DOI: 10.5593/sgem2017/61/S24.004


A. Cozma, A. Velciov, D. Lalescu, I. Cretescu, S. Popescu
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 27-34 pp, DOI: 10.5593/sgem2017/61/S24.004


The fruit represents the group of foods with vegetable origin, very precious from nutritional point of view, rich in carbohydrates, cellulose, minerals and organic acids, needed daily for the human body. A popular form often used for preserving fruit in cold periods, are fruit compotes which occupies an important place in our daily diet. Pineapples and mango fruit are consumed fresh, cooked, juiced and also can be preserved. The aim of the study was to evaluate some physicochemical characteristics (pH, total soluble solids (TSS), conductivity and viscosity) in case of various types of exotic fruit compotes. In the experimental part were analyzed different samples of pineapple and mango fruit compote prepared by us, simply just from fruit, also with sweetener and with the addition of brown sugar. The pH was measured using a pH meter mark OP-211/2 connected with combined electrode OP-0808P according to the AOAC methods, the total soluble solids using a refractometer Abbe. Electrical conductance was determined by conductometer OK 112 and viscosity using Ubbelohdetype viscometer. The data were statistically processed using Statistica10. The results demonstrate statistically significant differences between different physicochemical parameters of various types of fruit compotes, using Duncan test (p<0.05 was considered as significant).

Keywords: pineapple, mango, fruit compote, statistical data evaluation