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首页> 外文期刊>African Journal of Biotechnology >Seasonal variation in chemical composition, aroma volatiles and antioxidant capacity of pomegranate during fruit development
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Seasonal variation in chemical composition, aroma volatiles and antioxidant capacity of pomegranate during fruit development

机译：果实发育过程中石榴化学成分，香气挥发物和抗氧化能力的季节性变化

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摘要

This study was conducted to investigate compositional changes and antioxidant capacities of pomegranate fruit (‘Bhagwa’ and ‘Ruby’) at five distinct stages of maturity over two growing seasons. Total soluble solids (TSS), pH, titratable acidity (TA), phenolic concentrations, antioxidant capacity and aroma volatile constituents were investigated. Principal component analysis (PCA) and Pearson correlation were used to visualize the changes in major chemical indices and the relationship among them. Results show that major compositional changes in fruit are developmentally regulated. Significant increases in total soluble solids (TSS), coupled with significant decline in titratable acidity (TA) and total phenolics (TP) occurred with advancing maturity. Fruit at advanced maturity stages were characterized by intense pigmentation of peel and aril, which coincided with maximum accumulation of anthocyanins. TSS and TA showed strong relationships with most of the chemical indices, each showing significantly (p < 0.05) strong correlations with phenolic components as well as with the antioxidant capacity (FRAP and DPPH) measured. There were no significant (p < 0.05) seasonal effects on juice absorbance (colouration) and TA for ‘Bhagwa’ as well as juice absorbance, TSS, TSS/TA and BrimA for ‘Ruby’. In combination, the identified maturity indices (absorbance, TSS, TSS:TA and BrimA level) would account for the evolution of juice colour, flavour and taste. The identified maturity indices for each cultivar could aid the search for reliable maturity markers to determine fruit readiness for harvest.
机译：进行这项研究的目的是研究两个生长季节中五个不同成熟阶段的石榴果实（“ Bhagwa”和“ Ruby”）的成分变化和抗氧化能力。研究了总可溶性固形物（TSS），pH，可滴定酸度（TA），酚浓度，抗氧化能力和香气挥发性成分。主成分分析（PCA）和Pearson相关性用于直观显示主要化学指标的变化及其之间的关系。结果表明，水果的主要成分变化受到发育调控。随着可溶性的提高，总可溶性固形物（TSS）显着增加，可滴定酸度（TA）和总酚类（TP）显着下降。成熟期的水果的特征是果皮和假种皮的色素沉着强烈，这与花青素的最大积累相吻合。 TSS和TA与大多数化学指标之间显示出很强的相关性，每个指标与酚类成分以及测得的抗氧化能力（FRAP和DPPH）都具有显着（p <0.05）强烈的相关性。 “ Bhagwa”对果汁吸收率（着色）和TA的季节性影响没有显着（p <0.05）影响，“ Ruby”对果汁吸收率，TSS，TSS / TA和BrimA的吸收率没有显着影响。综合起来，确定的成熟度指标（吸光度，TSS，TSS：TA和BrimA水平）将说明果汁颜色，风味和口味的演变。为每个品种确定的成熟度指标可以帮助寻找可靠的成熟度标记，从而确定收获的水果准备情况。

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