Several bunches of the six varieties were collected in the fields. The first two hands of each bunch were removed. Stages of maturation of the fruits were followed in the laboratory at temperatures between 20 °C and 25 °C. The fruits were washed, and separated into pulp and peel. The peels obtained were dried at 60 °C for 24 h, then stored in polypropylene plastic bags at room temperature before use.