No abstract

The aim of this work is to provide a process for obtaining natural carob syrup of Morocco carob pods and their total and reducing sugar. Samples were collected from different regions in the agro-forestry system of Morocco. The total sugar and reducing sugar in pods obtained from different regions were 31.5-50.1 and 10.2-14.6 g/100 g ''%w/w'', respectively. The yield of syrup from the different regions varies between 28.76 and 37.22 g/100 g ''%w/w''. Populations from Essaouira and Beni-mellal have higher levels of sugar and yield of syrup. The values obtained vary according to the origin of the samples.

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. ResumenLa composición de la higos chumbos (Opuntia ficus-indica) varia ampliamente durante la maduración. Sin embargo, se han llevado a cabo pocos estudios para evaluar los cambios en las características físicas y químicas 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 características físicas y fisicoquímicas de higos chumbos en tres etapas de madurez. La composición física y fisicoquímica varió durante la maduración. El peso de la pulpa incrementó con la maduración mientras que la proporción de cáscara y semilla disminuyó. En la etapa de madurez completa se encontró la fruta menos ácida y rica en azúcares, proteína y calcio; mientras que la concentración de potasio, sodio, cobre y zinc no mostró un patrón definido durante la maduración de la chumbera.