A comparison of the fruit parameters of 12 Opuntia clones grown in Argentina and the United States

Felker, Peter; Soulier, C.; Leguizamón, Graciela del Valle; Ochoa, J.

doi:10.1006/jare.2002.1001

Cited by 38 publications

(35 citation statements)

References 5 publications

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“…According to Karababa et al [31] and Bekir [32], size and weight of cactus pear fruit is influenced by locality, season and environment [33]. However, Felker et al [7] concluded that fruit size is not determined by environmental or edaphic factors, but genetic factors. The current results support the effect of environment on fruit size, because although fruit from Oudtshoorn had the highest average fruit mass, Oudtshoorn also had the lowest rainfall (Table 1).…”

Section: Fruit Massmentioning

confidence: 98%

“…According to Felker et al [7], major variation in fruit quality is not related to environment or edaphic factors but rather ascribed to genetic factors, and the majority of variation for fruit quality seems to be due to random error.…”

Section: Introductionmentioning

confidence: 98%

“…Components present in cactus pear pulp are protein (0.21-1.6 %), fat (0.09-0.7 %), fibre (0.02-3.15 %) and ash (0.4-1 %), all of which are similar to other fruit. The caloric value of the pulp is about 209.34 kJ 100 g −1 , comparable to that of other fruit such as pear, apricot and orange [5][6][7]. Cactus pear fruit exhibits an ascorbic acid content of 20-40 mg 100 g −1 fresh weight and its soluble solids content reaches values greater than 16 %, a value greater than that present in other fruits, such as prune, apricot, and peach.…”

Section: Introductionmentioning

confidence: 99%

“…Fruit weight ranges from 100 to 150 g, depending on origin, cultivar and edaphic conditions. The chemical and mineral composition described by different authors shows that cactus pears have a similar nutritional value to other fruits [5][6][7]. The pulp is the edible part of the fruit and is mainly composed of water (84-90 %) and reducing sugars (10-15 %) [4].…”

Section: Introductionmentioning

confidence: 99%

“…Cactus pear fruit exhibits an ascorbic acid content of 20-40 mg 100 g −1 fresh weight and its soluble solids content reaches values greater than 16 %, a value greater than that present in other fruits, such as prune, apricot, and peach. The fruits are good sources of vitamins, amino acids and betalains [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

The Effect of Variety and Location on Cactus Pear (Opuntia ficus-indica) Fruit Quality

Wit

Nel

Osthoff

et al. 2010

Plant Foods Hum Nutr

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Little is known about the performance of South African cactus pear varieties in different agro-ecological regions. Effects of locality on internal quality parameters of available cactus pear varieties were examined. With only one exception, no significant differences among the mean replication values for the different parameters between the different locations were observed. The differences between mean values for most individual parameters at the three localities were highly significant. Highly significant differences between the mean values for the measured characteristics were observed, not only among the locations (except for the pulp glucose values), but also for the influences of genotype and interaction between locality and genotype. Significant variations existed between mean values of the different characteristics between localities. Genotype x environmental interactions were noted. It was concluded that Meyers is the most appropriate cultivar for economical purposes in South Africa.

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Section: Fruit Massmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%