Effects of different maturity stages and growing locations on changes in chemical, biochemical and aroma volatile composition of ‘Wonderful’ pomegranate juice

• Published in: Journal of the science of food and agriculture 2016-02, Vol.96 (3), p.1002-1009
• Main Authors: Mphahlele, Rebogile R, Caleb, Oluwafemi J, Fawole, Olaniyi A, Opara, Umezuruike Linus
• Format: Article
• Language: English
• Subjects: Agriculture - methods; altitude; Aroma; Biochemistry; Chromatography; Citric acid; Climate; farms; Food science; fructose; Fruit and Vegetable Juices - analysis; Fruit juices; fruit maturity; fruit quality; Fruits; gas chromatography; glucose; Humans; Juices; Mass spectrometry; maturity; odors; organic acids; Pomegranates; Punica granatum; Punicaceae - growth & development; Smell; solid phase microextraction; South Africa; sugars; titratable acidity; total soluble solids; Volatile compounds; Volatile Organic Compounds - analysis
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.7186

BACKGROUND: This study investigated the changes in chemical attributes of pomegranate fruit such as total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio, pH, individual compounds (organic acids and sugars) and volatile composition as affected by fruit maturity status and growing location (Kakamas, Koedoeshoek and Worcester in South Africa). Headspace solid phase microextraction coupled with gas chromatography/mass spectrometry was used for volatile analysis. RESULTS: A significant increase in TSS from 14.7 ± 0.6 to 17.5 ± 0.6 °Brix was observed with advancement in fruit maturity, while TA decreased from 2.1 ± 0.7 to 1.1 ± 0.3 g citric acid per 100 mL across all agro‐climatic locations investigated. Fruit TSS/TA ratio and pH increased from 7.8 ± 2.6 to 16.6 ± 2.8 and from 3.3 ± 0.1 to 3.6 ± 0.2 respectively during fruit maturation across all agro‐climatic locations. Fructose and glucose concentrations increased continually with fruit maturity from 69.4 ± 4.9 to 91.1 ± 4.9 g kg⁻¹ and from 57.1 ± 4.7 to 84.3 ± 5.2 g kg⁻¹ respectively. A total of 13 volatile compounds were detected and identified, belonging to five chemical classes. The most abundant volatile in unripe and mid‐ripe fruit was 1‐hexanol, while 3‐hexen‐1‐ol was highest at commercial maturity. CONCLUSION: Knowledge on the impact of fruit maturity and agro‐climatic locations (with different altitudes) on biochemical and aroma volatile attributes of pomegranate fruit provides a useful guide for selecting farm location towards improving fruit quality and the maturity stage best for juice processing. © 2015 Society of Chemical Industry