Pomological characterization and biochemical study
were conducted on five pomegranate fruits cultivars. Results show statistically
significant difference between varieties. Indeed, pomegranate seeds play a key
role in determining the pomological quality of the fruit. Interestingly, Kalai
ranks first with 256.06 g of the mass of fresh seeds which has 73% of the Total
fresh weight (TFW). Besides, the mass of fresh seeds and TFW showed a
significant negative correlation with the percentage of fresh peel (r = -0.987 and r = -0.930, respectively, p < 0.01). Parallelly, two major
sugars were detected in seeds: glucose, fructose followed by arabinose.
Meanwhile, malic and citric acids are both main organic acids accumulated in
pomegranate seeds. By determining the acidity index “AI”, citric acid was found
to be the most predominant organic acid in sour pomegranate varieties like
Kalai and Garsi. Though, Tounsi and Zahri variety are the sweetest, thus,
having least amounts of citric acid and highest AI levels.
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