Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artículo científico |
| Sprache: | en |
| Veröffentlicht: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
|
| Schlagworte: | |
| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=72450203 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Inhaltsangabe:
- Caracterización química y física de tres variedades de higos Chumbos amarillas de Marruecos (Opuntia Ficus-Indica) en tres etapas de madurez H. El Gharras A. El Bouadili A. Hasib A. Jaouad Química indica maturation composition Prickly pear fruit juices The composition of prickly pear fruit (Opuntia ficus-indica) varies widely during maturation. However, few studieshave been performed to evaluate changes in physical and chemical characteristics on the fruit depending on stages of maturity. In this study, Moroccan yellow fruits of three cultivars of prickly pear (Opuntia ficus-indica), grown at three different regions, were analyzed at three different stages of maturity. The objective of the present study was to evaluate the changes in physical and physicochemical characteristics of prickly pear fruits at three different stages of maturity. The physical and physicochemical composition varied during maturation. The weight of the pulp increased with advance in maturity, while the proportions of skin and seeds decreased. At the complete stage of maturity, the fruits were found to be less acidic, rich on sugars, protein and calcium. While for potassium, sodium, copper and zinc, no set pattern was observed between their concentrations and the stage of ripeness of the fruits. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450203 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5