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Schwartz, E., Tzulker, R., Glazer, I., Bar-Ya’akov, I., Weisman, Z., Tripler, E., Bar-Ilan, I., Fromm, H., Borochov-Neori, H., Holland, D. and Amir, R. (2009) Environmental Conditions Affect the Color, Taste, and Antioxidant Capacity of 11 Pomegranate Accessions’ Fruits. Journal of Agricultural and Food Chemistry, 57, 9197-9209.
https://doi.org/10.1021/jf901466c

has been cited by the following article:

• TITLE: Pomological, Organoleptic and Biochemical Characterizations of Tunisian Pomegranate Fruits Punica granatum L.

  AUTHORS: Manel Mekni, Wafa Kharroubi, Imed Cheraief, Mohamed Hammami

  KEYWORDS: Pomegranate, Seeds, Peel, Organic Acids, Sugars, Acidity Index

  JOURNAL NAME: American Journal of Plant Sciences, Vol.10 No.7, July 29, 2019

  ABSTRACT: Pomological characterization and biochemical study were conducted on five pomegranate fruits cultivars. Results show statistically significant difference between varieties. Indeed, pomegranate seeds play a key role in determining the pomological quality of the fruit. Interestingly, Kalai ranks first with 256.06 g of the mass of fresh seeds which has 73% of the Total fresh weight (TFW). Besides, the mass of fresh seeds and TFW showed a significant negative correlation with the percentage of fresh peel (r = -0.987 and r = -0.930, respectively, p ). Parallelly, two major sugars were detected in seeds: glucose, fructose followed by arabinose. Meanwhile, malic and citric acids are both main organic acids accumulated in pomegranate seeds. By determining the acidity index “AI”, citric acid was found to be the most predominant organic acid in sour pomegranate varieties like Kalai and Garsi. Though, Tounsi and Zahri variety are the sweetest, thus, having least amounts of citric acid and highest AI levels.