Quality characteristics of bisir ‘Barhee’ dates during cold storage as affected by postharvest dipping in gibberellic acid, naphthaleneacetic acid and benzyladenine

Abstract

Quality characteristics of bisir 'Barhee' dates during cold storage as affected by postharvest dipping in gibberellic acid, naphthaleneacetic acid and benzyladenine.Abstract -Introduction. There is a growing demand in the international market for excellent-quality dates of cultivars such as 'Barhee' that are consumed at the bisir stage. Materials and methods. The effects of GA 3 , BA and NAA postharvest dipping treatments at different concentrations on the quality characteristics of bisir 'Barhee' dates during cold storage were investigated. Results and discussion. The total soluble solids (TSS) concentration was lower in the BA-and NAA-treated fruit than in control fruit. Similarly, the GA 3 -treated fruit at 150 mg·L -1 contained a lower TSS concentration than control fruit. The GA 3 at 150 mg·L -1 , BA at 60 mg·L -1 and NAA at (100 and 150) mg·L -1 increased vitamin C concentration compared with other treatments. Acidity and total phenol concentrations were not affected by any of the treatments. The date soluble tannin concentration was higher than control fruit only in the dates treated with 20 mg BA·L -1 . The weight loss % was lower in the BA-treated fruit at (20 and 60) mg·L -1 compared with all other treatments, while GA 3 treatment at 50 mg·L -1 increased fruit weight loss % compared with control fruit. The percentage of dates at the rutab stage (index for fruit ripening) was lower for fruit treated with GA 3 than for control fruit. Also, the rutab stage % was lower for fruit treated with BA at 40 mg·L -1 and NAA at 150 mg·L -1 compared with control fruit. The TSS concentration decreased during storage from the initial day to day 20. However, there were no further decreases in the TSS concentration after (40 and 60) days of storage. The acidity concentration was slightly increased during storage. The vitamin C concentration increased until 40 days of storage, then a slight decrease occurred. The total phenol concentration decreased after (40 and 60) days of storage compared with the initial level. The soluble tannin concentration slightly increased at day 20 but sharply decreased after (40 and 60) days of storage compared with the initial level. Both weight loss and rutab stage % gradually increased during storage. There were significant interaction effects between growth regulators and storage period on TSS, vitamin C concentration, weight loss and rutab stage %.Saudi Arabia / Phoenix dactylifera / fruits / developmental stages / cold storage / quality / chemicophysical properties / ripening / maturity Qualité des dates 'Barhee' au stade bisir stockées au froid après trempage post récolte dans l'acide gibbérellique, l'acide naphtalène et la benzyladénine.Résumé -Introduction. Il existe une demande croissante dans le marché international pour des dates d'excellente qualité telles que le sont celles du cultivar 'Barhee' qui sont consommées au stade bisir. Matériel et méthodes. Les effets du traitement de dates 'Barhee' au stade bisir par trempage après récolte dans des solutions de GA 3 , BA et ANA à dif...

Assessment of physico‐chemical and sensory properties of two date ( Phoenix dactylifera L.) cultivars under commercial cold storage conditions

“…The amount of Malic acid of both flesh date varieties increases with a significant manner with final concentration ranging of 0.300% for Majhoul and 0.278% for Boufeggous (Table ). These results are in conformation with the study of Al‐Qurashi and Awad (). These authors' reports that acidity level of date fruits increased slightly under cold storage conditions for Bisir ‘Barhee’ dates.…”

“…These results confirm the findings of Al‐Qurashi and Awad () who reported an increase in ‘Barhee’ date fruit weight loss (%) compared with control fruit when stored at 1°C for 2 months.…”

Effects of Gibberellic Acid (GA3) and Salicylic Acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage

“…Date fruits maturation goes through five stages: Hababouk, Kimri, Khalal (Bisir), Rutab and Tamer Figure [1] . Normally, dates are harvested and marketed at the last three stages of maturity and can be consumed soft, semi-dry or as dry fruits, depending on cultivar features, climatic conditions and market demand [7][8][9] .…”

“…Dipping in GA 3 prior to storage is applied to a wide range of fruits and achieved good results in quality preservation. Al-Qurashi and Awad [9] reported that postharvest dipping in GA 3 inhibited ripening and slightly improved the quality of cold stored Barhi dates at Khalal (bisir) stage. In addition, GA 3 at 150 ppm concentration significantly slowed down rate of fruit color changing and softening.…”

Phenolic, tannin, antioxidant, color, and sensory attributes of Barhi date (Phoenix dactylifera) fruit stored in modified atmosphere packages

“…These phases of maturity are associated with distinctive texture, sensory and chemical attributes (Awad, Al‐Qurashi, & Mohamed, ; Mehyar, El Assi, Alsmairat, & Holley, ). Date fruits is consumed while in Khalal, Rutab and Tamer stages and this depends on factors such as amount of soluble tannins in the cultivars, market demand and climate conditions (Al‐Qurashi & Awad, ; Glasner, Botes, Zaid, & Emmens, ). Barhi is a popular date fruit variety and its Khalal stage (sweet taste and yellow color) is short after harvest (August‐September in Saudi Arabia) and changes to Rutab in around 1 week if not handled properly.…”