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

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

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. fru...

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Main Authors: Sami Ghnimi, Muna Al-Shibli, Hanan Rashid Al-Yammahi, Aysha Al-Dhaheri, Fatima Al-Jaberi, Baboucarr Jobe, Afaf Kamal-Eldin
Format: Article
Language:English
Published: Elsevier 2018-08-01
Series:NFS Journal
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364617300858
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spelling doaj-5a903731a237406fac56cf39df3d6ce72020-11-24T21:44:16ZengElsevierNFS Journal2352-36462018-08-0112110Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.)Sami Ghnimi0Muna Al-Shibli1Hanan Rashid Al-Yammahi2Aysha Al-Dhaheri3Fatima Al-Jaberi4Baboucarr Jobe5Afaf Kamal-Eldin6Ghent University Global Campus, Department of Environmental Technology, Food Technology and Molecular Biotechnology, Incheon, South KoreaDepartment of Food Science, United Arab Emirates University, P. O. Box 15551, Al-Ain, United Arab EmiratesDepartment of Food Science, United Arab Emirates University, P. O. Box 15551, Al-Ain, United Arab EmiratesDepartment of Food Science, United Arab Emirates University, P. O. Box 15551, Al-Ain, United Arab EmiratesDepartment of Food Science, United Arab Emirates University, P. O. Box 15551, Al-Ain, United Arab EmiratesDepartment of Food Science, United Arab Emirates University, P. O. Box 15551, Al-Ain, United Arab EmiratesDepartment of Food Science, United Arab Emirates University, P. O. Box 15551, Al-Ain, United Arab Emirates; Corresponding author.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. Keywords: Date fruit, Phoenix dactylifera, Sugars, Organic acids, Size, Color, Texturehttp://www.sciencedirect.com/science/article/pii/S2352364617300858
collection DOAJ
language English
format Article
sources DOAJ
author Sami Ghnimi
Muna Al-Shibli
Hanan Rashid Al-Yammahi
Aysha Al-Dhaheri
Fatima Al-Jaberi
Baboucarr Jobe
Afaf Kamal-Eldin
spellingShingle Sami Ghnimi
Muna Al-Shibli
Hanan Rashid Al-Yammahi
Aysha Al-Dhaheri
Fatima Al-Jaberi
Baboucarr Jobe
Afaf Kamal-Eldin
Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.)
NFS Journal
author_facet Sami Ghnimi
Muna Al-Shibli
Hanan Rashid Al-Yammahi
Aysha Al-Dhaheri
Fatima Al-Jaberi
Baboucarr Jobe
Afaf Kamal-Eldin
author_sort Sami Ghnimi
title Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.)
title_short Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.)
title_full Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.)
title_fullStr Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.)
title_full_unstemmed Reducing sugars, organic acids, size, color, and texture of 21 Emirati date fruit varieties (Phoenix dactylifera, L.)
title_sort reducing sugars, organic acids, size, color, and texture of 21 emirati date fruit varieties (phoenix dactylifera, l.)
publisher Elsevier
series NFS Journal
issn 2352-3646
publishDate 2018-08-01
description 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. Keywords: Date fruit, Phoenix dactylifera, Sugars, Organic acids, Size, Color, Texture
url http://www.sciencedirect.com/science/article/pii/S2352364617300858
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