Journal of Food, Agriculture and Environment

Physical and chemical characteristics of four native pomegranate cultivars in Mazandaran province of Iran

Author(s):

Hossein Sadeghi

Recieved Date: 2009-09-02, Accepted Date: 2010-04-02

Abstract:

This study evaluated the physical and chemical characteristics of four pomegranate cultivars (‘Red Sweet-e-Behshahr’ (RSB), ‘Sour Pomegranate of Behshahr’ (SPB), ‘Yellow Sweet-e-Behshahr’ (YSB) and ‘Sour Pomegranate-e-Fereidoonkenar’ (SPF)), being all indigenous to Mazandaran province in north of Iran, where the species shows high variability. Some chemical characteristics of the juice, including total soluble solids, pH and seed oil content were assessed. Physical characteristics included, fruit fresh weight, peel percent, percentage of aril, and percentage of fruit juice and seed weight. Results showed that ‘YSB’ had the highest pH, along with the lowest total soluble solids (TSS) and seed oil percentage. Regarding the percentage of fruit peel and the percentage of aril juice, ‘RSB’ showed the highest amounts. The highest percentage of aril juice and the lowest percentage of fruit juice were recorded for ‘SPF’ among the evaluated cultivars. Sour pomegranates were found to have higher TSS and seed oil content with respect to sour taste. Seed oil content is of significant importance to evaluate for oil extraction industries.

Keywords:

Sour pomegranate, pomegranate oil, juice, total soluble solids

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Agriculture
Pages: 570-572

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