Effects of Packaging Type and Storage Conditions on the Quality of Date (Phoenix dactylifera L.), Fruits cv. Barhee

Document Type : Research Article

Authors

1 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

2 Assistant Professor, Department of Physiology and Postharvest Technology, Horticultural Science Research Institute, Date Palm and Tropical Fruits Research Center, Agricultural Researc, Education and Extension Organization (AREEO), Ahvaz, Iran

3 Associate Professor, Department of Physiology and Postharvest Technology, Horticultural Science Research Institute, Date Palm and Tropical Fruits Research Center, Agricultural Researc, Education and Extension Organization (AREEO), Ahvaz, Iran

4 MSc Graduated Student, Department of Horticultural Sciences, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

Abstract

Due to low water and high sugar content, date fruit has long term longevity but fruit quality is affected by type and storing condition. This experiment was done based on complete randomized design with three replications to study the effects of pakaging type and storage condition on the maintenance quality of date fruit cv. Barhee. The fruit of date was prepared in four pakaging types i.e. control (without pakaging), vacuum, hand picked in cardboard box and pressed and then stored in two conditions i.e. room temperature (RT) and cold room (7°C). Fruits were analyzed at days 0, 60, 120, 180 and 240 of storage for quality attributes including weight loss, texture darkening, TSS, pH acidity, total phenolic content and antioxidant capacity. Results showed that in vacuum and pressed packages, changes in fruit quality were minimized. For fruits handpicked in cardboard box, in addition to significant weight loss or moisture absorption (at RT or cold room respectively), consistency of boxes was also affected. However TSS and pH were not affected by package type and storage temperature but during 240 days of storage, considerable changes was seen in these parameters. Increasing the duration of storage time, led to enhanced fruit phenolic content, antioxidant capacity and fruit darkening but fruit water content reduced. Despite the lack of a significant effect of pakaging type on main quality characteristics, most of them affected by storage condition significantly and so storing at 7°C, could prohibit the increase of titratable acidity, texture darkening and weight loss.

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References

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Volume 10, Issue 1
June 2018
Pages 125-136

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