Evaluation of physico–chemical properties of pomegranate (Punica granatum L.) cultivar 'Wonderful' on three locations of South Africa. (157)

Authors

  • Khathutshelo L. Mashavhathakha ARC-INFRUITEC- NIETVOORBIJ Horticulture Division, Private Bag X5026, Stellenbosch, 7602, South Africa
  • Puffy Soundy Department of Crop Science, Faculty of Science, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa
  • Wonder Ngezimana Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag X6, Florida, 1710, South Africa.
  • Fhatuwani N. Mudau Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag X6, Florida, 1710, South Africa.

Keywords:

Cultivar, Chemical properties, Physical properties, Pomegranate

Abstract

The pomegranate fruit is one of the high valued crops, but there is insufficient information regarding the fruit properties in South Africa. The aim of the study was to evaluate the physico-chemical properties of cultivar 'Wonderful' on three locations of the Western Cape. This study was conducted on mature pomegranate fruits harvested in the 2012 and 2013 seasons. Fruit weight (g), length (mm), and width (mm), peel colour and total arils weights (g) were measured. Fruits were also analyzed for total soluble solids (TSS, ºBrix %), titratable acidity (TA) and juice pH. Results of the study showed that there were significant differences in all measured factors with the exception of % aril yield between the three locations. Though varied per season, fruits produced at Bonnievalle had better physical and chemical properties than at the other localities. Total soluble solids content varied from 16.0 –17.3 (ºBrix), pH values from 2.7–3.0, titratable acid content varied from 1.3–1.7 and maturity index from 9.7–13.4. The results clearly reveal the significance of season and location when growing ‘Wonderful’ in order to obtain higher yield percentage.

Issue

Section

Research Papers