TUDIES ON ANTHOCYANIN FORMATION DURING FRUIT DEVELOPMENT OF SOME POMEGRANATE CULTIVARS
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Date
1995
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Mahatma Phule Krishi Vidyapeeth, Rahuri.
Abstract
The present investigation entitled "Studies on
anthocyanin fomation during fruit development of some
pomegranate cultivars," was conducted in the Departnent of
Biochenistry during 1992-93 at Hahatna Phule Krishi Vidyapeeth,
Rahuri. The changes in anthocyanins, sugars, total phenols,
T.S.S., acidity, T.S.S.:acidity ratio and ascorbic acid inthe
fruit arils of Ganesh, G-137, Muscat, P-23 and P-26 cultivars
were studied during the three developmental stages viz. 60, 90
and 120 days after the anthesis. It was observed that the total
phenols and titratable acidity decreased, whereas, total
anthocyanins, reducing and non-reducing sugars, ascorbic acid,
T.S.S and T.S.S.: acidity ratio of the ponegranate arils
increased significantly during the fruit developnent. Anong the
cultivars arils of Ganesh had higher ascorbic acid and acidity
and lower total phenols; while P-23 had higher total phenols, non-reducing sugars, T.S.S and T.S.S:acidity ratio. Cv. G-137
had higher percentage of total and reducing sugars as compared
to other varieties of pomegranate.
The total anthocyanin content of the arils of all the
cultivars increased gradually during fruit growth. At 80 days
stage, the anthocyanin content was not detectable, but after 90
days it increased significantly. At the 90 days stage, the
highest amount of total anthocyanins was recorded in G-137
(43.59 mg/100 g.fr.wt.). Cvs. Muscat, P-23 and P-26 had lower
and almost equal anthocyanin content. The anthocyanins of all
the cultivars increased about 2- to 5- fold upto 120 days stage;
the highest amount recorded by Ganesh, followed by G-137, P-23,
Muscat and P-26.
The chemical composition of pomegranate cultivars
studied at the maturity stage of fruit development (120 days
after anthesis) indicated that the moisture content ranged from
78.8 to 80.8 per cent and the crude fat ranged from 4.97 (P-23)
to 5.38 (Muscat) per cent. The content of total carbohydrates
ranged from 26.88 (P-28) to 30.28 per cent (Muscat). The crude
protein content varied from 1.25 (G-137) to 1.96 per cent
(Muscat). The content of crude fibre ranged from 4.97 and 5.38
per cent. Cv. Muscat had the lowest crude fibre content, while
the remaining cultivars had about equal fibre content. The ash
content of fruit arils ranged from 1.88 (P-26) to 2.6 per cent.
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