Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigation of the Color Development Process and Changes in Antioxidant Properties of Five Pomegranate Cultivars During the Growing Season

Document Type : Original Article

Authors
Tehran, Iran
10.48311/fsct.2026.117263.82907
Abstract
Red color is considered the main quality index in most commercial pomegranates. Many studies have investigated the type and concentration of anthocyanins in pomegranate cultivars; however, changes in color development in Iranian native cultivars have received less attention. In this study, color changes and physicochemical properties of the peel and arils of five native Iranian cultivars (Agha Mohammad Ali, Alak-e Torsh, Pooste Siah, Pooste Sefid, and Shirin-e Saveh) were evaluated under the climatic conditions of Karaj. Results showed that as the growing season progressed, fruit weight and diameter increased in all cultivars; among them, Pooste Sefid exhibited the highest values, while Pooste Siah showed the lowest. The L* index of arils decreased in all cultivars, whereas it increased in the peel. The a* index of arils and peel increased in most cultivars, except Pooste Siah, and intensified in the final stages, with Alak-e Torsh ultimately exhibiting the highest a* value. The hue angle decreased in most cultivars, with Pooste Siah showing the lowest values. Arils of Alak-e Torsh contained the highest levels of anthocyanins, phenolic compounds, and antioxidant capacity, whereas the peel of Pooste Siah showed the greatest color intensity. Trends of total phenol and antioxidant capacity increased in most cultivars, but decreased in Pooste Sefid at the end of the experiment. Anthocyanin of arils increased in all cultivars during fruit development. Correlation analysis revealed significant and distinct relationships between peel and aril color indices and bioactive compounds, highlighting the association of color development with fruit quality in these cultivars.
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