Hossein Meighani; Mahmood Ghasemnezhad; Davood Bakhshi
Abstract
The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad ...
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The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad Ali (AMA) for several developmental and ripening stages during 45–180 days after fruit set (DAFS). The results showed that the total soluble solids (TSS), individual and total anthocyanin concentrations, and color parameters including chroma and a* values significantly increased, in contrast, the total phenolic concentration and color parameters (L* and hue angle) gradually decreased during developmental stages. Six anthocyanin pigments were found responsible for the red color of pomegranate juice. The quantity and the quality of the anthocyanin pigments were different among the cultivars and the various developmental stages. The predominant anthocyanin pigment at all developmental stages in all cultivars was cyanidin 3,5-diglucosides. The maximum total phenolic concentration was recorded at 45 DAFS for all cultivars. The highest antioxidant activity was recorded at 45 DAFS, and gradually decreased until 135 DAFS. Similar decrease was observed in total phenolic and flavonoid concentrations. Notably, increasing of antioxidant activity at the late-developmental stage was due to induction of the flavonoids and anthocyanins accumulation.
Hossein Meighani; Mahmood Ghasemnezhad; Davood Bakshi
Abstract
Aril browning threatens production, consumption, and exports of pomegranates, because affected fruit cannot be externally distinguished from healthy fruit. This study compared the mineral, biochemical composition, and related enzyme activities in affected brown arils with healthy ones in ‘Malase ...
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Aril browning threatens production, consumption, and exports of pomegranates, because affected fruit cannot be externally distinguished from healthy fruit. This study compared the mineral, biochemical composition, and related enzyme activities in affected brown arils with healthy ones in ‘Malase Saveh’ pomegranates. The results indicated that concentrations of Cu in the aril and K, Mg, and Mn in the peel were higher in the healthy fruit than in the affected fruit. The total soluble solids, titratable acidity, total phenolics, total flavonoids, total anthocyanins, antioxidant activity, and color parameters (L*, a*, b*, hue, and chroma) decreased in the browned arils of pomegranates, whereas fruit respiration rate and acidity, peroxidase (POD), and polyphenol oxidase (PPO) enzyme activity were higher in the browned arils. No difference was found for phenylalanine ammonia lyase (PAL) activity. There were positive correlations between total anthocyanins and both color values and total phenols, and a negative correlation between PPO and POD activities was observed. Overall, the nutritional and functional value of the affected fruit is anticipated to be far less than that of the healthy fruit.