Volatile and nonvolatile chemical composition of some date fruits (Phoenix dactylifera L.) harvested at different stages of maturity
作者： Amira El Arem , Emna B. Saafi , Guido Flamini , Manel Issaoui , Ali Ferchichi
DOI: 10.1111/J.1365-2621.2011.02876.X
关键词:
摘要: Summary Physico-chemical and aroma volatile compositions of three date palm cultivars were studied throughout fruit maturation (besser, rutab tamr stages) during 2008 harvest season. The parameters varied significantly through the different stages, with some variations also depending on cultivar. Length width types dates showed a progressive decrease ripening. pH level, total sugars ash contents increased up to stage. Conversely, moisture, lipid protein decreased. profile compounds was evaluated using solid-phase micro-extraction. Sixty-nine detected maturation, accounting from 98.5% 99.6% at besser, 93.1% 99.2% 94.3% 98.4% stages identified volatiles. present study sheds more light chemical characteristics that can be used in many industrial processes.
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