Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.)

Sami Ghnimi, Muna Al-Shibli, Hanan Rashid Al-Yammahi, Aysha Al-Dhaheri, Fatima Al-Jaberi, Baboucarr Jobe, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)

Abstract

In this study, the variability in 23 physicochemical properties related to fruit size, color, texture, and taste (sugars and organic aids) was investigated in 21 date varieties grown in UAE. The results revealed extensive variation with some traits displaying high coefficient of variations, e.g. fruit and flesh weights (33.0% and 35.8%), red/green and yellow/blue colors (43.3% and 55.6%), organic acids (31.7–40.5%), and texture profile variables (hardness cycles 1 and 2, adhesive force, fracturability, and springiness, 27.0–68.6%). Total reducing sugars, being the main components in date fruits varied 52.1–62.8 g/100 g fruit weight with smaller variation between cultivars (6.2%). The variability observed here for the date fruits is complex and deserves more elaborate studies focussing on the link between physicochemical parameters and other chemical components especially moisture, fibers, and phenolic compounds and other pigments.

Original languageEnglish
Pages (from-to)1-10
Number of pages10
JournalNFS Journal
Volume12
DOIs
Publication statusPublished - Aug 2018

Keywords

  • Color
  • Date fruit
  • Organic acids
  • Phoenix dactylifera
  • Size
  • Sugars
  • Texture

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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