INVESTIGATION OF ORGANOLEPTIC CHARACTERISTICS OF POMEGRANATE (PUNICA GRANATUM L.) VARIETIES
Journal
Journal of Agricultural, Food and Environmental Sciences
Date Issued
2022
Author(s)
Aleksandar Markovski
Melpomena Popovska
Viktor Gjamovski
Milena Taseska - Gjorgjijevski,
Dushko Nedelkovski
Abstract
Investigation of organoleptic characteristics and determination of some biochemical
compounds content in the fruit of eight traditional pomegranate (Punica granatum L.) varieties
and types: Lifanka, Bejnarija, Karamustafa, Ropkavac, Valandovska kisela, Lifanka clone,
Zumnarija and Hicaz, from Valandovo area (North Macedonia), was performed. Fruit from
Valandovska kisela and Hicaz varieties are characterized with the lowest value of pH and also
with highest content of citric acid. The content of fructose sugar prevails over the content of
glucose in 1,1 ratio. Anthocyans are the most common in fruits from Hicaz variety. The
Valandovska kisela variety has the highest content of phenols. The fruits from Ropkavac and
Zumnarija varieties have the highest content of flavan-3-ols which give them a characteristic
flavor. According to organoleptic evaluation of external fruit appearance, the best ranked is the
Karamustafa variety. According to the internal characteristics, i.e. the fruit aril, again stood out
as the best the Karamustafa variety, by all parameters. The respondents are pointed out also
Ropkavac and Bejnarija varieties in evaluation of aril flavor and aroma, such as very good
varieties, especially by the aril juiciness. According to all organoleptic (external and internal)
characteristics, the highest ranked is Karamustafa variety which is recommended as a
perspective variety of pomegranate for spreading in R North Macedonia
compounds content in the fruit of eight traditional pomegranate (Punica granatum L.) varieties
and types: Lifanka, Bejnarija, Karamustafa, Ropkavac, Valandovska kisela, Lifanka clone,
Zumnarija and Hicaz, from Valandovo area (North Macedonia), was performed. Fruit from
Valandovska kisela and Hicaz varieties are characterized with the lowest value of pH and also
with highest content of citric acid. The content of fructose sugar prevails over the content of
glucose in 1,1 ratio. Anthocyans are the most common in fruits from Hicaz variety. The
Valandovska kisela variety has the highest content of phenols. The fruits from Ropkavac and
Zumnarija varieties have the highest content of flavan-3-ols which give them a characteristic
flavor. According to organoleptic evaluation of external fruit appearance, the best ranked is the
Karamustafa variety. According to the internal characteristics, i.e. the fruit aril, again stood out
as the best the Karamustafa variety, by all parameters. The respondents are pointed out also
Ropkavac and Bejnarija varieties in evaluation of aril flavor and aroma, such as very good
varieties, especially by the aril juiciness. According to all organoleptic (external and internal)
characteristics, the highest ranked is Karamustafa variety which is recommended as a
perspective variety of pomegranate for spreading in R North Macedonia
Subjects