Maturity-dependent variations in physicochemical composition of pomegranate peel and juice

Pomegranate is renowned for its nutritional and health benefits. During fruit maturity, physiological and biochemical changes alter their size, color, and flavor, enhancing consumer appeal. This study evaluates the physical and chemical characteristics of three Mediterranean pomegranate varieties (Primosole - PS, Sassari 2 - SS2, and Sassari 3 - SS3) harvested at three different maturity stages to assess varietal differences and the impact of maturation on pomegranate fruit quality and peel bioactive compounds. Physical parameters such as fruit fresh weight, juice yield, and peel percentage varied notably among cultivars. PS exhibited superior juice yields, while SS3 showed higher peel percentages. Chemical analysis revealed varietal influences on juice pH, titratable acidity, total soluble solids, and maturation index. Phenolic and anthocyanin profiles were characterized by significant differences among cultivars and across maturity stages: anthocyanins increased while phenolics decreased. Peel extracts demonstrated higher phenolic concentrations compared to juice, with marked varietal distinctions. PCA analysis further emphasized varietal and maturity-dependent grouping, highlighting PS for its early maturity and higher juice quality. Local varieties stood out for their elevated anthocyanin and tannin levels. These findings suggest potential for tailored harvest varietal-dependent strategies to optimize nutritional and commercial quality of pomegranate fruits and by-products.