Author(s):

Anshu Sharma and NS Thakur

Abstract: Pomegranate fruit is rich source of anthocyanins, phenolics, ascorbic acid and can be categorized as a functional food on the basis of these bio-active components. The wild form of pomegranate fruits are similar to cultivated pomegranates for various traits but exceptionally have higher acidity in comparison of cultivated one. This fruit has a characteristic flavour and colour due to the presence of the organic acids and anthocyanins. The anthocyanins as a pigment results in the formation of attractive pink-reddish tinge to its arils. Its pigments, phenolics, acids and vitamins have widespread medicinal attributes towards human health. Wild pomegranates are consumed either raw in fruit salads with additional flavour enhancers or can be preserved and processed into value added products viz. dried wild pomegranate arils, juice, beverages, wine and intermediate moisture products. This review paper revealed the physical, chemical, and nutritional aspect of the fresh wild pomegranate fruit in comparison to cultivated one.

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