Barhi Dates Research Articles

Effect of adding some macro- and microelements and spraying with the growth regulator Brassinolide on the chemical content of date palm leaves, Barhi Cultivar

A field experiment was carried out on February15, 2023 in the Orchard Development Project / Kerbala Agriculture Directorate, located in the Um Gharagher area / Al-Husseiniyah district / Kerbala governorate during the 2023 growing season, with the aim of studying the effect of some micronutrients and spraying with the growth regulator Brassinolide on the chemical content of the Barhi date palm, at the age of 16 years, the experiment was implemented according to a randomized complete block design (R.C.B.D) in the order of factorial experiments and with three replications. The study included two factors, the first factor was adding some macro- and micro-nutrients at three levels (0, 1000, and 1500 g palm-1), while the second factor included four concentrations of spraying with a regulator. Growth Brassinolide (0.0, 0.3, 0.6 and 0.8 mg L-1). The results showed that treatment with chemical compound fertilizer at the level of 1500 g palm-1, significantly affected the chemical content of the leaves by giving them the highest average content of chlorophyll, carbohydrates, nitrogen, phosphorus, potassium and iron (0.893 mg g-1, 12.129%, 1.001%, 0.464%, 1.303% and 168.720 mg kg-1 respectively), while the spraying treatment with brassinolide at a concentration of 0.8 mg L-1 recorded the highest average leaf content of chlorophyll, carbohydrates, nitrogen, phosphorus, potassium and iron (0.943 mg L-1, 12.420%, 1.066%, 0.497%, 1.366% and 171.880 mg kg-1, respectively). As for the interaction between the two factors, it was noted that the treatment (1500 g palm-1 + 0.8 mg L-1) was superior by giving it the highest average for all the traits under study.

Pre and Post-Harvest Studies on Barhi Date

Pre and Post-Harvest Studies on Barhi Date

Changes in amino acid levels and their effects on parthenocarpic fruit formation in young Barhi date palms Phoenix dactylifera L. derived from tissue culture

Changes in amino acid levels and their effects on parthenocarpic fruit formation in young Barhi date palms Phoenix dactylifera L. derived from tissue culture

Utilizing VIS-NIR Technology to Generate a Quality Index (Qi) Model of Barhi Date Fruits at the Khalal Stage Stored in a Controlled Environment.

Saudi Arabia is a prominent producer of dates, producing 1.6 million tons annually. There is a need to evaluate the physical properties and quality of fruits non-destructively and then modeled and predict them throughout the storage period. The aim of the current study was to generate a quality index (Qi) and visible-near-infrared spectra (VIS-NIR) models non-destructively to predict properties of Barhi dates including objective and sensory evaluations. A total of 1000 Barhi fruits were sorted into three stages of maturation, ranging from 80 to 100% yellowish. The physical properties (hardness, color, TSS, pH, and sensory evaluations) of Barhi dates were measured and modeled with Qi based on VIS-NIR of fresh Barhi fruits and during storage in ambient (25 °C), cold (1 °C), and CA (1 °C with 5%:5% O2:CO2, 85% RH) conditions for up to 3 months. The prediction of Qi was non-destructively based on VIS-NIR utilizing PLSR and ANN data analysis. The results showed that the shelf-life of stored Barhi fruits were 20, 40, and 120 days corresponding to 25 °C, cold (1 °C), and CA, respectively. It was found that VIS-NIR spectroscopy was helpful in estimating the Qi of Barhi fruits for PLSR and ANN data analysis, respectively, in calibration with an R2 of 0.793 and 0.912 and RMSEC of 0.110 and 0.308 and cross-validation with an R2 of 0.783 and 0.912 and RMSEC of 0.298 and 0.308. The VIS-NIR spectrum has proven to be an effective method for the evaluation of the Qi of Barhi fruits and their physical properties throughout the supply chain in the handling, processing, transportation, storage and retail sectors. It was found that ANN is more suitable than PLSR analysis.

