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Some chemical characteristics of major varieties of sour cherry grown in Iran | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 9، دوره 1، شماره 2، اسفند 2018، صفحه 137-142 اصل مقاله (319.43 K) | ||
| نوع مقاله: Original research | ||
| نویسندگان | ||
| Ghasem Fadavi1؛ Nadia Ahmadi1؛ Changiz Esfandyari2؛ Homa Behmadi* 3 | ||
| 1Standard Research Institute, Faculty of Food Industry and Agriculture, Food Industry Research Group, Karaj, Iran | ||
| 2Faculty of Agricultural Science and Food Industries, Science and Reseach Branch, Islamic Azad University | ||
| 3Agricultural Engineering Research Institute, Agricultural Engineering, Education and Extension Organization (AREEO), Karaj, Iran | ||
| چکیده | ||
| In this study some selected chemical properties such as total soluble solids, pH, total acidity, formalin index, reduced sugar content and ascorbic acid of major sour cherry cultivated grown in different provinces of Iran corresponding were investigated. Minerals K+, Na+, Ca2+, Mg2+, Cu2+, Fe2+ and Zn2+ were determined by graphite furnace atomic absorption spectrophotometer. The result showed that some chemical properties of Sour cherry such as total soluble solids, pH, total acidity, formalin index content, reduced sugar content and ascorbic acid, were within the range of 12.4–17.4 g/100ml, 3.05–3.78, 0.5–1.1g/100ml, 4.09-6.01 g/100g, 3.80–5.49 g/100g, 3.59–5.06 g/100g, respectively. Fe2+ and Ca2+ were significantly higher than other minerals (K+, Na+, Mg2+, Cu2+ and Zn2+) in major varieties of sour cherry. In addition, the average concentration of Ascorbic acid, TA, total soluble solids, pH, reduced sugar and formalin index were respectively 3.36 g/100g, 0.76 g/100ml, 14.77 g/100ml, 3.36, 4.70 g/100g and 4.44 g/100g. | ||
| کلیدواژهها | ||
| Sour cherry؛ Formalin؛ Atomic absorption spectrophotometer | ||
| مراجع | ||
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