

2015

Nauka Przyr. Technol.

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Streszczenie. Granat (Punica granatum) jest jednym z najstarszych, dobrze poznanych owoców, który od tysięcy lat był stosowany w wielu kulturach i symbolizował różne aspekty życia, głów-nie: płodność, obfitość i długowieczność. Liczne właściwości prozdrowotne owoców granatu, takie jak: regulowanie gospodarki węglowodanowej i lipidowej, działanie antybakteryjne i przeciwnowotworowe przypisuje się obecności związków o bardzo dużym potencjale przeciwutleniającym, w tym związkom fenolowym: taninom i antocyjanom. Owoce granatu są wykorzystywane w przemyśle spożywczym do produkcji wina, soków, dżemów i galaretek.

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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 (Badenes et al, 1998;Dumas et al, 2003;Toor et al, 2006;Raffo et al, 2006, Borochov-Neori et al, 2009Zarei et al, 2011). Tables 1 & 2 Table 1.…”

Section: Chemical Composition Of Pomegranatesmentioning

confidence: 99%

The Therapeutic Potential of Pomegranate and Its Products for Prevention of Cancer

Akpinar‐Bayizit¹,

Özcan²,

Yilmaz‐Ersan³

2012

Cancer Prevention - From Mechanisms to Translational Benefits

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Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit

Cited by 150 publications

References 35 publications

Developmental dynamics in chemical composition during fruit ripening of pomegranate

Developmental dynamics in chemical composition during fruit ripening of pomegranate

Pomegranate – a tropical fruit rich in bioactive compounds with health-promoting properties

The Therapeutic Potential of Pomegranate and Its Products for Prevention of Cancer

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Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit

Cited by 150 publications

References 35 publications

Developmental dynamics in chemical composition during fruit ripening of pomegranate

Developmental dynamics in chemical composition during fruit ripening of pomegranate

Pomegranate &#8211; a tropical fruit rich in bioactive compounds with health-promoting properties

The Therapeutic Potential of Pomegranate and Its Products for Prevention of Cancer

Contact Info

Product

Resources

About

Pomegranate – a tropical fruit rich in bioactive compounds with health-promoting properties