Effect of Pollinator, Number of Pollination Times and Organic Fertilizer on Leaf Mineral Content and Yield of Barhi Date Palm

The experiment was conducted in 2022 in one of the date palm orchards of Barhi cultivar cultivated at Dawar palm station, Ministry of Agriculture / Horticultural Department, to study the effects of pollinator cultivar and decomposed organic fertilizer on yield and leaf mineral content of 54 drip-irrigated 7-year-old cultivar dates. A disease- and insect-free palm tree of consistent height and age, Factors of the study included adding two pollinator cultivars, Ghanaami Akhdar (P1) and local cultivar (P2), three times (N1), two (2 days after first pollination) (N2), and three times (3 days after first and 3 days after second) (N3). Decomposed organic fertilizer (sheep manure) was added in three levels (0, 20, and 40 kg.date-1), denoted by M0, M1, and M2. The factorial experiment in an RCBD employed 54 trees since treatments were reproduced three times (one date palm tree per experimental unit). The experimental results revealed that local cultivar pollinator (P2) enhanced fruit dry weight by 77.71% but did not affect leaf nitrogen, phosphor content, or fruit weight. Results revealed that pollination number did not substantially affect leaf nitrogen or phosphor content, but once (N1) showed considerable superiority in fruit dry weight of 78.10 % and fruit weight of 104.14 g. At 40 kg sheep dung, leaf nitrogen and phosphor increased considerably.date-1 (M2) had the maximum leaf nitrogen and phosphor content of 1.548% and 0.380 %, and fruit weight of 107.00 g. M1 had the highest fruit dry weight percentage of 78.95%. Triple interactions between study parameters strongly influenced all attributes.

Date Industry by-Product: Date Seeds (Phoenix dactylifera L.) as Potential Natural Sources of Bioactive and Antioxidant Compounds

The chemical composition, carotenoids, anthocyanins, total phenolic content, total flavonoid content, and antioxidant activity of three date seed cultivars, mainly Barhi, Ruthana, and Qatarah, were investigated. Date seed bioactive compounds were extracted by using different extraction solvents. The chemical analysis revealed that the Barhi cultivar has the highest moisture and fat content, while Ruthana has the highest carbohydrate content. There were no significant differences in protein and ash contents among the three date seeds. Ethanol (100%) showed the highest bioactive compound contents and antioxidant activity, whereas water showed the lowest content among the six solvents. Generally, all the date seed cultivars contain high amounts of phenolic, flavonoid, and antioxidant activity. The carotenoid content was highest in the Barhi (1.98 mg/g DW) followed by Qatarah (1.25 mg/g DW) and Ruthana (0.89 mg/g DW) seed, while the anthocyanin content was highest in the Ruthana cultivar (5.51 ± 0.71 cyanidin 3-glucoside/g DM.) and lowest in Barhi date seed (3.335 ± 0.23 cyanidin 3-glucoside/g DM.). Among the three date seeds, the Ruthana seed showed the highest phenolic (93.36 ± 0.30 mg GAE/g) and flavonoid compounds (59.9 ± 0.44 mg CE/g), DPPH activity (78.6 ± 0.92%), and total reducing power (60.3 ± 0.09%). The optimum solvent for the extraction of the antioxidants and their activity in each date seed was validated by using partial least squares regression (PLS). The results revealed a variation in the valid and optimum extracts for each seed; 100% ethanol extract for Barhi seed and mixture of methanol:ethanol:water (M 40:E40:W20) extract for Ruthana and Qatarah cultivars were the best solvent systems. The high natural antioxidant content of date seeds indicates that they can be considered functional ingredients for food and medicinal uses.

Chemical composition and effective compounds of dates and their use in a snack to give energy to athletes

