Title of article
Some chemical characteristics of major varieties of sour cherry grown in Iran
Author/Authors
Fadavi, Ghasem Faculty of Food Industry and Agriculture - Food Industry Research Group, karaj , Ahmadi, Nadia Faculty of Food Industry and Agriculture - Food Industry Research Group, karaj , Esfandyari, Changiz Faculty of Agricultural Science and Food Industries - Science and Reseach Branch - Islamic Azad University , Behmadi, Homa Agricultural Engineering Research Institute - Agricultural Engineering - Education and Extension Organization (AREEO), Karaj
Pages
6
From page
137
To page
142
Abstract
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.
Keywords
Sour cherry , Formalin , Atomic absorption spectrophotometer
Journal title
Journal of Food and Bioprocess Engineering
Serial Year
2018
Record number
2706466
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