Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation

Abstract

Abstract Physicochemical studies of pomegranate fruits (Punica granatum) variety Taifi, including total seed juice extracted from unripe, half-ripe and full-ripe stages are reported. Edible portion of pomegranate (57.51% of total fruit wt.) comprised 63.58% of juice and 36.21% of seeds. Fresh juice contained 84.57% moisture, 14.1% sugar, 1.05% protein and 0.33% ash. Total protein, ascorbic acid, fat and phenolic compounds in seeds were 4.06, 0.23, 0.15, 2.92%, respectively. The pH of the fruit increased with the advance in maturity, whereas ripe fruits were significantly less acidic than green unripe and half-ripe fruits. Ripe fruits had a higher percentage of glucose (53.5%) than fructose (46.6%). Polyphenols were lower in full-ripe fruits than unripe. The amounts of K, Na, Mg and Ca were highest among other minerals in the fruit. Cu, Zn and Ca contents were higher in seeds, whereas K, Na and Fe were higher in juices.