CHEMICAL AND PHYSICAL CHARACTERIZATION OF THREE CULTIVARS OF MOROCCAN YELLOW PRICKLY PEARS ( Opuntia ficus-indica ) AT THREE STAGES OF MATURITY CARACTERIZACI????N QU????MICA Y F????SICA DE TRES VARIEDADES DE HIGOS CHUMBOS AMARILLAS DE MARRUECOS ( Opuntia ficu

摘要

Resumen The composition of prickly pear fruit ( Opuntia ficus-indica ) varies widely during maturation. However, few studies have been performed to evaluate changes in physical and chemical characteristics on the fruit depending on stages of maturity. In this study, Moroccan yellow fruits of three cultivars of prickly pear ( Opuntia ficus-indica ), grown at three different regions, were analyzed at three different stages of maturity. The objective of the present study was to evaluate the changes in physical and physicochemical characteristics of prickly pear fruits at three different stages of maturity. The physical and physicochemical composition varied during maturation. The weight of the pulp increased with advance in maturity, while the proportions of skin and seeds decreased. At the complete stage of maturity, the fruits were found to be less acidic, rich on sugars, protein and calcium. While for potassium, sodium, copper and zinc, no set pattern was observed between their concentrations and the stage of ripeness of the fruits. La composici???3n de la higos chumbos ( Opuntia ficus-indica ) varia ampliamente durante la maduraci???3n. Sin embargo, se han llevado a cabo pocos estudios para evaluar los cambios en las caracter???-sticas f???-sicas y qu???-micas de la fruta en las diferentes etapas de madurez. En este estudio, frutos amarillos de Marruecos de tres variedades de higos chumbos ( Opuntia ficus-indica ), cultivadas en tres regiones distintas, fueron analizadas en tres etapas de madurez. El objetivo del presente estudio fue evaluar los cambios en las caracter???-sticas f???-sicas y fisicoqu???-micas de higos chumbos en tres etapas de madurez. La composici???3n f???-sica y fisicoqu???-mica vari???3 durante la maduraci???3n. El peso de la pulpa increment???3 con la maduraci???3n mientras que la proporci???3n de c????scara y semilla disminuy???3. En la etapa de madurez completa se encontr???3 la fruta menos ????cida y rica en az???ocares, prote???-na y calcio; mientras que la concentraci???3n de potasio, sodio, cobre y zinc no mostr???3 un patr???3n definido durante la maduraci???3n de la chumbera. Palabras clave: Tuna, Opuntia ficus-indica , jugos de fruta, maduraci???3n, composici???3n