Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit as five maturity stages

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dc.contributor.authorFawole, Olaniyi A.en_ZA
dc.contributor.authorOpara, Umezuruike Linusen_ZA
dc.date.accessioned2014-07-07T12:27:18Z
dc.date.available2014-07-07T12:27:18Z
dc.date.issued2013
dc.descriptionCITATION: Fawole, O. A. & Opara, U. L. 2013. Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit as five maturity stages. Scientia Horticulturae, 150,:37-46, doi:10.1016/j.scienta.2012.10.026.
dc.descriptionThe original publication is available at https://www.sciencedirect.com
dc.description.abstractThis study was conducted to investigate the physical and compositional changes as well as antioxidant properties of pomegranate fruit (cv. Ruby) at five distinct maturity stages between 54 and 139 days after full bloom (DAFB). Physico-chemical properties such as fruit mass, size, juiciness, colour, total soluble solids (TSS), pH, titratable acidity (TA), individual organic acids and sugars, and phenolic composition were investigated. Mineral element concentrations were determined using inductively coupled plasma optical emission spectrometry (ICP-OES) while total antioxidant capacity was measured by DPPH scavenging activity (DPPH) and ferric ion reducing power (FRAP). Results showed that major compositional changes in fruit are developmentally regulated. Significant increases in total soluble solids (TSS), sugars (glucose and fructose) and anthocyanins composition, coupled with significant decline in titratable acidity (TA), organic acids and total phenolics occurred with advancing maturity. Principal component analysis (PCA) showed that fruit at advanced maturity stages (132 and 139 DAFB) were characterized by intense peel and aril pigmentation and better juice quality. PCA results also showed that peel and aril colour attributes and indices of sugar/acid ratio (TSS/TA and BrimA index) could be useful measures of fruit maturity and ripeness for ‘Ruby’ pomegranate cultivar, and therefore might be suitable for the development of reliable fruit maturity index to assess fruit optimal maturity.
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S0304423812005122
dc.description.versionPublisher's version
dc.format.extent10 pages
dc.identifier.citationFawole, O. A. & Opara, U. L. 2013. Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit as five maturity stages. Scientia Horticulturae, 150,:37-46, doi:10.1016/j.scienta.2012.10.026.
dc.identifier.issn1879-1018 (online)
dc.identifier.urihttp://hdl.handle.net/10019.1/93732
dc.language.isoen
dc.publisherElsevier
dc.rights.holderAuthors retain copyright
dc.subject.otherPomegranate fruiten_ZA
dc.titleChanges in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit as five maturity stagesen_ZA
dc.typeArticle
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