African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Short Communication

Comparative evaluation of physico-chemical properties of two varieties of pomogranate fruits-Ganesh and Arakta

Patil Priyanka, Sayed H. M., A. A. Joshi* and Jadhav B. A.
Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431402, MH, India.
Email: [email protected]

  •  Accepted: 19 September 2013
  •  Published: 30 November 2013

Abstract

The present investigation was carried out to analyze different physico-chemical characteristics of two different varieties of pomogranate fruits viz. Ganesh and Arakta. The study reveals that the morphological characteristics of pomegranate, that is, colour of fruit of var. Ganesh and Arakta was yellowish with pink patches and dark red, respectively. The average weight was 210.90 and 254.20 g for Ganesh and Arakta cultivars. The edible index and waste index were found to be 66.55 and 33.45% for Ganesh, and 65.89 and 34.11% for Arakta cultivar. The chemical parameters of fruit determined, total soluble solid (TSS), acidity, pH, moisture, ash content, carbohydrate, protein, fat and ascorbic acid were quite similar for both varieties. The dark red colour of Arakta cultivar had eye appeal effect to the consumers. With the various nutritional benefits, the fruits could be recommended for commercial exploitation and preparation of different value added products.

Key words: Pomogranate, anardana, physical properties, processing, chemical properties.