Recent research has shown that pomegranate juice has many positive health benefits such as reducing blood pressure and low density lipoprotein (LDL) oxidation. These activities are attributed to the high levels of antioxidant activity and the high polyphenol content. Pomegranates are generally harvested when fully ripe but is this the optimum harvest time in terms of the concentrations of polyphenols and antioxidants that are important parameters for some of the new pomegranate juice products? Experiments were carried out in a commercial orchard at Condobolin, the north-west in New South Wales, Australia from November 2007 to April 2009 using already established pomegranate cultivar 'Wonderful'. Fruit development, juice content, phenolic content (gallic acid equivalents) and antioxidant capacity (Ferric Reducing Ability of Plasma: FRAP) was measured 8 times during fruit development from flowering to harvest at 23 weeks after flowering. Total phenolic content of juice from whole pomegranates peaked 10 weeks after fruit set at 6000 mg L -1, and by week 23 had declined by 90% to 588 mg L -1. Total antioxidants followed a similar pattern, peaking at 6 weeks after fruit set at 42 mmol Fe 2+ L -1 and declined by 57% to 18 mmol Fe 2+ L -1 by week 23. Fruit juice volume increased during fruit development from 21 ml fruit-1 six weeks after flowering to 274 ml fruit -1 at week 23. The yield of bioactives per fruit is a function of the increase in juice volume per fruit as fruit matures and is offset by the decline in the concentrations of phenolics and FRAP. The highest yield of phenolics occurs when fruit is harvested at 10 weeks after flowering 310 mg fruit -1, with a secondary peak of 224 mg fruit -1 20 weeks after flowering. The maximum yield of antioxidants (FRAP) 4.9 mmol Fe 2+ fruit -1 per occurs 23 weeks after flowering, and these results affect optimum harvest time depending on whether the target so to maximize yield of fruit, juice, antioxidant or phenolics. CT III International Symposium on Human Health Effects of Fruits and Vegetables - FAVHEALTH 2009, Avignon, France.
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机译：最近的研究表明，石榴汁具有许多积极的健康益处，例如降低血压和低密度脂蛋白（LDL）氧化。这些活性归因于高水平的抗氧化剂活性和高多酚含量。石榴通常是在完全成熟时收获的，但这是否是某些新型石榴汁产品重要参数的多酚和抗氧化剂浓度的最佳收获时间？从2007年11月至2009年4月，在澳大利亚新南威尔士州西北部Condobolin的一家商业果园中，使用已经建立的石榴品种“ Wonderful”进行了实验。从开花到开花后第23周，在果实发育过程中，对果实发育，果汁含量，酚含量（没食子酸当量）和抗氧化能力（血浆铁还原能力：FRAP）进行了8次测量。整个石榴汁中的总酚含量在水果定为6000 mg L -1后的10周达到峰值，而到第23周时下降了90％，降至588 mg L -1。总的抗氧化剂遵循相似的模式，在果实定为42 mmol Fe 2+ L -1后的第6周达到峰值，到第23周下降了57％，降至18 mmol Fe 2+ L -1。果实发育过程中的果汁量从21增加每毫升6毫升的水果1在开花后第6周到274毫升的水果-1在第23周时。每种水果的生物活性物质的产量是随着水果的成熟而增加的每种水果的汁液量的函数，并被酚类和FRAP。酚类化合物的最高产量出现在开花后310毫克果实-1的果实收获第10周时，而开花后20周的次高峰是224毫克果实-1的果实。抗氧化剂（FRAP）4.9 mmol Fe 2+水果-1的最大产量出现在开花后23周，这些结果会影响最佳收获时间，具体取决于目标是否使水果，果汁，抗氧化剂或酚类化合物的产量最大化。 CT III水果和蔬菜对人类健康的影响国际研讨会-FAVHEALTH 2009，法国阿维尼翁。
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