POMEGRANATE SEED JUICE: CHEMICAL COMPOSITION IN FRESHLY SQUEEZED FORM AND TECHNOLOGICAL BEHAVIOR DURING COLD STORAGE WITHOUT FREEZING

Abstract

Pomegranate (Punica granatum L.), also called “seeded apple” or “granular apple,” is an ancient fruit-bearing deciduous shrub that belongs to the Punicaceae family. Due to its good adaptation to a wide range of climate and soil conditions, pomegranate is grown in many different geographical regions including tropical and subtropical regions. Currently, Mediterranean countries, India, Iran and California are the main producers. India, China, Iran and Turkey have the largest area of production.
The genetic diversity of pomegranate is demonstrated by an excess of 500 globally distributed varieties, approximately 50 of which are known to be commercially cultivated.
Increasing demand for pomegranate and its derivatives (such as pomegranate powder, pomegranate juice, functional beverages) as well as other pomegranate-derived products is driven by its widespread popularity as a functional food and a source of nutraceuticals [1].
Pomegranate juice is the major food product obtained from arils, which constitute about 50% of the fruit weight and contain about 78% juice and 22% seeds.