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

Author:
Hazbavi, I., Khoshtaghaza, M.H., Mostaan, A., Banakar, A.
Source:
Journal of the Saudi Society of Agricultural Sciences 2015 v.14 no.2 pp. 153-159
ISSN:
1658-077X
Subject:
Phoenix dactylifera, ambient temperature, brix, color, drying, firmness, fruit quality, fruits, harvesting, heat treatment, humidity, pH, storage quality, storage temperature, water content, weight loss
Abstract:
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 6months 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 2N forces for all samples after 6months 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.
Agid:
5440663