Promising Physical, Physicochemical, and Biochemical Background Contained in Peels of Prickly Pear Fruit Growing under Hard Ecological Conditions in the Mediterranean Countries
Table 1
Physicochemical criteria of prickly pear fresh peels of the studied varieties (Aakria, Derbana, and Mles).
Criteria
Fresh peels
Variety Aakria
Variety Derbana
Variety Mles
Humidity (%)
83.47 ± 0.02c
81.59 ± 0.02a
83.28 ± 0.01b
Water activity
0.872 ± 0.001b
0.862 ± 0.001a
0.864 ± 0.001a
Brix (°Bx)
14.69 ± 0.05a
15.80 ± 0.03c
15.49 ± 0.05b
pH
5.13 ± 0.01a
5.32 ± 0.01c
5.21 ± 0.01b
Total titratable acidity (g citric acid/100 g of FM)
0.196 ± 0.014b
0.130 ± 0.008a
0.146 ± 0.007a
Ash content (g/100 g of DM)
11.04 ± 0.06c
8.92 ± 0.10a
9.23 ± 0.05b
The findings are presented in means ± standard deviation. Values with the same letter in the same column have no significant difference at .