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K. Rama Krishna, J. Smruthi, S. Manivannan
(2021)
Production Technology of Stone Fruits
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10.1007/978-981-15-8920-1_11
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(2025)
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Mathematical modeling of sorption isotherms and the thermodynamic properties of vacuum-dried and freeze-dried Barhi dates
Scientific Reports, 15(1)
10.1038/s41598-025-01935-xEffect of modified atmosphere packaging on quality of Barhi dates at Khalal stage
Ministry of Higher Education and Scientific Research of Iraq Iraq
Published: 18.01.2020.
Volume 9, Issue 3 (2020)
pp. 125-134;
Abstract
Barhi Dates are an important food and often consumed and sold in the market during the stage Khalal, when the colour is yellow and their taste is sweet with the disappearance of their astringent taste. During the Khalal stage, these dates become physiologically mature with gives the sweet taste. For this reason, they are sold and consumed in a short period of time before these fruits turn into Rutab, a stage at which they lose that distinguishing characteristic. The high moisture, rapid ripening, and delays in transportation or improper storage conditions quickly result in Rutab stage. Thus The Khalal stage lasts for a short time until the fruits get ripe. In the present study, Barhi Khalals were packaged in air (control) and by two types of modified atmosphere packaging: MAP A (5% O2+ 20% CO2 and 75% N2) and MAP B (40% O2+ 20% CO2 and 40% N2). Afterwards, all samples were stored at 5°C for 30 days. On days zero, 10, 20 and 30 of storage, the fruits were evaluated in terms of the changes in the quality indices of weight loss, colour, Total Soluble Solids (TSS), and firmness of the fruits and sensory features. The results showed that the minimum weight loss was 0.45% in modified atmosphere packaging, especially with MAP A and the minimum increase in the TSS was 37.35 Brix° after 30 days of the storage. On the other hand, the results for firmness, colour, and sensory evaluation were better with control packaging.
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