Version 1
: Received: 20 February 2023 / Approved: 21 February 2023 / Online: 21 February 2023 (02:08:54 CET)
How to cite:
Hafizov, G.; Hafizov, S. Physico-Chemical Study of Pomegranates of Different Degrees of Maturity. Preprints2023, 2023020347. https://doi.org/10.20944/preprints202302.0347.v1
Hafizov, G.; Hafizov, S. Physico-Chemical Study of Pomegranates of Different Degrees of Maturity. Preprints 2023, 2023020347. https://doi.org/10.20944/preprints202302.0347.v1
Hafizov, G.; Hafizov, S. Physico-Chemical Study of Pomegranates of Different Degrees of Maturity. Preprints2023, 2023020347. https://doi.org/10.20944/preprints202302.0347.v1
APA Style
Hafizov, G., & Hafizov, S. (2023). Physico-Chemical Study of Pomegranates of Different Degrees of Maturity. Preprints. https://doi.org/10.20944/preprints202302.0347.v1
Chicago/Turabian Style
Hafizov, G. and Samir Hafizov. 2023 "Physico-Chemical Study of Pomegranates of Different Degrees of Maturity" Preprints. https://doi.org/10.20944/preprints202302.0347.v1
Abstract
The results of physico-chemical studies of individual fruit parts, including crusts, partitions, juice and seeds themselves, extracted from immature (green), unripe and mature fruits of three harvest periods are presented: 20.VII, 01.IX and 15.X. The analyses were carried out in 2019-20 during the period of active growth and ripening of fruits in the varieties Spring, Iridanaly, Guleisha pink and wild pomegranate from the Geokchay region (Azerbaijan) using standard and generally accepted physico-chemical methods. The ripe fruit (130-288 g) consisted of 60-113% of the peel (peel together with partitions), 53-140% of the juice and 17-85% of the seeds themselves. The edible part of the ripened fruits (53.85-73.2 of the total weight of the fruit) consisted of 58.54-78.65% juice and 21.35 -41.46% seeds, fresh juice contained 15.7-17.7% solids, including 12.04-13.84% sugar, 0.17-0.30% protein, 0.15—0.23% pectin, 0.30-0.40% ash and 0.26-0.57% total polyphenols. The concentrations of solids, protein, ash and total polyphenols in the seeds themselves, remaining after the extraction of juice from the grains of ripe fruits, were 50.0-58.2, 4.13-5.75, 0.60-1.0 and 0.08-0.32%, respectively. There were fewer total polyphenols, flavonoids, chlorogenic acids, catechins and leucoanthocyanins in ripe fruits, and more ascorbic acid, anthocyanins and proanthocyanidins than in unripe ones. The period from the second half of July to the beginning of September is the time of a real “boom” of common polyphenols.
Keywords
Pomegranate; separation of varieties by taste; degree of maturity; fruit weight and ratio of its in-dividual parts; chemical composition; sugar; protein; ascorbic acid; common polyphenols; flavo-noids
Subject
Biology and Life Sciences, Biochemistry and Molecular Biology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
