Preserving Postharvest Quality of Medjool Date Palm Fruits by Edible Oil Emulsions Application

Abstract

Edible oils work to protect the fruit in more than one way. They act as a barrier or insulating layer that prevents moisture loss from the fruits, prevents the development of microbes on the surface, prevents chemical changes in the fruits, and prevents the deterioration of the fruits. These functions work to improve the quality of the fruits and increase the shelf life of the fruits. Medjool date palm fruits experience post-harvest difficulties such as weight loss, reduced taste, microbial contamination, and general quality degradation during storage, particularly at room temperature. Essential oils with antibacterial, antifungal, and antioxidant qualities, such as jasmine oil, black cumin oil, and jojoba oil, have demonstrated significant promise for improving fruit storability and quality. The purpose of this study is to investigate the effects of treatment with edible coating with jasmine oil, black cumin oil, and jojoba oil of Medjool date palm fruits under room storage conditions to lengthen shelf life, preserve quality, and reduce refrigeration during the seasons of 2021 and 2022. The study treatments were jasmine oil 1.5%, black cumin oil 1.5%, jojoba oil 7%, and untreated fruits as a control. Data showed that treatment with edible coating with jojoba oil reduced Medjool date palm fruit decay percentages and weight loss, delayed skin separation, and improved chemical fruit properties such as total sugar and total soluble solids (TSS%), followed by black cumin oil and then jasmine oil. The results showed that using jasmine oil, black cumin oil, or jojoba oil as a layer of essential oils provides a realistic option to enhance storability, extend shelf life, maintain quality, and reduce refrigeration in Medjool date palm fruits.