Nutritional Status, Fruit Quality and Volatile Compounds in Eight Egyptian Pomegranate Cultivars
H. A. Hamouda
Fertilizer Technology Department, National Research Centre, Dokki, Cairo, Egypt.
G. E. Ibrahim
Chemistry of Flavour and Aroma Department. National Research Centre, Dokki, Cairo, Egypt.
Omaima M. Hafez *
Pomology Research Department, National Research Centre, Dokki, P.O. Box 12622, Cairo, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Fruits of 8 Egyptian pomegranate cultivars grown in Upper Egypt, namely Asuity, Asuity beshoka, Asuity morkub, Manfalouty, Nab El-Gamal, Melasy, Sukkary and Maghal were compared for their nutritional status, fruit quality and volatile compounds. Obtained results showed that Asuity cv. had pronounced concentrations of P, Ca, Fe and Mn in peels. Besides its significant progress concentrations of Fe and Mn in leaves as well as recorded the highest significant concentration of K in grains than other cultivars. Meanwhile, Manfalouty cv. had significant progress concentrations of P and K in leaves. Moreover Maghal cv. superiority concentrations of N, K and Mn in peel as well as Ca concentration in grain than other cultivars. Concerning fruit quality, the total soluble solids values varied from 14.6 to 16.3%, pH from 2.8 to 4.0, total acidity from 0.8 to 4.0% and total anthocyanins contents from 4.7 to 42.3 mg/100 ml. The highest value of total anthocyanin contents was recorded in Asuity beshoka while the minimum values in Sukkary cultivar. In pomegranate juice, 14 volatile compounds were fractioned and identified, including 6 monoterpene; 3 monoterpenoids, 3 aldehydes, 1 esters and 1 alcohols. Also, Hexanal, α-pinene, β-pinene, γ-Terpinene and limonene were recorded as important odour contributors found in the headspace gas of pomegranate juice.
In conclusion, local pomegranate fruits grown in Upper Egypt are rich in its nutrient contents for both arils and peel besides important amounts of juice, sugars, total soluble solids, vitamin C and antioxidants as well as higher concentrations of volatile compounds in their headspace.
Keywords: Pomegranate cultivars, Upper Egypt, nutrition status, fruit quality, volatile compounds