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

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מדריך מקוצר למשתמש מדריך מפורט למשתמש

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הספר "אוצר וולקני"

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פותח על ידי קלירמאש פתרונות בע"מ -

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

Year: 

2009

Source of publication :

Food Chemistry

Authors :

בר-יעקב, עירית

;

הולנד, דורון

.

Volume :

115

Co-Authors: 

Shwartz, E., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Glazer, I., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Bar-Ya'akov, I., Institute of Plant Sciences, Agricultural Research Organization, Newe Ya'ar Research Center, Ramat Yishay, 30095, Israel
Matityahu, I., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Bar-Ilan, I., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel, Tel-Hai Academic College, Upper Galilee, 10120, Israel
Holland, D., Institute of Plant Sciences, Agricultural Research Organization, Newe Ya'ar Research Center, Ramat Yishay, 30095, Israel
Amir, R., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel, Tel-Hai Academic College, Upper Galilee, 10120, Israel

From page: 

965

To page: 

973

(

Total pages: 

9

)

Link :

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

Abstract: 

Pomegranate juice is well known for its health beneficial compounds. This study was undertaken to investigate changes in the major chemical composition in arils and peels during fruit maturation in two Israeli commercial accessions, 'Wonderful' and 'Rosh-Hapered.' In both accessions, the levels of total phenolic, antioxidant activity and hydrolysable tannins were reduced in the peels during maturation, while the anthocyanin level increased. The results show that the sugar content in the aril juice increased in both accessions while the levels of acidity and of citric acid decreased. However, these two accessions differed in other parameters in the aril juice, i.e., while the antioxidant and total phenolic contents significantly decreased in 'Rosh-Hapered', these changes were not observed in 'Wonderful'. The anthocyanin level, however, increased in 'Wonderful' but did not change in 'Rosh-Hapered.' This knowledge could help establish the optimum harvest date ensuring the maximum nutritional properties of pomegranates. Crown Copyright © 2009.