Salinity effects on colour and health traits in the pomegranate (Punica granatum L.) fruit peel

Hamutal Borochov-Neori, Sylvie Judeinstein, Effi Tripler, Doron Holland, Naftali Lazarovitch

Research output: Contribution to journalArticlepeer-review


Irrigation water salinity effects on colour and health ingredients in the pomegranate peel were studied in two accessions, 'Wonderful' and 'SP-2', grown under a wide range of salinities, 1.2 to 9 dS m-1. Ripe fruit peels were analysed for phenolics and anthocyanins composition, and antioxidative capacity. Total phenolics concentration and antioxidative capacity were determined by the Folin-Ciocalteau and FRAP assays, respectively. Phenolics and anthocyanins composition was analysed by RP-HPLC. Increased salinity enhanced considerably the overall accumulation of phenolics and anthocyanins, and the antioxidative capacity in both cultivars; the magnitude of the effects was accession dependent. Mono- and di-glucosides of cyanidins, pelargonidins, and delphinidines were detected at proportions that varied with accession and salinity. Increased concentrations of gallotannins, flavonols and ellagic acid derivatives in 'Wonderful', and punicalagins, flavonols and ellagic acid derivatives in 'SP-2' accompanied elevated salinity levels. The results may benefit the pomegranate juice and byproduct valourisation industries, especially in the face of global water quality deterioration.

Original languageAmerican English
Pages (from-to)54-68
Number of pages15
JournalInternational Journal of Postharvest Technology and Innovation
Issue number1
StatePublished - 1 Jan 2014


  • Anthocyanins
  • Antioxidative capacity
  • Cyanidin
  • Delphinidin
  • Ellagic acid
  • Health value
  • Lysimeters
  • Pelargonidin
  • Phenolics
  • Pomegranate
  • Postharvest.
  • Preharvest
  • Punica granatum L.
  • Punicalagin
  • Salinity

All Science Journal Classification (ASJC) codes

  • Food Science
  • Agronomy and Crop Science


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