2009_Book_FoodChemistry

18.1 Fruits 815
Table 18.3. Average chemical composition of fruits (as % of fresh edible portion)
Fruit Dry Total Titratable Dietary Pectin b Ash pH
matter sugar acidity a fiber
Apple 16.0 11.1 0.6 2.1 0.6 0.3 3.3
Pear 17.5 12.4 0.2 3.1 0.5 0.4 3.9
Apricot 14.7 8.5 1.4 1.6 1.0 0.6 3.7
Sour cherry 14.7 9.9 1.8 1.0 0.3 0.5 3.4
Sweet cherry 17.2 13.3 1.0 1.3 0.3 0.6 4.0
Peach 12.9 8.5 0.6 1.9 0.5 0.5 3.7
Plum/prune 16.3 10.2 1.5 (Ä) c 1.6 0.9 0.5 3.3
Blackberry 15.3 6.2 1.7 3.2 0.5 0.5 3.4
Strawberry 10.2 5.7 1.1 1.6 0.5 0.5
Currant, red 15.3 4.8 2.3 (C) c 3.5 0.9 0.6 3.0
Currant, black 18.7 6.3 2.6 (C) c 6.8 1.7 0.8 3.3
Raspberry 15.5 4.5 2.1 (C) c 4.7 0.4 0.5 3.4
Grapes 18.9 15.2 0.9 (W) c 1.5 0.3 0.5 3.3
Orange 14.3 8.3 1.1 1.6 0.5 3.3
Grapefruit 11.4 7.4 1.5 1.6 0.4 3.3
Lemon 9.8 3.2 4.9 0.5 2.5
Pineapple 15.4 12.3 0.7 1.0 0.4 3.4
Banana 26.4 20.0 0.6 (Ä) c 1.8 0.9 0.8 4.7
Cherimoya 25.9 13 0.2 0.9
Date 80 65.1 1.3 8.7 1.8
Fig 20 13 0.4 2.0 0.6 0.7
Guava 17 5.8 0.9 5.2 0.7 0.7
Mango 19 12.5 0.3 1.7 0.5 0.5
Papaya 11 7.1 0.1 1.7 0.6 0.6
a Sum: citric acid + malic acid + tartaric acid.
b Results are expressed as calcium pectate.
c Calculated as malic (M), citric (C), or tartaric acid (T).
(18.3)