Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars

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• 作者：Fahad Al-Asmari^a ; ^b ; Nilesh Nirmal^a ; Mridusmita Chaliha^a ; ^c ; David Williams^c ; Ram Mereddy^c ; Kinnari Shelat^a ; ^d ; Yasmina Sultanbawa^a ; ^{y.sultanbawa@uq.edu.au}
• 关键词：Phoenix dactylifera L. ; Total phenolics ; Antioxidant activity ; Fungal occurrence
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：644-649
• 全文大小：508 K
• 卷排序：221

文摘

Aspergillus sp. was the most dominant fungal genera in Saudi fresh date cultivars. Lowest fungal occurrence and highest total phenolic content in Rothana cultivar. Total sugar and fungal occurrence highest in Sukari and Barhi cultivars. Mycotoxins not detected in any of the date cultivars during 14 days of storage.