Background: Dates are recognized as a rich source of nutrients, so they are considered a complementary food element positioning them as functional food for athletes. Energy balls are nutritious snack foods that people, individuals and athletes enjoy. They are a source of natural sugars, fibers and proteins that are nutritionally balanced. Food supplements consist of protein, fats, vitamins, minerals and carbohydrates. Objective:Enrichment some food products, especially energy-rich balls for athletes that made from dates as a main component for it. Materials and Methods: Date fruits from five cultivars (Dekel Nour, Barhi, zahdi, khlas, sukari) were collected from the orchards of Baghdad Governorate. The fruits were cleaned and dried in an oven at a temperature of 45 ° C until dryn, then the fruits were ground by means of a grinder. The ground forms were kept in sealed glass containers at a laboratory temperature of 20-25 °C until use.Results: Variability in contents was observed across the different cultivars, with the highest percentage of total sugars, amounting to 86.70%, being recorded in Barhi dates. Conversely, the lowest sugar percentage was found in date meat, measuring at 69.20%. The fruits recorded the highest moisture percentage with a value of 30.01%. The mineral composition showed that P was the predominant mineral, followed in descending order by Mg, Ca, and proteins. The protein content ranged from 2.14 to 3.20%, while crude fat ranged from (0.15 - 0.44) %. Moisture content in date varieties with early ripening time was between low and high values of 10% to 30%. The comprehensive nutritional profile encompassed minerals and numerous vitamins, most notably B vitamins. Carbohydrates constitute 70% of the date’s composition, including fructose and glucose. Additionally, dates are rich in calcium, magnesium, selenium, copper, phosphorous, potassium, zinc, sulfur, cobalt, fluorine, and manganese. Lately, interest in dates has increased because of their health importance, catalyzing the development of food products.Keywords: Dates, active substances, chemical compounds, functional foods, oat, nuts

Quality Attributes of Cold-Stored Khalal Barhi Dates Treated with Guava Leaf Extract and/or Lactic Acid as Natural Preservatives.

The use of natural ingredients to preserve the quality of fresh fruits is a promising approach to healthier products and a more sustainable industry. The present study was carried out to assess the effect of lactic acid (LA) and guava leaf extract (GLE) as natural preservatives on the quality parameters of Khalal Barhi dates. Physicochemical properties, antioxidant activity, color parameters, firmness, sensory properties, and yeast and mold counts of date fruits were evaluated during five weeks of storage at 4 ± 1 °C. The bioactive compounds in GLE were estimated by HPLC, which exhibited that GLE contains significant amounts of bioactive compounds, mainly, phenolics and flavonoids. With prolonged storage, the moisture content decreased, while the total soluble solids (TSS) increased in all samples. Similarly, a slight decrease in the pH with a concomitant increase in titratable acidity (TA) was observed throughout the storage. Generally, the samples treated with natural preservatives revealed lower changes in moisture content, TSS, pH, and TA than the control. The results exhibited decreased total phenolic content (TPC) and antioxidant activity for all samples with extended storage. The GLE and LA + GLE treatments significantly (p < 0.05) increased TPC and antioxidant activity on day 0 and preserved higher values of both during storage. Additionally, a decrease in the L* and b* values with an increase in the a* values of all samples was observed with advancement of storage. The LA + GLE treatment minimized the changes in color parameters and maintained higher firmness values during storage. Similarly, the sensory properties of all samples decreased with prolonged storage, but insignificant (p > 0.05) differences were found among the samples. Dipping treatments inhibited microbial growth over time, with the lowest yeast and mold counts achieved by the LA + GLE treatment. It can be concluded that the LA + GLE treatment has a protective effect on Khalal Barhi dates by minimizing post-harvest changes and decreasing the microbial load.

Effects of Extraction and Evaporation Methods on Physico-Chemical, Functional, and Nutritional Properties of Syrups from Barhi Dates (Phoenix dactylifera L.)

Date fruits (Phoenix dactylifera L.) are rich in sugar and also contain a substantial amount of phenolic compounds. Therefore, date fruits can be used to produce an alternative sweetener, having lower glycemic index than sucrose. This study investigated the effects of extraction and evaporation methods on various properties of the syrups prepared from Barhi dates. Extraction of date juice with the aid of pectinase or cellulase significantly enhanced the production yield, total phenolic content, and antioxidant activities determined by Ferric Reducing Antioxidant Power and Oxygen Radical Absorbance Capacity assays. Syrups prepared without enzyme application had about 6-7 times higher apparent viscosity than those prepared from the enzyme-assisted extracted juices. Vacuum evaporation produced syrups with significantly lighter color and inferior antioxidant properties than open heating. Properties of date syrups prepared with or without enzyme-assisted extraction followed by open heat evaporation were not different. They had a glucose-to-fructose ratio close to 1:1, received good sensory acceptability scores of above 6 on a 9-point hedonic scale, contained a safe level (<40 mg/kg) of 5-hydroxymethyl-2-furfuraldehyde, and exhibited similar glass transition and melting temperatures; while a greater inhibition on α-amylase activity was observed in syrups obtained from enzyme-assisted extraction. The in vivo glycemic measurement revealed that the syrup prepared with the aid of Pectinex and open heating was classified as low glycemic index (GI = 55) and medium glycemic load (GL = 11). Thus, enzyme-assisted extraction of date juice using Pectinex could be used to produce a healthy natural sweetener from low quality date fruits.

Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits

The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36-68.43 to 62.13-63.11%) and an increased soluble solids content (from 27.16-27.24 to 31.45-33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00-6.28 to 4.89-5.29) with an increase in acidity (from 0.12-0.14 to 0.23-0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22-12.36 to 3.19-5.17 mg GAE/g) and antioxidant activity (from 44.11-68.26 to 23.84-38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87-55.92 to 41.68-45.68) and b* (from 36.25-37.09 to 23.59-25.42) values of all samples, while the a* value of all samples increased (from 1.29-1.40 to 2.22-2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21-8.66 to 6.71-7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.

Pulsed Electric Field as a Novel Technology for Fresh Barhi Date Shelf-Life Extension: Process Optimization Using Response Surface Methodology

Fresh dates of the Barhi cultivar at the Khalal maturity stage are well known for their pleasant taste, crispy texture, and bright yellow color. One of the primary technical challenges is preserving the initial high-quality fresh Khalal Barhi dates and extending their shelf life for the longest possible period after harvesting and during the marketing process. Resolving this problem would permit the export of high-quality fresh Saudi dates to international markets. Therefore, the main aim of this study is to evaluate the feasibility of utilizing a pulsed electric field as a novel non-thermal postharvest processing technology for preserving the nutritional, microbiological, and physical quality of Barhi dates during storage at different temperatures and durations. To accomplish this goal, a five-factor mixed-level central composite rotating design (CCRD) with a response surface methodology (RSM) model was used to define the best PEF processing conditions and subsequent storage environments. The influence of independent factors, PEF intensity (10, 20, 30, and 40 kV/cm), PEF exposure time (40, 80, 120, and 160 ms), PEF numbers (50, 100, 150, and 200 pulses), storage temperature (1 °C, 5 °C, 15 °C, and 25 °C), and storage time (1 day, 6 days, 11 days, 16 days, and 21 days), on the total soluble solids, firmness, total color changes, total viable count, total phenolic content, DPPH antiradical activity, fructose, and glucose were assessed. The results indicated the optimal conditions of PEF treatment and subsequently storage conditions for conserving the quality and elongating the storability of fresh Barhi dates were: 10.3 kV/cm PEF intensity; 46.73 ms PEF duration; number of PEF, is 169.9 pulses; 18.7 °C storage temperature; and 21 days’ storage time. At the aforementioned optimal conditions, the values of total soluble solids (TSS), firmness, ΔE, total viable count (TVC), total phenolic content (TPC), DPPH antiradical activity, glucose, and fructose were 41.44%, 62.47 newton, 0.1, 0.098 log CFU/g, 1.29 mg GAE/g, 65.95%, 3.45, and 3.44, respectively. These values were comparable to the predicted values (Desirability value = 1), indicating that the applied RSM models were ideal for optimizing the PEF and storage conditions for preserving the quality and prolonging the fresh Barhi dates’ shelf life. Overall, the ideal PEF treatment and storage conditions for sustaining the quality characteristics of Barhi dates during an extended storage time were identified in this study.

Evaluation of Different Insecticides Against Lesser Date Moth, Batrachedra amydraula Meyrick, 1916 (Lepidoptera: Batrachedridae) under Field Conditions

Evaluation of Different Insecticides Against Lesser Date Moth, Batrachedra amydraula Meyrick, 1916 (Lepidoptera: Batrachedridae) under Field Conditions

Physical Properties of Barhi dates at khalal stage, study area (Baghdad city)

