FOOD QUALITY PARAMETERS OF CACTUS PEAR FRUIT - G. Osthoff1 & Maryke T. Labuschagne2

1Department of Microbial, Biochemical & Food Biotechnology and 2Department of Plant Sciences, University of the Free State,
Bloemfontein 9300, South Africa

Cultivation of cactus pear is gaining popularity as an alternative crop for semiarid areas. Cladodes are used for animal feed and the fruit for human consumption. Prices obtained for cactus pear fruits on the national fresh produce markets of South Africa compare very favorably with those of more common fruits, such as apple, peach and orange. To fully exploit this crop, it is important that food quality parameters should be determined. Once these are known, specific uses of these plants could be targeted. The fruit of 33 cactus pear cultivars were analyzed for their percentage of edible fruit, juice content, and glucose, fructose and sucrose content. Sugar content of the fruit and is one of the most important characteristics for the fresh fruit market. The results showed significant differences in all measured parameters for fruit from different cultivars. Choice of cultivar is therefore very important when deciding to produce for a specific market.