Physical and chemical characteristics of pomegranates

Auteur(s) :
Drogoudi PD., Tsipouridis C., Michailidis Z.
Date :
Août, 2005
Source(s) :
HORTSCIENCE. #40:5 p1200-1203
Adresse :
Addresses: Drogoudi PD (reprint author), Natl Agr Res Fdn, Pomol Inst, POB 122,RR Naoussas 36, Naousa 59200 Greece Natl Agr Res Fdn, Pomol Inst, Naousa 59200 Greece Technol Educ Inst Thessaloniki, Thessaloniki 54101 Greece E-mail Addresses: pdrogoudi@alfanelt.gr

Sommaire de l'article

Twenty pomegranate (Punica granatum L.) accessions were collected from different regions in northern Greece and evaluated under uniform conditions for leaf dimensions, frost resistance, and fruit physical and chemical characteristics, such as the juice antioxidant activity [ascorbate equivalent antioxidant activity (AEAC)], using the radical DPPH, ascorbic acid, total phenolic and total anthocyanin contents. Considerable variation in the characteristics studied was found and valuable pomological traits were exhibited. Cluster analysis produced cases of homonymy between some accessions. Principal component analyses showed that the component explaining the greatest variability positively correlated with percent juice, fruit chroma, AEAC, total anthocyanins, and soluble solids content (SSC), but negatively correlated with fruit fresh weight (FW), fruit and seed hue angle (less red color), total acidity, and leaf dimensions. Fruit size was positively correlated with acidity, while acidity was negatively correlated with SSC. Skin thickness and FW were correlated with fruit hue angle and chroma, suggesting that red color may better develop in thick-skinned and/or small-sized pomegranates. Total anthocyanin content was negatively correlated with FW and fruit hue angle. AEAC was positively correlated with total anthocyanin and ascorbic acid contents, the latter one constituted a 15% contribution to AEAC. The associations found among physical and chemical traits suggest that consumers interested in a healthier produce should be directed to small and red pomegranates.

Source : Pubmed
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