A5003651598- Pomegranate: compositions and health benefits
- Plant Physiology and Cultivation Studies
- Horticultural and Viticultural Research
- Insect-Plant Interactions and Control
- Plant Pathogenic Bacteria Studies
- Postharvest Quality and Shelf Life Management
- Phytoplasmas and Hemiptera pathogens
University of Sousse
2018-2022
Institution de la Recherche et de l’Enseignement Supérieur Agricoles
2018-2022
Agrobioinstitute
2022
Pomegranate (Punica granatum. L) has gained much attention as a functional food and nutraceutical source. fruit quality depends on climate growing conditions. The aim of this research was to evaluate the physical properties, phenols, flavonoids, anthocyanins contents, mineral composition well antioxidant activity 'Gabsi' pomegranates grown in different regions (northern, southern, center Tunisia). A significant variation recorded for most attributes. However, weight, height, diameter, chroma...
The present study was conducted to determine the composition of pomegranate seed oils according fruit cracking and maturity stage. Quality attributes fatty acid profile intact cracked fruits from two varieties (Gabsi Chelfi) were studied at different harvest dates (1 September mid October). variety, date, proved affect significantly oil quality. 'Gabsi' variety exhibited higher content total phenolic compared those in 'Chelfi' fruits. However, characterized by highest amounts palmitic,...
The oasis, where pomegranate is grown simultaneously with several crops, considered as an ecosystem particular properties. No research has been made to investigate the relationship between fruit quality and oasis environment. A comparison full shade (pomegranate trees were intercropped date palm other species), partial under trees) regular orchards sun conditions investigated in terms of quality. microclimate was more favourable obtain arils attractive red colour high total anthocyanin...
Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, 2’) sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% 20% juices) were studied over a 14 days refrigerated storage. The have proved to be very rich in total soluble solids, anthocyanin phenolic contents. However, these are not appreciated by panellists because high acidity content. juice blends characterized an attractive red colour, acceptable acidity,...