Sugar content of selected carob fruits
Carob is an important fruit for both fresh consumption and an industrial use. It is also very suitable to withstand drought conditions in the Turkish Republic of Northern Cyprus (TRNC), although there is no special cultivar used for carob production in the country. Therefore, the fruit quality characteristics are not homogeneous. Recently, a selection study has been carried out within the Carob Selection Project by Cukurova University and the Institute of Agricultural Research of the Ministry of Agriculture and Natural Resources in TRNC. In this study, we assessed the sugar content of 90 selected carob accessions. Mature pods were analyzed for glucose, fructose, sucrose, sorbitol and total sugar contents by using high-performance liquid chromatography technique (HPLC). Considering the results, the sucrose content of the fruit was found to be between 24.7 and 68.38% (Turkmenköy 3, Akova 2) and fructose content was between 2.97 and 10.06% (Turkmenköy 3, Topçuköy 2). In terms of total sugar, the Turkmenköy 3 genotype gave the lowest value with 30.03% and Akova 2 genotype gave the highest with 81.93%. Mehmetçik 1 genotype gave the highest brix value (54.4%), while the lowest brix value was obtained from Çınarlı 3 (37.2%).
Dikkaya, Y.R., Baydar, K., Kafkas, E., Comlekcioglu, S. and Küden, A.B. (2020). Sugar content of selected carob fruits. Acta Hortic. 1280, 269-274
TRNC, genetic resources, sugar content, HPLC