Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 22 4 2020 06 01 Pomegranate (Punica granatum L.) Fruit Quality Attributes in Relation to Aril Browning Disorder ارزیابی صفات کمی و کیفی میوه ژنوتیپ‌های انار در ارتباط با عارضه قهوه‌ای شدن آریل دانه انار 1053 1065 16465 EN M. Kavand Department of Horticultural Science, Tarbiat Modares University (TMU), Tehran, Islamic Republic of Iran. K. Arzani Department of Horticultural Science, Tarbiat Modares University (TMU), Tehran, Islamic Republic of Iran. M. Barzegar Department of Food Science and Technology, Tarbiat Modares University (TMU), Tehran, Islamic Republic of Iran. M. Mirlatifi Department of Irrigation Science, Tarbiat Modares University (TMU), Tehran, Islamic Republic of Iran. Journal Article Aril Browning (AB) is a physiological disorder in pomegranate fruit that critically decreases fruit quality and market acceptability. This experiment was carried out in order to explore the effective pomegranate fruit quality traits associated with the AB disorder and select the suitable resistant cultivar and genotypes. Pomegranate physico-chemical fruit quality attributes were assessed on 238 mature pomegranate genotypes and their correlations with the AB disorder were monitored. About 14.7% of the studied genotypes showed resistance to the AB disorder, but 68.14% showed moderate to severely susceptibility to the incidence. The intensity of the AB disorder symptoms in pomegranate genotypes was strongly correlated with physico-chemical fruit attributes. There was a negative significant correlation between the intensity of AB disorder and fruit size, fruit volume, fruit acidity, and total soluble solids (TSS) to titratable acidity (TA) content.. Among the studied fruit traits, stepwise regression analysis showed that fruit acidity (pH), aril color, fruit volume, and TA content were efficient traits for screening of pomegranate genotypes in relation to the AB disorder. https://jast.modares.ac.ir/article_16465_97f696998e630aec2af6121f4df8def6.pdf