Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions

Mery Dafny-Yalin, Ira Glazer, Igal Bar-Ilan, Zohar Kerem, Doron Holland, Rachel Amir*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

84 Scopus citations

Abstract

The current study describes differences in pomegranate fruit size and aril weight of 29 accessions grown in Israel. The contents of sugars and organic acids in their aril juices and peel homogenates, as well as color parameters, were determined. While the levels of total soluble solids (TSS) and soluble sugars in the aril juices differ only slightly, those of titratable acidity (TA) and citric acid changed significantly, suggesting that they are the main contributors to juice taste. In general, significant positive correlations were found between TA values and the red color parameters, and these two parameters, as well as TSS, appeared to be higher in the juices of accessions harvested late in the season. Peel homogenates exhibited lower levels of TSS, TA, soluble sugars and organic acids than aril juices. Some red color parameters, TA and citric acid were found to correlate significantly between the aril juices and peel homogenates.

Original languageAmerican English
Pages (from-to)4342-4352
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number7
DOIs
StatePublished - 14 Apr 2010

Keywords

  • Color
  • Fruit quality
  • Organic acids
  • Pomegranate
  • Punica granatum L.
  • Sugars

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