Morphological properties of heat treated date fruits (Phoenix dactylifera L.) in postharvest

Mohamed Marouf Aribi; Mustapha Khali

doi:10.57056/ajet.v7i1.12

Authors

Mohamed Marouf Aribi Higher National School of Biotechnology-Taoufik Khaznadar, Constantine, Algeria.
Mustapha Khali The Technical Center for Agri-Food Industry (CTIAA), Ibn Khaldoun Street Boumerdès B.P 71A, Algeria.

DOI:

https://doi.org/10.57056/ajet.v7i1.12

Keywords:

Postharvest, Date, Heat treatment, Morphological, Characteristics

Abstract

In this research, fresh harvested date palm (Phoenix dactylifera L.) was treated with heat treatment at 55 ±2°C for 20 min in a ventilated oven. The effect of this heat treatment on date fruits quality was investigated during 5 months of storage at room temperature storage 22 ±1°C of temperature with 75 to 80% of relative humidity (RH), and 10 ±1°C with 85 to 90% of relative humidity (RH). Morphological characteristics of the samples were studied. Results indicated that during storage the morphological characteristics changed significantly. The width of date samples stored at 10°C is significant compared to heat-treated and not heat-treated samples stored at room temperature. The major change was observed for the sample of heat-treated dates stored at 10 ±1°C has the highest weight compared to the other samples of the dates studied. The R-Index quality showed a rate of 8.56% and which increased in heat-treated dates to reach 8.87%. Harvesting at Tamr stage followed by treating the fruits with heat treatment, showed to be a promising method for maintaining date palm fruit storage quality.

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