Physiological and Biochemical Changes Associated with Aril Browning of Pomegranate (Punica granatum cv. Ganesh)

Abstract

A study was conducted to assess the physiological and biochemical changes associated with aril browning of pomegranate. Aril browning is identified by flattened, brown arils with off-falvaour and lower firmness. Brown arils were found to have higher respiration, starch, acidity, pyruvic acid and amino acids when compared to healthy arils. Total and reducing sugars, ascorbic acid and anthocyanins were lower in brown arils. Malondialdehyde content and the activities of superoxide dismutase, Peroxidase and ployphenol oxidase enzymes were found to be significantly higher in brown arils. Results indicated that the browning of arils was due to oxidative damage of membranes leading to higher enzymatic browning by polyphenol oxidase and peroxidase.