אסיף מאגר המחקר החקלאי

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

Year:

2010

Source of publication :

Authors :

Volume :

58

Co-Authors:

Dafny-Yalin, M., Migal Galilee Technology Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Glazer, I., Migal Galilee Technology Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Bar-Ilan, I., Migal Galilee Technology Center, P.O. Box 831, Kiryat Shmona, 11016, Israel, Tel-Hai Academic College, Upper Galilee, 10120, Israel
Kerem, Z., Otto Warburg Minerva Center for Agricultural Biotechnology, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 76100, Israel
Holland, D., Institute of Plant Sciences, Agricultural Research Organization, Newe Yaar Research Center, Ramat Yishay 30095, Israel
Amir, R., Migal Galilee Technology Center, P.O. Box 831, Kiryat Shmona, 11016, Israel, Tel-Hai Academic College, Upper Galilee, 10120, Israel

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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. © 2010 American Chemical Society.

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