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Fruit samples of five date cultivars, three cultivars of them were introduced from Emirates Tissue culture Laboratory-Alien Abu Dhabi and cultivated in Haj-Bashir orchard - Khartoum region were collected at the beginning of the Tamar stages. The present study was aimed to investigate the physical and chemical properties. The results showed that the physical characteristics like fruit weight, length, flesh thickness, seed weight differed significantly (P < 0.05) between the various cultivars. Chemical analysis indicated small amounts of crude fiber, crude protein, Fat and ash, while sugars predominated. In general the majority of date cultivars investigated was found to be of the soft date type characterized by the dominance of reducing sugars. The performance of introduced cultivars was well when compared with the indigenous cultivar of most physical, chemical characteristics and general evaluation.Int J Appl Sci Biotechnol, Vol 3(4): 731-736

The effect of 1-Methylcyclopropene (1-MCP) on quality andshelf–life of ‘Grand Nain’ banana fruits was evaluated.1-Methylcyclopropene at 62.5, 125 and 250 ppb delayed fruit ripening,maintained quality and extended shelf-life of banana fruits. The higher theconcentration of 1-MCP, the more was the effect. 1-Methylcyclopropenesignificantly delayed the onset of the climacteric peak. The untreatedfruits reached the climacteric peak after 8 days at 18± 1°C and 85% - 90%relative humidity. Treatment with 1-MCP at 62.5, 125 and 250 ppbsignificantly delayed the onset of the climacteric peak by 12, 16 and 20days, respectively, compared with the untreated fruits. The effect of 1-MCP was also reflected similarly in retarded peel colour development andtotal soluble solids (TSS) accumulation, reduced fruit flesh softening andweight loss, and retained ascorbic acid content during storage of bananafruits.

Abstract- 1.6, 0.3, and 0.1; acidity (%), 0.2 for all; ascorbic acid (mg/ 100 g pulp), 196, 190, and 194; reducing sugar (g/ 100g), 8.2, 7.6, and 7.6; sensory quality includes appearance (%), 84, 42, and 30; taste (%), 79, 41, and 34; flavor (%), 88, 42, and 40, respectively. These results revealed the edge of mint oil coating over UVC and the untreated lots.