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

Mahmoud Younis,Abdullah Alhamdan,Ahmed Atia,Diaeldin Abdelkarim

doi:10.25165/j.ijabe.20181103.3760

Mahmoud Younis, Abdullah Alhamdan + Show 2 more

Open Access

https://doi.org/10.25165/j.ijabe.20181103.3760

Copy DOI

Abstract

Barhi dates at Khalal maturity stage are well-known with their pleasant taste, crispy texture, and bright yellow color. It is necessary to extend the duration of Barhi Khalal stage which is too short for effective marketing. This study aimed to inspect the effects of Gibberellic Acid (GA3) and Salicylic Acid (SA) postharvest treatments on retaining the high quality of Khalal Barhi fruits during controlled atmosphere storage. Fresh samples of Barhi fruits at Khalal stage harvested at three different ripening levels were dipped after harvesting in GA3 (150 ppm) or SA (2.0 mmol/L) and subsequently stored in controlled atmosphere (0°С, 5% O2, 5% CO2, 80%±5% RH). The results revealed that the GA3 and SA treatments reduced the percentage of weight loss and decay in the fruits, while the total soluble solids increased. Moreover, GA3 and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to the control. Sensorial results support the experimental data and disclosed that the GA3 (150 ppm) treatment in the controlled atmosphere (CA) storage was better in conserving the quality of Barhi at the Khalal maturity stage and delaying ripening process. Keywords: Barhi dates, Khalal maturity stage, Gibberellic Acid (GA3), Salicylic Acid (SA), postharvest treatments, controlled atmosphere (CA) storage DOI: 10.25165/j.ijabe.20181103.3760 Citation: Atia A, Abdulkarim D, Younis M, Alhamdan A. 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. Int J Agric & Biol Eng, 2018; 11(3): 211–219.

Highlights

The date fruits of the palm tree (Phoenix dactylifera L.) represent an important segment of the economy in many producing countries, especially in the Middle East and North Africa countries[1]
After 60 d in controlled atmosphere (CA) storage, the weight loss in R1 samples increased by 1.35%, 1.01% and 0.49% of control, Salicylic Acid (SA)-treated and GA3-treated samples, respectively, and R2 samples were 1.55%, 1.34% and 1.13%, respectively
After 120 d in CA storage, the R1 fruits weight loss increased by 1.51%, 1.02% and 0.79% of the control, SA-treated and GA3-treated samples, respectively, and the R2 were 1.73%, 1.44% and 1.35%, respectively

Summary

Introduction

The date fruits of the palm tree (Phoenix dactylifera L.) represent an important segment of the economy in many producing countries, especially in the Middle East and North Africa countries[1]. Date fruits maturation goes through five stages: Hababouk, Kimri, Khalal (Bisir), Rutab and Tamer Figure[1]. 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]. Fresh dates, such as Barhi cultivar, are popular and widely consumed at the Khalal stage of maturity (first edible stage) when the fruits are crispy and sweet with a bright yellow color. A critical challenge is the preservation of the high quality of Barhi dates for the longest possible period after harvesting and during the marketing process[10, 11]

Objectives

Methods

Results

Conclusion