Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties

This study investigates the impact of two extraction processes (squeezing whole fruit and centrifuging seeds) pomegranate juice storage on sweet sour quality attributes. The pH, acidity, levels organic acids, sugars anthocyanin differed in both varieties changed during period. Fructose glucose were primary sugars, citric acid was dominant cultivars. A high level established content 15.40, 18.53, 18.03, 16.92, 16,68 15.47 mg/L when period 0, 5, 15, 32, 48 72 h, respectively, fruits obtained by squeezing fruit. prepared from method outscored, all sensory attributes, process.