Evaluation of physiochemical properties of local apple in Kurdistans region

Abstract EN

Apple is an important fruit desired for taste and nutritive value.

The aim of this study was to investigate the comparative analysis between six local apple fruit samples (A: red Irani, B: France, C: yellow Irani, D: Staric, E: red Lebanon and F: yellow Lebanon), (A-C) taken from Haje Omran in (Erbil) and (D-F) samples from Barwari Bala in (Duhok) and to determine the physiochemical properties such as moisture content, ash content, pH, total soluble solids, total titratable acidity, crude protein and crude fiber.

From the results of this study, it was found that the moisture content of apple samples D and F which were from Barwari Bala (Dohuk) is higher D with 89.746% and F with 89.066% , this causes that to become these apple samples more softness and delicious taste than Haje Omran (Erbil) samples, whereas ash content of (Duhok) samples especially E with 1.976% and F with 1.950% has lowers content, only sample C mostly of minimum amount than all other samples with 1.883% .

However, sample E showed minimum value of pH and TSS quantity 3.436% and 12.23% respectively.

Whereas of high TTA content or malic acid 0.469 gl-1.

According to the crude protein and crude fiber higher quantity obtained in sample F with 1.600% and B with 8.310% , respectively.

From this study, it could be concluded that the apple samples D, E and F from Barwari Bala (Dohuk) have a good quality and more softness than Haje Omran (Erbil) samples and serve as good supplementary source of essential nutrient in the term of its physiochemical properties.

Apple is an important fruit desired for taste and nutritive value.

The aim of this study was to investigate the comparative analysis between six local apple fruit samples (A: red Irani, B: France, C: yellow Irani, D: Staric, E: red Lebanon and F: yellow Lebanon), (A-C) taken from Haje Omran in (Erbil) and (D-F) samples from Barwari Bala in (Duhok) and to determine the physiochemical properties such as moisture content, ash content, pH, total soluble solids, total titratable acidity, crude protein and crude fiber.

From the results of this study, it was found that the moisture content of apple samples D and F which were from Barwari Bala (Dohuk) is higher D with 89.746% and F with 89.066% , this causes that to become these apple samples more softness and delicious taste than Haje Omran (Erbil) samples, whereas ash content of (Duhok) samples especially E with 1.976% and F with 1.950% has lowers content, only sample C mostly of minimum amount than all other samples with 1.883% .

However, sample E showed minimum value of pH and TSS quantity 3.436% and 12.23% respectively.

Whereas of high TTA content or malic acid 0.469 gl-1.

According to the crude protein and crude fiber higher quantity obtained in sample F with 1.600% and B with 8.310% , respectively.

From this study, it could be concluded that the apple samples D, E and F from Barwari Bala (Dohuk) have a good quality and more softness than Haje Omran (Erbil) samples and serve as good supplementary source of essential nutrient in the term of its physiochemical properties.