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Title: Fruit quality of Italian pomegranate (Punica granatum L.) autochthonous varieties
Authors: Cristofori, Valerio
Caruso, Donatella
Latini, Gabriele
Dell'Agli, Mario
Cammilli, Corrado
Rugini, Eddo
Bignami, Cristina
Muleo, Rosario
Keywords: Punica granatum L.;Organoleptic traits;Phenols ;Ellagic acid ; Punicalagin
Issue Date: 2011
Publisher: Springer
Source: Cristofori, V. et al. 2011. Fruit quality of Italian pomegranate (Punica granatum L.) autochthonous varieties . "European Food Research and Technology" 232 (3): 397-403
Pomegranate is getting an increasing attention for its health-promoting effects. Collection and characterization of plants of local sources has been performed, and five accessions have been propagated and cultivated in a collection field for extra situ investigations. Accessions differ for pomological traits and chemical composition. Three of them, MG1, MG2, and MG3, belong to typology with low-medium acidity and high sugar content, while the other two, Tordimonte A and B, belong to typology with high acidity. In the juice and in the peels’ extract of Tordimonte A accession a high level of punicalin has been found through chromatographic determinations, while the presence of punicalagin was found in the juice of accession MG1. The accessions MG1, MG2, and MG3 seem particularly suitable for direct commercialization of fruits due to the fruit traits and quality (sweet varieties), while Tordimonte A and B could be valuable for juice processing (sour varieties).
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ISSN: 1438-2377
DOI: 10.1007/s00217-010-1390-8
Appears in Collections:DIPROV - Archivio della produzione scientifica

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