Characterization of Pomegranate Genetic Resources in Southeastern Anatolia, Turkey, With an Emphasis on Sugar and Organic Acid Profiles

Abstract

Pomegranate (Punica granatum L.) is an ancient fruit cultivated in Anatolia, rich in genetic diversity. This study characterizes 17 promising pomegranate genotypes from the Southeastern Anatolia region of Turkey, focusing on their physicochemical properties, sugar, and organic acid profiles. The genotypes showed significant variation in fruit weight (211-498 gr), grain yield (52.5-75.0%), and juice yield (37.4-58.4 w/v). Total soluble solids (TSS) ranged from 13.1 to 16.9 degrees Brix and titratable acidity from 0.28 to 2.58%. The total phenolic content varied between 43.3 and 224 mg GAE/100 g, while antioxidant activity ranged from 58.9 to 86.6% DPPH inhibition. Anthocyanin content ranged from 0.04 to 19.8 mg cyanidin-3-glucoside equivalent/L. Fructose was the predominant sugar in all genotypes, followed by glucose and xylose. The genotype 63 HAL 26 had the highest levels of glucose, fructose, and total sugars. Citric acid was the dominant organic acid in all genotypes, with 63 HAL 03 having the highest organic acid content. Additionally, 63 HAL 25 exhibited the highest vitamin C content among the genotypes. Genotypes such as 63 HAL 28, 63 HAL 29, 63 HAL 35, 63 SUR 54, 63 SUR 56, and 63 SUR 65 are particularly suited for fruit juice production due to their high juice content and balanced sweet-sour flavor. These findings provide valuable insights for breeding programs and highlight the potential applications of specific genotypes in the food and nutraceutical industries.