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Effect of postharvest hot-water and heat treatment on quality of date palm (cv. Stamaran)

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In this research, fresh harvested date palm (Phoenix dactylifera L.) cv. ‘‘Stamaran’’ was treated with hot water rinsing and dried (HWR) at 50 C (HWR-50), 60 C (HWR-60) and 70 C (HWR-70). The effect of these heat treatments on fruit quality was investigated during 6 months at ambient temperature storage (25 C of temperature and 75% of humidity). Moisture, pH, color,weight loss, Brix and firmness of the samples were studied. Results indicated that during storage the moisture content and color changed significantly. The major change was observed for firmness where a maximum force for puncture test varied from about 3.5 to 2 N forces for all samples after 6 months of storage at 25 C. Harvesting at Tamr stage followed by treating the fruits with hot water, drying and storing at 25 C (Especially HWR-70) showed to be a promising method for maintaining date palm fruit storage quality.

KEYWORDS
Date fruit;Drying;Hot water;Quality characteristics;Storage

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Ketersediaan

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Informasi Detail

Judul Seri

Journal of the Saudi Society of Agricultural Sciences

No. Panggil

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Penerbit

: King Saud University., 2015

Deskripsi Fisik

Journal of the Saudi Society of Agricultural Sciences (2015) 14, 153–159

Bahasa

English

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

(2015) 14

Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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