جستجوی مقالات مرتبط با کلیدواژه "citric acid" در نشریات گروه "باغبانی"

‘Smyrna’ type figs (Zidi ‘ZD’: dark fruit and Thgagli ‘THG’; Bidhi ‘BD’ and Khedri ‘KHD’: white fruit) originated from two areas of fig production in Tunisia were subject to physico-chemical description and spectrophotometric analysis for their sugar (glucose, fructose and sucrose) and organic acid (citric and malic) contents. Fruit weight ranged between 54 and 82 g, fruit width between 47 and 59 mm, ostiole width between 5.5 and 13.7 mm, total soluble solids (TSS) between 16.1 and 18.4% and titratable acidity (TA) between 2.0 and 4.7 mEq/kg of fresh weight (FW). Tunisian figs were characterized by the predominance of glucose (6.3 g/100g FW) and fructose (5.1 g/100g FW). Citric acid (0.38 g/100g FW) was the major organic acid in all cultivars and almost three times higher than malic acid (0.13 g/100g FW). Differences between cultivars were significant (p£0.05). Highly significance was recorded related to malate content contrary to citrate levels which were almost the same in the four cultivars. Purple black ‘ZD’ fruit was the richest on reducing sugars and malic acid and is more suitable for fresh consumption. ‘BD’ fig had the most interesting physico-chemical properties with round shape, light skin colour and highest concentrations on soluble solids and is better adapted to drying Compared to common fruits, figs are exceptionally rich on sugars responsible in major part of enhancing food ration and intake of people living in the Mediterranean region. Quality parameters described in the present work are fundamental to judge about the potential of local cultivars. Considering quality a prime target for plant breeders, present data could help for fig breeding and cultivars selection.