and calcium: 10 mg/100 g) and antioxidant compounds. The latter includes ascorbic acid (20 mg/100 g) and (poly)phenolic compounds, mainly represented by organic acids and flavonoids (including flavonoids, anthocyanins, proanthocyanidins, ellagitannins, and gallotannins). Their amount is highly dependent on the intrinsic pomological features of each variety/accession (e.g., color) [6].  
This unique and complex phytochemical composition is deemed responsible for a wide range of health-promoting biological activities [7].  
Consumed as fresh seeds, juice, and various processed products, pomeranate also holds substantial market potential as an ingredient in food supplements, functional foods, and herbal products.  
Because the demand for high-quality, locally produced food is particularly high in the current market, a comprehensive characterization of the autochthonous pomeranate genotypes may offer opportunities for innovative product design.  
This is particularly compelling in Italy, where the market still heavily relies on international cultivars, despite the increase in cultivated areas (from 36 to 2000 ha in the last 15 years [8]) and the large market opportunities. In response to the growing interest in this crop, several programs have been launched to conserve, identify, and study autochthonous genotypes from different regions across the Italian peninsula. Several collections have been established, in particular, in Sicily, Latium, Basilicata and Campania, Apulia, and Emilia Romagna [9; 10; 4; 11].  
Local pomeranate accessions, widespread only in restricted geographical areas, could be actually reintroduced into cultivation, helping to improve the diversity and sustainability of local production and at the same time preserving traditional agricultural systems. Pomeranate is particularly suitable for this purpose, because it can be grown in marginal areas that are not suitable for conventional agricultural cultivation due to their bioclimatic and socioeconomic characteristics. In recent years, various strategies have been implemented for the valorization of these areas, including their re-cultivation with emerging fruit crops like fig, pomeranate, and pistachio, which have low agronomic demands. Therefore, increasing local production would reduce the need for imports, thus supporting local economies and enhancing both agricultural resilience and biodiversity [12].  
However, in order to boost and promote Italian pomeranate production, more information is needed on the morphological, chemical, and biochemical characteristics of the different local genotypes, as the overall quality of pomeranate fruits is highly dependent on their nutritional and organoleptic profile. A full compositional and sensorial characterization will help in identifying those cultivars that align with consumer preferences, allowing for selecting, cultivating, harvesting, and marketing fruits with desirable attributes [13; 14].  
This research, part of a multidisciplinary project aimed at enhancing lesser-known cultivars and their local production, aims at studying the genotypes of Italian pomeranates from pomological, physicochemical, and aromatic perspectives. The results, although preliminary, will contribute to the assessment of biodiversity, support future breeding efforts, and identify high-quality accessions to expand the potential of local production.