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Ragab, W., Ramadan, B., Sorour, M., Ahmed, N. (2011). PHYSICAL AND CHEMICAL CHANGES IN FRUITS OF THREE DATES PALM (Phoenix dactylifera L.) GROWN IN SOUTH VALLEY, EGYPT. Journal of Food and Dairy Sciences, 2(11), 605-615. doi: 10.21608/jfds.2011.81985
W. S. Ragab; B. R. Ramadan; M. A. Sorour; Naglaa A. Ahmed. "PHYSICAL AND CHEMICAL CHANGES IN FRUITS OF THREE DATES PALM (Phoenix dactylifera L.) GROWN IN SOUTH VALLEY, EGYPT". Journal of Food and Dairy Sciences, 2, 11, 2011, 605-615. doi: 10.21608/jfds.2011.81985
Ragab, W., Ramadan, B., Sorour, M., Ahmed, N. (2011). 'PHYSICAL AND CHEMICAL CHANGES IN FRUITS OF THREE DATES PALM (Phoenix dactylifera L.) GROWN IN SOUTH VALLEY, EGYPT', Journal of Food and Dairy Sciences, 2(11), pp. 605-615. doi: 10.21608/jfds.2011.81985
Ragab, W., Ramadan, B., Sorour, M., Ahmed, N. PHYSICAL AND CHEMICAL CHANGES IN FRUITS OF THREE DATES PALM (Phoenix dactylifera L.) GROWN IN SOUTH VALLEY, EGYPT. Journal of Food and Dairy Sciences, 2011; 2(11): 605-615. doi: 10.21608/jfds.2011.81985

PHYSICAL AND CHEMICAL CHANGES IN FRUITS OF THREE DATES PALM (Phoenix dactylifera L.) GROWN IN SOUTH VALLEY, EGYPT

Article 1, Volume 2, Issue 11, November 2011, Page 605-615  XML PDF (433.02 K)
Document Type: Original Article
DOI: 10.21608/jfds.2011.81985
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Authors
W. S. Ragab1; B. R. Ramadan1; M. A. Sorour2; Naglaa A. Ahmed3
1Food Sci. & Tech. Dept., Fac. of Agric., Assiut University, Egypt.
2Food Sci. Dept., Fac. of Agric. Sohag University, Egypt
3Food Sci. & Dairy Dept., Fac. of Agric. South Valley Univ., Egypt
Abstract
The physical and chemical changes in fruits of Siwi, Hagazy and Unknown1 dates palm were studied during three development stages ( Khalal, Semi Rutab and Rutab). Results showed that such characteristics varied greatly during riping stages with some variations between the studied dates samples. Fruit weight, flesh weight and pit weight were decreased from Khalal to Semi-Rutab and Rutab stages. Moisture, ash, protein, fats, non-reducing sugars and fibers contents decreased especially in the Rutab stage. Total and reducing sugars progressively increased from Khalal to Semi-Rutab and Rutab stages. Data revealed that the percentage of potassium, phosphorus, sodium, magnesium, and cupper decreased from Khalal to Semi-Rutab and Rutab stages except iron increased.
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