EVALUATION OF SOME IRANIAN LOCAL POMEGRANATE CULTIVARS FOR PROCESSING AND CONVERSION INDUSTRIES

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BEIGI F.; ABDOSSI V.; GHASEMI A.A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:4 (36) Page(s): 85-95

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Title

EVALUATION OF SOME IRANIAN LOCAL POMEGRANATE CULTIVARS FOR PROCESSING AND CONVERSION INDUSTRIES

Author(s)

BEIGI F. | ABDOSSI V. | GHASEMI A.A. | Issue Writer Certificate

Keywords

ARILQ2

CONVERSION INDUSTRIESQ2

JUICEQ3

MORPHOLOGICAL AND BIOCHEMICAL CHARACTERISTICSQ3

POMEGRANATE CULTIVARSQ3

Abstract

Introduction: Pomegranate is one of the most popular fruits in the world due to its pleasant taste, high nutritional value, and many medical features as well as its particular uses in the CONVERSION INDUSTRIES. The purpose of this research is to determine the best consumption form of some Iranian local POMEGRANATE CULTIVARS in CONVERSION INDUSTRIES based on some of their characteristics.Materials and Methods: 12 important MORPHOLOGICAL AND BIOCHEMICAL CHARACTERISTICS of 21 Iranian local POMEGRANATE CULTIVARS were studied based on the relevant descriptor. Some of these characteristics were evaluated through observations and sensory tests.Results: The findings of this study revealed the statistically significant differences among all the evaluated characteristics of the 21 cultivars under the study and showing that the wide variety among the 21 cultivars makes each cultivar more appropriate for the production of a certain product.Conclusion: This research showed that flavor index (fruit taste), ARIL color, and kernel hardness are the most effective characteristics in determining the best consumption form of the cultivars for CONVERSION INDUSTRIES. It was also determined that most of the cultivars are more suitable for JUICE, jelly, and jam productions, and only 4 cultivars are ideal for pomegranate paste, vinegar and anardana (dried ARIL) productions.

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APA: Copy

BEIGI, F., ABDOSSI, V., & GHASEMI, A.A.. (2012). EVALUATION OF SOME IRANIAN LOCAL POMEGRANATE CULTIVARS FOR PROCESSING AND CONVERSION INDUSTRIES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(4 (36)), 85-95. SID. https://sid.ir/paper/143315/en

Vancouver: Copy

BEIGI F., ABDOSSI V., GHASEMI A.A.. EVALUATION OF SOME IRANIAN LOCAL POMEGRANATE CULTIVARS FOR PROCESSING AND CONVERSION INDUSTRIES. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(4 (36)):85-95. Available from: https://sid.ir/paper/143315/en

IEEE: Copy

F. BEIGI, V. ABDOSSI, and A.A. GHASEMI, “EVALUATION OF SOME IRANIAN LOCAL POMEGRANATE CULTIVARS FOR PROCESSING AND CONVERSION INDUSTRIES,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 4 (36), pp. 85–95, 2012, [Online]. Available: https://sid.ir/paper/143315/en

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