Abstract
Effects of pre-storage dipping in calcium chloride and salicylic acid on the quality attributes of stored Khalal Barhi dates
Highlights
Date palm (Phoenix dactylifera L.) is an ancient fruit tree that yields berry fruits, which constitute a primary food staple in the Middle East and North Africa region, where hundreds of date cultivars are grown and play a significant role in the economy, history, and culture of the people[1]
Several studies have addressed the effects of salicylic acid (SA) on bananas, kiwifruit, navel oranges, and plums[13,14,15,16]. It appears that data on the effects of postharvest treatments on the storability of fresh Barhi dates has been limited. The objective of this current work was to investigate the influence of postharvest dipping in aqueous CaCl2 and SA on the weight loss, fruit decay, total soluble solids (TSS), color, and texture of Barhi dates at the Khalal stage during cold and controlled atmosphere (CA) storage
2020 Atia A, et al Effects of pre-storage dipping in calcium chloride and salicylic acid on the quality of stored Khalal Barhi dates Vol 13 No
Summary
Date palm (Phoenix dactylifera L.) is an ancient fruit tree that yields berry fruits (dates), which constitute a primary food staple in the Middle East and North Africa region, where hundreds of date cultivars are grown and play a significant role in the economy, history, and culture of the people[1]. Dates are non-climacteric fruit, with shallow metabolic activity. Dates are harvested and marketed at the last three stages of maturity and can be consumed soft, semi-dry or dry, depending on the cultivar features, climatic conditions, and market demand[7]. Barhi dates are usually harvested and consumed fresh at the Khalal stage of maturity when the fruits are crispy and sweet with a bright yellow skin color. Barhi dates rapidly converts to the Rutab stage (in few days) where their tissues become softer, and their skin color turns to brown; at this stage, their consumer demand and market price decrease significantly[7]. Slowing fruit ripening after harvesting to extend their shelf life is crucial for marketing the harvested Barhi dates
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