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        Aril Paleness, New Physiological Disorder in Pomegranate Fruit (Punica granatum) : Physical and Chemical Changes during Exposure of Fruit Disorder

        Saeed Mahmoodi Tabar,Ali Tehranifar,Gholam Hossein Davarynejad,Seyed Hossein Nemati,Hamid Reza Zabihi 한국원예학회 2009 Horticulture, Environment, and Biotechnology Vol.50 No.4

        Aril paleness disorder causes the quality depletion of pomegranate fruits. The objective of our work was to determine circumstance of physicochemical changes during the exposure of aril paleness disorder. Disordered fruits were monitored in the 131st days of fruit set. Disordered fruits showed a significant (P ≤ 0.05) difference from intact fruits in fruit density, juice percentage, phenolic compounds, polymeric anthocyanins, titratable acidity, and total soluble solids in the 131st days of fruit set. The fruit density, juice percent, ascorbic acid, phenolic compounds, and titratable acidity decreased 2.91, 13.52, 27.46, 21.48, and 4.22%, respectively, faster than those in intact fruits. Peel percent, dry matter of juice, acidity, total soluble solids and total sugars increased 2.59, 8.13, 3.67, 5.7, and 4.85%, respectively, faster than those in intact fruits. Monomeric anthocyanins increased (200 ㎎/100 g) up to the 159th days of fruit set in intact fruits, followed by decreased 16% up to the 173rd days of fruit set. Disordered fruits showed 70% depletion in monomeric anthocyanins up to the 173rd days of fruit set. Polymeric anthocyanins increased 14.3 and 59.3% in intact fruits and disordered fruits, 14.3 and 59.3%, respectively. Both intact and disordered fruits showed 21.9 and 23.162% increase in protein up to the 159th days of fruit set, followed by a steady state in their rate of accumulation. Physical and chemical properties in both fruits showed no significant changes during the late harvest date (the 166th and 173rd days of fruit set). Exceptions to this general pattern were total soluble solids and dry matter of disordered fruit juice in which increased significantly.

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