Somayeh Rastegar; Majid Rahemi
Abstract
In this research different compounds such as moisture,protein,nutrition,fructose and glucose,cartenoid,organic acid,phenolic acid of piarom,shahani and deiry were studied.Suger was analyzed by (HPAEC-PAD). organic acids and phenoilc acids were studied by (HPLC). According to our result, shahani, piarom ...
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In this research different compounds such as moisture,protein,nutrition,fructose and glucose,cartenoid,organic acid,phenolic acid of piarom,shahani and deiry were studied.Suger was analyzed by (HPAEC-PAD). organic acids and phenoilc acids were studied by (HPLC). According to our result, shahani, piarom and deiry as soft, semi-dry and dry cultivars showed significant differences (p < 0.05) between most properties. Piarom has the highest organic acid compared other cultivar. Piarom has the highest organic acid, but in nutrition, total phenol and phenolic acids, deiry has first value. In three cultivars, among the minerals studied, potassium was most abundant with a concentration of 1170–2440 mg/100 g. Shahani has the highest reducing sugar (68.8%) and showed significant differences in compared to piarom and deiry. Deiry has the highest proteins (7.3%) as compared to other cultivars
