The effect of variety, ripening stage and plantation
region on the chemical and technological properties
of yellow-orange and red cactus pear (prickly pear)
fruits were studied. Some chemical and technological
properties of cactus pulps were evaluated during
frozen storage for 12 months. In this study, some
products were processed from cactus pear and then
evaluated. The prcessed juice had good keeping
quality during storage for 6 months either at room
or fridge temperature. A prickly pear sheets from
the yellow-orange pulp were prepared with diffferent
ratios of sugar. The...