Hossein Meighani - Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, University of Jiroft, Jirot, Iran.
Mahmood Ghasemnezhad - Associate Professor, Department of Horticultural Science, Faculty of Agriculture, University of Guilan, Rasht, Iran.
Davood Bakhshi - Associate Professor, Department of Horticultural Science, Faculty of Agriculture, University of Guilan, Rasht, Iran.

The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad Ali (AMA) for several developmental and ripening stages during 45–180 days after fruit set (DAFS). The results showed that the total soluble solids (TSS), individual and total anthocyanin concentrations, and color parameters including chroma and a* values significantly increased, in contrast, the total phenolic concentration and color parameters (L* and hue angle) gradually decreased during developmental stages. Six anthocyanin pigments were found responsible for the red color of pomegranate juice. The quantity and the quality of the anthocyanin pigments were different among the cultivars and the various developmental stages. The predominant anthocyanin pigment at all developmental stages in all  cultivars was cyanidin 3,5-diglucosides. The maximum total phenolic concentration was recorded at 45 DAFS for all cultivars. The highest antioxidant activity was recorded at 45 DAFS, and gradually decreased until 135 DAFS.  Similar decrease was observed in total phenolic and flavonoid concentrations. Notably, increasing of antioxidant activity at the late-developmental stage was due to  induction of the flavonoids and anthocyanins accumulation.

Anthocyanins, Antioxidant activity, Color parameters, Phenolic compounds, Pomegranate