Pomegranate (Punica granatum L.) Fruit Quality Attributes in Relation to Aril Browning Disorder

Document Type : Original Research

Authors
M. Kavand 1
K. Arzani 1
M. Barzegar 2
M. Mirlatifi 3
1 Department of Horticultural Science, Tarbiat Modares University (TMU), Tehran, Islamic Republic of Iran.
2 Department of Food Science and Technology, Tarbiat Modares University (TMU), Tehran, Islamic Republic of Iran.
3 Department of Irrigation Science, Tarbiat Modares University (TMU), Tehran, Islamic Republic of Iran.
Abstract
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.

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Journal of Agricultural Science and Technology
Volume 22, Issue 4
May and June 2020
Pages 1053-1065