In this research, the physical properties of l Barhi dates at khalal stage such as mass, length, width, thickness, geometric and arithmetic mean diameter, aspect ratio, true volume, apparent volume, sphericity, surface area, true density, bulk density, and porosity were studies. These physical properties for fruits are useful in packaging food, equipment design, storage, handling, and quality assessment for the fruits where the consumers often chooses the fruits on the basis of their inclusion , size, and rest of other physical properties. The results showed that these properties reached 15.07g, 32.21 mm, 26mm, 23.05mm, 26.81mm, 27.08mm, 71.92%, 14.57cm2 , 8.50 cm2 , 83.43%, 22.60 cm2 (McCabe) , 20.01 cm2 (Jean&amp; Ball), 1.03 g. cm-3, 0.47 g. cm-3, 54.40%, respectively. The 50% of length values ranging from 31.00- 32.00mm, 90% of width values from 26.00-26.20 mm, 70% of thickness values from 23.00-23.17mm and, 75% of mass values from 14.95-16.15mm. The results showed the high relation was between the length and sphericity for fruits while not statistically significant between length and width and between geometric and arithmetic mean diameter. Colour components for fruits (L*, b* and a*) were 53.81, 41.66, 4.51, respectively. Moreover, the coefficient of friction at using, plywood, glass and galvanized iron steel was 0.35, 0.24 and 0.30.

Effects of Functional Edible Coatings and Storage on Bioactive Compounds, Antioxidant Properties and Sugars in Barhi Dates

Barhi dates at the Khalal stage were preserved using functional coatings developed using chitosan (CH) and olive-cake (OCE) and orange-peel (OPE) extracts in different ratios. The amounts of total flavonoids, total tannins, and total carotenoids, and antioxidant properties were evaluated. The coated and uncoated samples were also quantified for individual bioactive constituents including flavonoids and phenolic acids using liquid chromatography-mass spectrometry (LCMS). Significant (p ≤ 0.05) improvements in the functional properties and phytochemical content were observed in coated fruits after the application of coatings (OCE+CH and OPE+CH) and during storage at 4 °C. The major phytochemicals detected were vanillic, syringic, ferulic, cinnamic, p-coumaric and protocatechuic acids, and quercetin-3-glucoside and rutin. The highest vanillic acid (536.78 mg/kg), syringic acid (157.39 mg/kg) and ferulic acid (96.42 mg/kg) were detected in 2% OPE+CH-coated dates. Application of functional CH coatings containing OCE and OPE was also found effective in preventing the conversion of sucrose to glucose and fructose through slowing down invertase activity. The application of OPE+CH and OCE+CH coatings can be potentially used to enhance the functional properties and slow down the ripening process in Barhi dates at an early stage (Khalal) of maturity.

Barhi date (Phoenix dactylifera) extract ameliorates hepatocellular carcinoma in male rats

Hepatocellular carcinoma (HCC) is a malignant tumor with limited treatment options. Given this fact, it may be important to develop new molecular targeted therapies from natural products, especially those which are primary sources of effective anticancer drugs with distinct mechanisms. Moreover, the complementary use of traditional herbs or fruit may increase the possibility of finding curative options for cancer. Here we explore the anticancer effects and possible molecular mechanism of Barhi date extract using an HCC rat model. Thirty two male albino rats were arbitrarily allocated into four groups: a negative control group (NCG); a positive control group (PCG), which received CCl4 (1 ml/kg b.wt./ i.p.) twice a week for three months; a Barhi date extract (400 mg/kg b.wt./day/orally) treatment group (DTG) during the third month of CCl4 administration; and a cisplatin (1.5 mg/kg b.wt./ i.p.) treatment group ( CTG) during the third month of CCl4 administration. After treatment we performed biochemical analyses of all groups to assess relative eukaryotic initiation factor 2 alpha (eIF2α), extracellular signal-regulated kinases (ERKs), protein kinase RNA-like endoplasmic reticulum kinase (PERK), poly (ADP-ribose) polymerase (PARP), and CASPASE 3 protein content, and examined expression of the genes phosphatase and tensin homolog (PTEN) and protein kinase B (AKT). We also performed an immunohistochemistry assay for alpha-fetoprotein (AFP). Our data showed higher PARP and CASPASE3 levels and liver enzymes (alanine aminotransferase [ALT], aspartate aminotransferase [AST], and alkaline phosphatase [ALP]) in the PCG compared to the DTG and the cisplatin treatment group CTG. However, we also found a significant decrease in PTEN in the PCG relative to both the DTG and the CTG. We conclude that the anti-tumor activity of Barhi date extract may be mediated by the inhibition of cell proliferation and apoptosis via the ERK /PARP/caspase3 pathway and the AKT/ PTEN signaling pathways.

Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp.

The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF was characterized by high total carbohydrate, fiber, and mineral contents. It contains substantial amounts of fiber (19.60%) and low-fat content. Prepared UBDF pulp was added to camel meat burger as a fiber source at 2.5, 5, 7.5, 10, and 15% instead of camel meat and as a fat replacer at 50, 75, and 100% instead of camel-back fat during manufacturing of camel meat burgers. Chemical composition, mineral content, instrumental color, cooking characteristics, and organoleptic properties were evaluated. Results indicated that adding UBDF as fiber source significantly reduced moisture and protein contents and increased total carbohydrates, including fiber content. In camel meat burgers, K and Ca significantly increased in UBDF level-dependent manure. Adding UBDF as a fat replacer significantly increased moisture and total carbohydrate contents, while a significant reduction in fat content has been remarked. Increasing the levels of UBDF pulp as either fiber source or fat replacer in camel burgers improved (p < 0.05) shrinkage, cooking loss, and cooking yield in roasted camel burger level-dependent manure. The incorporation of UBDF pulp in camel burgers increased the lightness (L∗) values and decreased the redness (a∗) and yellowness (b∗) significantly. The formulated camel burgers with different UBDF pulp levels revealed better organoleptic characteristics than normal camel meat burgers. Interestingly, adding UBDF as fiber source at 7.5-15% presented overall acceptability of more than 90% compared to the control sample of 81.7%. In the same context, adding UBDF as a fat replacer at 100% replacing the level of added fats scored overall acceptability of more than 93.60% compared to the control sample of 67.4%. Generally, according to the results of this study, it could be concluded that UBDF pulp could be used as a functional additive to produce high-fiber and/or low-fat camel meat burgers.

Response Surface Methodology (RSM) Optimization of the Physicochemical Quality Attributes of Ultraviolet (UV-C)-Treated Barhi Dates.

Barhi date fruit is one of the most important fruits that has high consumer preference and market value at the Khalal maturity stage. However, this stage is very short and the fruit is vulnerable to decay and the ripening process under improper handling and storage conditions. Thus, the purpose of this study was to evaluate the feasibility of utilizing ultraviolet (UV-C) as a method to preserve the qualitative features of Barhi dates under various storage circumstances. The core of this study was defining the best conditions for UV-C treatment of Barhi dates, which was accomplished using a response surface methodology (RSM) model with a central composite, rotating four-factors-mixed-levels design (CCRD). The impacts of independent variables [UV-C exposure time (1, 2, 3, 4 min), UV-C dose (1, 3, 5, 7 kJ/m2), storage time (1, 6, 11, 16, 21 days) and storage temperature (1, 5, 15, 25 °C)] on the moisture content (MC), total soluble solids (TSS), total color changes (E), firmness, total phenolic content (TPC), total viable count (TVC), DPPH antiradical activity, fructose and glucose were investigated. The results revealed that the optimum UV-C treatment and storage settings for keeping the quality features of the dates were the UV-C exposure period and dosage of 1 min and 2.07 kJ/m2, and the storage time and temperature of 18 days and 12.36 °C, respectively. At the optimum conditions, the values of 59.66% moisture content, 38.24% TSS, 60.24 N firmness value, 48.83 ΔE, 0.07 log CFU/g TVC, 5.29 mg GAE/g TPC, 56.32% DPPH antiradical activity, 6.87 g/100 g fructose and 14.02 g/100 g glucose were comparable predicted values demonstrating the suitability of the used RSM models. Overall, the perfect UV-C treatment and storage circumstances for extending the storability and shelf life and maintaining the quality features of Barhi dates were identified in this study.

Extending the Shelf Life of Fresh Khalal Barhi Dates via an Optimized Postharvest Ultrasonic Treatment.

