Changes in physical and chemical properties of Opuntia dillenii fruits during the growing stages

This study was conducted to enlarge the knowledge about the changes in physical andchemical properties of Opuntia dillenii fruits during the growing stages. Significant increaseswere observed in weight of ten fruits, ratio of pulp/peel, seeds percentage, firmness, widthand length. In addition, the levels of total soluble solids, total sugars, reducing sugars,ascorbic acid, total phenolic compounds and antioxidant activity significantly increased, butthe pH decreased. In addition, the maximum values of the properties were observed at 210DAFB (Days After Full Bloom). The content of betalains significantly increased and themaximum value was 100.47 mg /100 g at 210 DAFB. However, the content of totalchlorophylls significantly decreased and the lowest level was 1.65 mg / L at 210 DAFB. Also,the highest level of (a*) and the lowest level of (b*) were recorded at 210 DAFB. Therefore,the Opuntia dillenii fruits should be harvested at 210 DAFB under the Egyptian conditions.