EFFECT OF TEMPERATURE AND MODIFIED ATMOSPHERE ON QUALITY PRESERVATION OF SAYER DATE FRUITS (PHOENIX DACTYLIFERAL.)

Abstract

Sayer date fruits were stored by different preservation techniques including high carbon dioxide modified atmosphere packaging (MAP), cool storage and freezing for 150 days. The effects of these treatments on several quality factors of the fruits were investigated. Control package samples (kept at 30C without atmosphere modification) had the highest number of live insects as well as yeast and mold colony counts (P < 0.05). pH values of the MAP samples stored at 30C were less than the other treatments. Water activity was reduced during the storage in all the samples. Fruit blemishing in the high CO2 MAP samples was similar to that of the controls. However, the least blemishing was at−18C. The MAP containing 85% CO2 + 3% O2 + 12% N2 and 75% CO2 + 12% O2 were chosen as the best methods of preservation and quality maintenance of sayer dates with limited effects on the appearance of physiological disorder signs. PRACTICAL APPLICATIONS The effect of different preservation techniques (high CO2 modified atmosphere packaging [MPA], cool storage and freezing) on insect elimination and quality of sayer date fruits was investigated. As no off‐odor or off‐flavor due to anaerobiosis was reported during the experiments, sayer dates were considered to be resistant to high CO2 concentration or low oxygen probably due to their low respiration rate. Both MPA containing 85% CO2 and freezing eliminated insects, inhibited mold growth, reduced sugar accumulation and produced negligible blemishing and pH reduction, and therefore were considered appropriate for preservation of sayer dates.

Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

“…Similarly, Dehghan-Shoar et al [17] reported that modified atmosphere packaging with higher CO 2 slowed down the growth of yeasts and moulds of sayer date palm fruit stored at 4°C. On the other hand, the higher growth level of yeasts and moulds compared to that of MAB might be due to the high tolerance of yeasts and moulds to the acidic conditions compared to bacteria [18,19].…”

Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water

“…Effects of chemicals, controlled atmospheres and physical methods have been investigated (Chao and Krueger ; Dehghan‐Shoar et al . ).…”

Packaging Technologies for Dates and Date Products

“…The effects of MAP in maintaining quality and extending shelf life of fresh and dried dates as well as some date products have been reported in the literature. Dehghan-Shoar et al (2010) compared the effects of MAP under high CO 2 on the quality of Sayer dates fruits with low temperature storage and freezing. The results showed that MAP with 85% CO 2 + 3% O 2 and 75% CO 2 + 12% O 2 maintained the best quality of dates with no physiological disorder, and off-odor and off-flavor throughout the 150-day storage.…”

“…The visual appearance of control and treated dates is shown in Figure 6.7. High CO 2 MAP has also shown to be effective in eliminating insects in stored dates (Dehghan-Shoar et al 2010). Al-Redhaiman (2004) also reported that storage under high CO 2 atmosphere extended the shelf life of Barhi date fruits.…”