Physico-chemical characterization of six pomegranate cultivars from Morocco: Processing and fresh market aptitudes

This study evaluated the characteristics of six pomegranate cultivars (Sefri, Ounk Hman, Ruby, Rouge Marrakech, Bouaâdime and Jaune Marrakech). All are indigenous to four provinces in Morocco where the species shows high variability. Morphological and organoleptic characterizations of the fruits and arils were investigated. Some chemical characteristics of the juice, including total soluble solids, pH, titratable acidity (TA), crude fiber and maturity index were assessed. The morphological characteristics of both the arils and seed were evaluated. The organoleptic characteristics of all were also considered, and Rouge Marrakech and Jaune Marrakech were the cultivars the sensory panel granted major acceptance for. Furthermore, Rouge Marrakech and Ruby showed the heaviest arils and Bouaâdime the lightest. The latter variety presented the highest values for crude fiber content, total soluble solids and titratable acidity (TA); its flavor could be classified as sour-sweet, while the remaining studied cultivars are classified as sweet. All of them can be considered acceptable for fresh consumption, and the cultivars receiving the highest overall assessment were Rouge Marrakech and Jaune Marrakech. The fact that these two cultivars were the only ones presenting soft seeds was influential in this high assessment.By and large, this is an interesting plant material due to its exploitation and value, useful for the food and nutraceutical industries.

► Moroccan pomegranates show great genetic diversity.
► Varieties: Sefri, Ounk Hman, Ruby, Rouge Marrakech, Bouaâdime, Jaune Marrakech.
► Cultivar discrimination according to seed, acidity, woody portion and crude fiber.
► These varieties are appropriate for processing and fresh market.
► Moroccan pomegranates are valuable for food and nutraceutical industries.