The Barhi date is a high-quality date cultivar whose fruits (dates) are plucked and eaten fresh when they reach the Khalal maturity stage due to their sweetness, crispiness, and yellow skin color. After harvesting, Khalal Barhi fruits rapidly matured to the Rutab stage, where their tissues become soft and their skin color browner. This results in a decrease in their market value and customer demand. This study aims at investigating the effectiveness of the postharvest ultrasonic treatment in conserving the physical, microbial, and nutritional quality of Barhi fruits and extending their shelf life. To achieve the goals of the present work, the response surface methodology (RSM) was used for the optimization of the ultrasonic intensity (50, 100, 150, and 200 W/cm2) and application time (5, 10, 15, and 20 min) to preserve the Barhi dates high quality features for varied storage temperatures (1, 5, 15, and 25 °C) and duration (1, 6, 16, and 21 days). In RSM, a four-factors-mixed-levels central composite rotatable design (CCRD) was applied to optimize the ultrasound treatment and storage environments for better-quality physical [total soluble solids (TSS), firmness, and total color changes (ΔE)], microbial [total viable count (TVC)], nutritional [total phenolic content (TPC), DPPH antiradical activity, glucose, and fructose] features of Barhi dates. The outcomes showed that ultrasound intensity and its application time, storage temperature, and storage period influence the physical, microbial, and nutritional quality attributes in different magnitudes. The ideal settings for lessening the changes in the physical attributes, eliminating the microbial growth, and improving the nutritional quality attributes were 140 W/cm2, 5.2 min, 20.9 °C, and 21 days for ultrasound intensity, ultrasound exposure duration, storage temperature, and storage duration, respectively. In conclusion, this study proved the potential application of ultrasound for persevering the excellence aspects of Barhi dates and identified the ideal ultrasound environments for maintaining the physical, microbial, and nutritional quality features of Barhi dates during extended storing.

Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients.

Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks. A slight decrease in the pH and increase in acidity with storage was observed. However, when chitosan was mixed with OCE or OPE, an increase in pH was observed with a concomitant decrease in acidity. The phenolic content of the samples was decreased with time. However, coating the date with OCE or OPE significantly (p ≤ 0.05) increased the total phenolic with a concomitant increase in radical scavenging activity. The textural properties, particularly hardness, were better preserved in case of coated dates. The sensory evaluation data showed non-significant changes in the acceptability of the Barhi dates throughout the storage period. Chitosan-coating significantly (p ≤ 0.05) inhibited mold growth over time. Scanning electron microscope (SEM) imaging showed difference among different coatings. According to principal component analysis (PCA), OCE and OPE were found to have protective effects on fruit quality.

Optimization of Infrared Postharvest Treatment of Barhi Dates Using Response Surface Methodology (RSM)

Barhi dates are widely consumed at Khalal maturity stage and preserving the freshness quality of Barhi at this stage is a challenging task as this period is short and the fruits are more perishable. In this study, response surface methodology (RSM) was applied to optimize the infrared (IR) treatment and storage conditions for preserving the physicochemical, microbial, and bioactive attributes of fresh Barhi dates. The effect of four factors, IR temperature (50, 70, 90, and 110 °C), IR time (1, 2, 3, and 4 min), storage temperature (1, 5, 15, and 25 °C), and storage time (1, 6, 11, 16, and 21 days), on the responses of total soluble solids (TSS), hardness, total color change (ΔE), total viable count (TVC), total phenolic content (TPC), antioxidant activity (DPPH), and glucose content were evaluated following central composite design (CCD). IR temperature, IR time, storage temperature, and storage time significantly affected the physical, microbial, and bioactive attributes of Barhi dates. The optimal conditions for minimizing the physical changes and microbial load and maximizing the bioactive attributes were IR temperature of 50 °C, IR time of 1.2 min, storage temperature of 1 °C, and storage time of 20 days. At the optimum conditions, the values of TSS, hardness, ΔE, TVC, TPC, DPPH, and glucose were 37.22%, 70.17 N, 11.12, 2.9 log CFU/g, 36.1 mg GAE/g, 65.31%, and 25.38 mg/g, respectively and these values were similar to predicted values. In conclusion, this study identified the ideal IR treatment and storage conditions for maintaining the overall quality attributes of Barhi dates during prolonged storage.