. 2019 Feb 14;32(10):1591–1602. doi: 10.5713/ajas.18.0750

Table 1.

Physico-chemical characteristics of date cultivars

Properties	Aseel	Rabi	Irani	Muzafati
Moisture (%)	22.09±0.58^b	18.45±0.31^c	17.22±0.34^d	28.17±0.58^a
Fruit weight (g)	9.62±1.28^b	14.14±1.54^a	7.13±0.59^c	6.88±1.50^c
Ash (%)	1.67±0.06^d	2.19±0.09^b	1.92±0.05^c	2.29±0.06^a
Protein (%)	0.70±0.06^d	0.98±0.04^c	1.28±0.05^a	1.15±0.05^b
Fat (%)	1.31±0.05^a	1.18±0.05^b	1.11±0.06^c	0.62±0.04^d
Fiber (%)	0.49±0.05^c	1.11±0.02^b	0.29±0.04^d	1.96±0.10^a
Carbohydrates (%)	73.74±0.60^c	76.09±0.32^b	78.18±0.31^a	65.81±0.62^d
Energy (kcal/100 g)	309.57±2.42^c	318.90±1.34^b	327.79±1.41^a	273.41±2.40^d
pH	5.35±0.04^b	6.00±0.03^a	5.32±0.03^b	5.38±0.05^b
Acidity (%)	1.27±0.06^b	1.02±0.07^c	0.76±0.06^d	1.45±0.07^a

^a–d

Means with different letters in the same column show significant (p<0.05) differences between treatments.