Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions

Shwartz, Elinor; Glazer, Ira; Bar-Ya’akov, Irit; Matityahu, Ifat; Bar-Ilan, Igal; Holland, Doron; Amir, Rachel

doi:10.1016/j.foodchem.2009.01.036

Cited by 152 publications

(143 citation statements)

References 29 publications

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“…Sugar concentrations of Ruby pomegranate cultivar increased considerably during fruit maturation (Fawole and Opera, 2013a). Similar results were found by Shwartz et al (2009) and Kulkarni and Aradhya (2005).…”

Section: Discussionsupporting

confidence: 90%

“…This result became on line with that reported by Al-Maiman and Ahmed (2002) on Taifi pomegranate cultivar that the total and reducing sugars reached maximum level when the fruit attained ripeness and that ripe fruit had more reducing sugars than unripe one. Shwartz et al (2009) studied the chemical changes of Wonderful and Rosh-Hapered cultivars and found that the sugar content in the juice increased in both cultivars. Sugar concentrations of Ruby pomegranate cultivar increased considerably during fruit maturation (Fawole and Opera, 2013a).…”

Section: Discussionmentioning

confidence: 99%

“…Mirdehghan and Rahemi (2007) on MalasYazdi pomegranate cultivar found that the amount of total phenolics increased at the early stage of growth but thereafter decreased during maturation. Shwartz et al (2009) studied the changes in antioxidants of wonderful and Rosh-Hapered pomegranate cultivars. They found that the levels of total phenolics and hydrolysable tannins in the peel were reduced while the anthocyanin level increased.…”

Section: Discussionmentioning

confidence: 99%

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Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

2016

AJAS

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Abstract:The experiment included three Egyptian pomegranate cultivars namely as Manfalouty, Hejazy and Nab-El-Gamal. The study aimed to assess some physical and chemical characteristics in the fruits and estimate their content of some antioxidants at different stages of development.The study revealed that there were significant differences between the studied cultivars in most traits. The average weight and fruit dimension (length and diameter) significantly increased and reached their maximum values at 165 days after full bloom (maturity stage). Total soluble solids (TSS) and sugars increased while the acidity gradually decreased until they reached the optimum level in maturity. Vitamin C concentration increased progressively until the fruits reached their maturity. The total phenolics content (T.P.C) measured in the fruit peel and arils started high, and then there was a gradual decline until they minimized at fruit maturity. Total anthocyanin content of pomegranate arils and peel began low for the three cultivars and gradually increased till the end of fruit development. Hydrolysable tannin content (as mg tannic acid/ gm of dry weight basis) in peel and lit. of juice began high and rapidly decreased reaching its lowest level at fruit maturity. The differences were significant between the studied cultivars in both seasons for most abovementioned attributes.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

2016

AJAS

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“…Overall, 11.32 times increase in Vitamin C content of aril juice was noted during fruit development. A similar trend in increase in Vitamin C content was reported by Shwartz et al (2009) in pomegranate cv. Wonderful.…”

supporting

confidence: 87%

“…A higher rate of depletion in total phenolics was recorded between 60 DAFB (1681.96 mg GAE/L) and 70 DAFB (1292.48 mg GAE/L) whereas minimum recorded between 100 DAFB (852.74 mg GAE/L) to 110 DAFB (815.05 mg GAE/L). The loss of astringency is one of the desirable changes that occur during maturation and ripening of pomegranate and is primarily due to decrease in phenolic compounds during fruit maturation (Kulkarni and Aradhya, 2005;Shwartz et al 2009;Labbe et al, 2010). Reduction in TP content in the present study is similar the finding of Weerakkody et al (2010), where reduced total phenolics was recorded in Wonderful pomegranate cultivar during the early season.…”

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confidence: 99%

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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Anthocyanins from Pomegranate (Punica granatum L.) and Their Role in Antioxidant Capacities in Vitro

Zhao

Yuan

2021

Chemistry & Biodiversity

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As phytochemicals, anthocyanins are not only responsible for the diverse colors in nature, but are associated with broad‐spectrum health‐promoting effects for human beings. Pomegranate is abundant in anthocyanins which possess high antioxidant capacities. However, the pomegranate anthocyanins profile and their contributions to antioxidant capacities are not fully depicted. The purpose of this article is to review anthocyanins from pomegranate as important antioxidants. Total anthocyanin content (TAC) and six major components vary greatly with intrinsic and extrinsic factors. In pomegranate, anthocyanins mainly acted as primary antioxidants, while their action as secondary antioxidants were not conclusive. The antioxidant potentials of anthocyanins were significantly affected by factors especially chemical structure and detection assays in vitro. The current knowledge may provide insights into potential applications for pomegranate anthocyanins based on their antioxidant activities.

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Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions

Cited by 152 publications

References 29 publications

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

Developmental dynamics in chemical composition during fruit ripening of pomegranate

Anthocyanins from Pomegranate (Punica granatum L.) and Their Role in Antioxidant Capacities in Vitro

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