مرکز منطقه ای اطلاع رساني علوم و فناوري - Determination of The Changes in Some Physical and Biochemical Contents of ‛Katırbaşı’ Pomegranate (Punica granatum L.) Cultivar Grown in Different Locations in The Southeastern Anatolia Region During The Storage Period

Abstract :

Pomegranate production is progressively increasing in the Southeastern Anatolia Region in Turkey following the Southeastern Anatolia Project (GAP) stepping into action. Pomegranate species called ‘Katirbasi’ are abundantly grown in Adiyaman. The present study investigates the pomological properties of the fruits from ‘Katirbasi’, which are grown in different locations in Adıyaman, powegranate cultivar along with the changes observed in their physical and biochemical properties during storage. The pomegranate fruits of the ‘Katirbasi’ species harvested from similar orchards in Kahta and Gerger locations in Adiyaman were stored at 60 °C and 90 % humidity for 4 months in modified atmospheric containers. Several physical and biochemical properties of the fruits were determined prior to storage, 2 months into storage and at the end of the storage period (4 months). The highest pomegranate weight (505.7 g) and seed weight (0.57 g) were determined for the Gerger 2 type. A considerable reduction in the titratable acidity of all types and the highest titratable acidity value was determined for the Kahta 4. The peel color and the seed color of the pomegranates varied in a scale depending on the species. The total phenolic content and the antioxidant activity of the Gerger 4 pomegranates were considerably higher than those of the other pomegranates following the storage with the measurements as 99.04 mg GAE 100 ml^-1 and 20.86 μmol TE/ml^-1 respectively. The water soluble total dry matter content and the peel ho values were slightly reduced during storage whereas the peel C* value, total phenolic content and the antioxidant activity were slightly increased during storage. The results of the study indicated that the fruits of the ‘Katirbasi’ pomegranate species grown in different locations can be successfully stored for 4 months.