CHEMICAL-COMPOSITION OF DATE VARIETIES AS INFLUENCED BY THE STAGE OF RIPENING

被引：167

作者：

AHMED, IA

AHMED, AWK

ROBINSON, RK

机构：

[1] UNIV READING,READING RG6 2AP,BERKS,ENGLAND

[2] CENT FOOD CONTROL & CONSULTANCY LAB,SHARJAH,U ARAB EMIRATES

来源：

FOOD CHEMISTRY | 1995年 / 54卷 / 03期

关键词：

D O I：

10.1016/0308-8146(95)00051-J

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chemical analysis of fruits from twelve varieties of date palm (Phoenix dactylifera) which are widely consumed in the United Arab Emirates was undertaken, and figures showed that glucose and fructose increase rapidly with maturation from Kimri through Khalal and Rutab to Tamr. Total sugars may represent over 50% of the fresh weight at Tamr, and these values, together with low moisture contents, encourage resistance to fungal spoilage after harvest. Minerals accumulated in the fruits as well, and the date could be an important source of potassium for regular consumers.

引用

页码：305 / 309

页数：5

共 19 条

[1] [Anonymous], [No title captured]
[2] BA-ANGOOD S A, 1984, Date Palm Journal, V3, P381
[3] Bukhaev V. T., 1987, Date Palm Journal, V5, P199
[4] DOWSON VHW, 1982, 35 FAO UN PLANT PROT
[5] DOWSON VHW, 1962, FAO72 UN AGR PAP
[6] ELNAKHAL HM, 1989, 2ND P S DAT PALM SAU, P49
[7] ELSHAARAWY MI, 1989, 2ND P S DAT PALM SAU, V1, P73
[8] HAMAD AM, 1983, 1ST P S DAT PALM SAU, P544
[9] JOHNSON JM, 1993, ENCY FOOD SCI FOOD T, P2080
[10] LAMBIOTE B, 1983, 1ST P S DAT PALM SAU, P572

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