Physico-chemical characteristics and sensory quality of two date varieties under commercial and industrial storage conditions

Ismail, Baraem; Haffar, I.; Baalbaki, Ramzi; Henry, Christiani Jeyakumar

doi:10.1016/j.lwt.2007.06.009

Cited by 56 publications

(36 citation statements)

References 22 publications

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“…Finally, the irradiated samples were occupied the first rank in overall acceptability followed by the dried, packaged under vacuum and control samples. These results are in the same trend with those recorded by Grecz et al (1988), Al-Kahtani et al (1998), Ismail et al (2008), Kenawi et al (2011) andAbd El-Bar et al (2014). …”

Section: Issn: 1110-0486supporting

confidence: 90%

Effect of some Treatments on Chemical Composition and Quality Properties of Saidy Date Fruit (Phoenix dactylifera L.) During Storage

2016

AJAS

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This study was conducted out to improve the quality and the shelf-life of Saidy date variety during storage period for 12 months at room temperature using packing under vacuum, drying and irradiation (1KGy) treatments. Results showed that packing under vacuum is more effective for controlling the insect infestation (3.85%) followed by the irradiated (11.12%), dried (12.11%). While, the control sample recorded 17.24%, at the end of storage time (12 months). The moisture content of the control date sample decreased from 15.23 to 9.29% at the end of storage while it was decreased from 15.23 to 9.67%, from 15.15 to 8.92% and from 15.80 to 9.67% for the packed under vacuum, dried and irradiated samples, respectively. Data showed that, during the storage periods (12-months), the protein contents reduced from 2.52 to 1.97%, from 2.52 to 2.02%, from 2.57 to 2.15% and from 2.45 to 2.09% for the control, packed under vacuum, dried and irradiated samples, respectively. Data revealed that total bacterial counts immediately decreased after irradiation and drying to a greater extent, compared to the reduction in molds and yeasts. Beside, the microbial flora in all treatments remained at low count until the end of storage period. The irradiated sample had the lowest microbial counts, followed by the packed under vacuum and dried samples. The organoleptic evaluations show that the panelist could not discriminate between the non-irradiated and irradiated date fruits. Furthermore, all treatments have no detectable adverse effect on the preference rating of the fruits. The irradiated samples were occupied the first rank in overall acceptability of sensory evaluation followed by the dried and packed under vacuum samples. These results suggest that packing under vacuum, drying and irradiation treatments of Saidy date fruit could be used as alternative methods for improving the fruit quality, as well as prolonging its marketable period at room temperature for 12 months or more.

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Section: Issn: 1110-0486supporting

confidence: 90%

Effect of some Treatments on Chemical Composition and Quality Properties of Saidy Date Fruit (Phoenix dactylifera L.) During Storage

2016

AJAS

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“…Finally, the irradiated with 1KGy samples were occupied the first rank in overall acceptability followed by the irradiated with 2KGy, 4KGy and control samples. These results are in the same trend with those recorded by Grecz et al (1988), Al-Kahtani et al (1998), Ismail et al (2008), Kenawi et al (2011) andAbd El-Bar et al (2014).…”

Section: Effect Of Gamma Irradiation On Sensory Evaluation Of Sakkotysupporting

confidence: 90%

Effect of Gamma Irradiation on Quality and Composition of Sakkoty Date Fruits (Phoenix dactylifera L.) During Storage

2017

AJAS

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This study was carried out to improve the quality and the shelf-life of Sakkoty date variety during storage period at room temperature using gamma irradiation doses of 0, 1, 2 and 4Kilo Gray (KGy). The effect of radiation treatments on the quality and composition of samples were evaluated at 0, 4, 8 and 12 months of storage. Results showed that the irradiated fruits with 4KGy are more effective for controlling the insect infestation (3.22%) followed by the irradiated date sample with 2KGy (6.00%) and 1KGy (6.45%). While, the control sample recorded 24.25% at the end of storage period. The moisture content of the control date sample decreased from 11.64 to 8.33% at the end of storage while it was decreased from 11.94 to 8.04%, from 11.89 to 8.35% and from 11.61 to 8.28% for the irradiated fruits by 1, 2 and 4KGy, respectively. However, the content of all sugars immediately decreased after irradiation, while it were increased gradually with increasing the storage time. Data revealed that the total bacterial counts immediately decreased after irradiation to a great extent, compared with the reduction in molds and yeasts. Beside, the microbial flora in all used doses were remained at a low count until the end of storage period. The irradiated sample with 4KGy had the lowest microbial counts, followed by the irradiated samples by 2 and 1KGy, respectively. The organoleptic evaluation showed that the panelists can not discriminate between the non-irradiated and irradiated date fruits. Furthermore, all the studied doses have no detectable adverse effect on the preference rating of the fruits. The irradiated sample with 1KGy was occupied the first rank in overall acceptability of sensory evaluation followed by the irradiated samples with 2KGy and with 4KGy. These results suggest that the packing irradiated fruits by 1, 2 and 4KGy of Sakkoty date fruit can be used as alternative method for improving the fruit quality, as well as prolonging its marketable period at room temperature for 12 months.

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“…Quality of fruits and vegetables is greatly affected by post-harvest treatments and storage (Ismail et al 2008) by affecting in the nutritional and sensory quality of the product (Laurila and Ahvenainen 2002). Unfortunately, few studies dealt with the effect of wash treatments on date fruits quality parameters.…”

Section: Resultsmentioning

confidence: 99%

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

et al. 2012

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The effectiveness of different postharvest wash treatments at two levels (10 and 20 g/l) for different dipping times was determined to remove chlorpyrifos from date fruits treated at concentration of 2 mg/l. The recovered amount of chlorpyrifos was extracted based on the solid phase extraction (SPE) method and then analyzed by gas chromatography with mass spectrometry (GC-MS). The results demonstrate that the removal of chlorpyrifos increased in the order of acetic acid (AA)> citric acid (CA)> hydrogen peroxide (H 2 O 2 )> potassium permanganate (KMnO 4 )> running water (H 2 O), and the percent of pesticide residue on date fruits depended on the concentration of tested washing treatments and dipping time without the formation of the toxic by-product, chlorpyrifos-oxon. Kinetic studies revealed that chlorpyrifos was found to be more easily removable from date fruits treated with the tested chemical solutions with t 1/2 values of 12-29 min compared with roughly 53 min in case of running water. The impact of these washing treatments on quality of date fruits illustrated that all treatments exerted a little negative effect on total sugars content but H 2 O 2 and KMnO4 at level of 2 % had more drastic effect. Whereas, running water, 10 and 20 g/l CA caused significant increases in total phenolic contents, during all the tested contact times compared with control. Except the insignificant effect of KMnO 4 treatments, antioxidant capacity of date fruits tended to increase in all wash treatments, when the contact times were 5 or 15 min.

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Physico-chemical characteristics and sensory quality of two date varieties under commercial and industrial storage conditions

Cited by 56 publications

References 22 publications

Effect of some Treatments on Chemical Composition and Quality Properties of Saidy Date Fruit (Phoenix dactylifera L.) During Storage

Effect of some Treatments on Chemical Composition and Quality Properties of Saidy Date Fruit (Phoenix dactylifera L.) During Storage

Effect of Gamma Irradiation on Quality and Composition of Sakkoty Date Fruits (Phoenix dactylifera L.) During Storage

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

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