Characterization of colour, phenolics, and volatile compounds of 6 pomegranate varieties grown in Yunnan

Our study analysed the quality differences between 6 pomegranate varieties grown in Yunnan. The results showed that the composition and contents of anthocyanins, the amount of polymeric pigments produced by the reaction between anthocyanins and tannins, and pH were the primary factors affecting the colour of pomegranate arils. Fructose and citric acid were the main sugar and organic acid contributing to the taste of pomegranate arils. In total, 42 phenolic compounds were identified, with BS being classified as a distinct group due to higher concentrations of ACNs and flavonols. Additionally, 32 volatile compounds were identified, with TLZ, SP, and TGY grouped, BS, TNS, and HRY grouped into another. The key phenolic metabolic pathways included flavone and flavonol biosynthesis, anthocyanin biosynthesis, and phenylpropanoid biosynthesis, while fatty acid biosynthesis, pyruvate metabolism, and sulfur metabolism were the main volatile metabolic pathways. These results provide valuable guidance for agricultural practices and promoting industrial development.