Pomegranate is an important source of bioactive compounds and has been used extensively in the folk medicine of many centuries. Although, data about the importance of pomegranate in human nutrition has increased extensively in the last years, the chemical composition and antioxidant activity of the pomegranate fruit during fruit development have not yet been studied in detail. Thus, the aim of the present study was to evaluate changes in the major chemical and antioxidant properties in juices of two commercial pomegranate cultivars, ‘Rabbab-e-Fars’ and ‘Shahvar’ in three different stages from fruit set to ripening. These properties included pH, total soluble solids, titrable acidity, total sugars, total anthocyanins, ascorbic acid, total phenolics and antioxidant activity of the pomegranate fruit juice. This study showed that there are significant differences (p < 0.05) in among different stages as all measured parameters as concerned. Ripe fruits of the both cultivars which had a low titrable acidity showed a correspondingly high pH. More increase in contents of total soluble solids and total sugars in the juices were recorded during fruit ripening of the two cultivars. The results also showed that the ascorbic acid concentration decreased in both cultivars while the level of total anthocyanins increased with advance maturity. In both cultivars, the levels of total phenolics and antioxidant activity reduced during development. The ‘Rabbab-e-Fars’ had higher levels of total soluble solids, titrable acidity, total anthocyanins, total phenolics and antioxidant activity than the ‘Shahvar’. This data could help to establish the optimum harvest date ensuring that the best quality of pomegranate for final consumer.

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