Comparative evaluation of physico-chemical properties of two varieties of pomogranate fruits-Ganesh and Arakta

Priyanka, P.; Sayed, Hesham M B; Joshi, A. A.; Jadhav, B. A.

doi:10.5897/ajfs2013.1037

Cited by 8 publications

(3 citation statements)

References 3 publications

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“…The edible portion was found to be more in Kandhari than in Bedana. The results of present study were in good accordance with results reported by Patil et al [9].…”

Section: Calculation;supporting

confidence: 93%

Physio Chemical Properties of Pomegranate Varitieas Collected from Peshawar Local Market

Rahim¹

2018

ARTOAJ

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The present study was conducted at the Agricultural chemistry Lab in the University of Agriculture Peshawar, Pakistan to evaluate the physico-chemical properties of two pomegranate verities: Bedana and kandahari. The colour, average weight, edible index and waste index of Bedana observed yellowish, 200.00g, 31.45% and 65.00% while of kandahari was dark red, 250.00g, 35.55% and 60.55% respectively. The average total soluble solid (TSS), reducing sugar, acidity, PH, moisture and ash of Bedana showed 150Brix, 7.00%, 15.68, 2.87, 78.63% and 0.4% while of Kandahari 170Brix, 8.20%, 11.76, 2.22, 80.26% and 0.6% respectively. The proximate composition of Na and K were found 100mg/g and 80mg/g of Bedana while 150mg/g and 220mg/g of Kandahari. Among different parameters of Bedana and Kandahari, the dark red colour of Kandahari were eyes appealing to consumers, compared to Bedana Varity. With the various nutritional benefits, the fruits could be recommended for commercial exploitation and preparation of different value added products.

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“…The edible portion was found to be more in Kandhari than in Bedana. The results of present study were in good accordance with results reported by Patil et al [9].…”

Section: Calculation;supporting

confidence: 93%

Physio Chemical Properties of Pomegranate Varitieas Collected from Peshawar Local Market

Rahim¹

2018

ARTOAJ

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“…The data on fruit quality parameters (Table 5) showed that the highest total soluble solids content was found in cultivars Super Bhagwa and Ganesh (14.3 0 Brix), followed by Jalore Seedless (13.2 0 Brix), Ruby (12.7 0 Brix), Bhagwa (12.4 0 Brix) and Mridula (12.4 0 Brix), while lowest in Arkata (11.6 0 Brix). The studies are in confirmation with the early works made by Kumar et al (2020) who had revealed that the Ganesh had maximum total soluble solids (14.71 0 Brix) whereas, Patil et al (2013) also found similar results and stated that the total soluble solids of Ganesh was higher than that of Arkata. The variations in total soluble solids content might be due to the occurrence of rainfall during fruit maturity which might have increased the moisture content of the fruit and dilution of carbohydrates.…”

Section: Quality Characteristics Of Fruitssupporting

confidence: 87%

Performance of pomegranate cultivars under semi-arid climatic conditions

Pal,

Vishwakarma,

Misra

et al. 2023

ijmfmap

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The results showed that Jalore Seedless had the tallest plant, G-137 had the widest canopy (east-west) and Ruby had the widest canopy (north-south). The flowering period varied from last week of February to 3 rd week of April among different cultivars. The fruit maturity period ranged from 145 days to 170 days. Bhagwa had the highest percentage of hermaphrodite flowers and Jalore Seedless and Ganesh had the highest percentage of male flowers.

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“…Results were not in accordance for the proximate constituents like acidity, pH and sugar profile with the previous studies where comparison between fresh, pasteurized and reconstituted pomegranate juices, pasteurization and concentration did not show much effect (Allam, 2016). Observed values for Total sugars, pH and Carbohydrates are consistent with studies on same variety reported by Ghadge and Jadhav (2015) and Priyanka et al, (2013) accordingly. Potassium was the main mineral present in the range of 2290 mg/l (NFC) to 2550 mg/l (RFC) which is in correlation with the studies done by Fischer-Zorn and Ara (2007).…”

Section: Physicochemical Parameterscontrasting

confidence: 54%

Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

Brunda

Kavyashree

Shetty

et al. 2021

Food sci. technol. int.

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Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

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Comparative evaluation of physico-chemical properties of two varieties of pomogranate fruits-Ganesh and Arakta

Cited by 8 publications

References 3 publications

Physio Chemical Properties of Pomegranate Varitieas Collected from Peshawar Local Market

Physio Chemical Properties of Pomegranate Varitieas Collected from Peshawar Local Market

Performance of pomegranate cultivars under semi-arid climatic conditions

Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

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