枣树的质量受采后技术的影响很大,storage,和加工效果。在室温下储存的水果会导致脱水,而较高的温度会加速果实的酶促褐变。这项研究旨在通过改进收获和储存技术来提高枣树的采后质量。枣树的果实(PhoenixdactyliferaL.cv。Dhakki)在Khalal(成熟,公司),rutab(完全成熟),或tamar(干燥)阶段,并在不同温度(12、18或24°C)下储存0、15、30或45天。对数据的分析表明,所研究的属性在不同的成熟阶段和储存温度下显着不同。在Khalal阶段收获的果实被证明是最好的保持水分含量(23.16%),总可溶性固形物(20.36oBrix),果汁pH值(4.97),抗坏血酸(24.65毫克100克-1),非还原糖(26.84%),酸度百分比(0.39%),抗氧化活性(211.0mg100g-1),总酚(40.07mg100g-1),黄酮类化合物(45.8毫克100克-1),单宁(70.7mg100g-1),过氧化氢酶(1.82Ug-1),过氧化物酶(1.4Ug-1),可溶性蛋白(38.2mgkg-1),亮度(29.9),色度(16.4),色调角(34.9),颜色(16.8),与在Rutab和Tamar阶段收获的果实相比,重量损失最小(8.48%)。关于储存温度的方法,储存在12±3°C的水果保持了最高的水分含量(23.2%),总可溶性固形物(13.5oBrix),果汁pH值(5.42),酸度百分比(0.29%),抗坏血酸(24.4mg100g-1),还原糖(31.1%),非还原糖(26.5%),抗氧化活性(214.6mg100g-1),总酚(41.6mg100g-1),黄酮类化合物(44.7mg100g-1),单宁(71.7毫克100克-1),过氧化氢酶(1.56Ug-1),过氧化物酶(1.21Ug-1),可溶性蛋白(31.8mgkg-1),亮度(28.8),色度(15.3),色调角(29.6),颜色(16.2),与最小的重量损失(9.91%)。结论是枣树cv的优质水果生产。Dhaki可以在Khalal阶段收获并储存在12±3°C的温度下。
The quality of date palm is highly influenced by postharvest techniques, storage, and processing effects. Fruits stored at room temperature result in dehydration, whereas higher temperatures accelerate the enzymatic browning of fruit. This study aimed to enhance postharvest quality of date palms through improved harvesting and storage techniques. The fruits of date palm (Phoenix dactylifera L. cv. Dhakki) were harvested at khalal (mature, firm), rutab (fully ripe), or tamar (dry) stages and stored at different temperatures (12, 18, or 24 °C) for 0, 15, 30, or 45 days. The analysis of the data showed that the studied attributes significantly different at various ripening stages and storage temperatures. The fruits harvested at Khalal stage proved to be the best in retaining moisture content (23.16%), total soluble solids (20.36 oBrix), fruit juice pH (4.97), ascorbic acid (24.65 mg 100 g-1), non-reducing sugars (26.84%), percent acidity (0.39%), antioxidant activity (211.0 mg 100 g-1), total phenolic (40.07 mg100g-1), flavonoids (45.8 mg 100 g-1), tannin (70.7 mg100g-1), catalase (1.82 U g-1), peroxidase (1.4 U g-1), soluble protein (38.2 mg kg-1), brightness (29.9), chroma (16.4), hue angle (34.9), color (16.8), and with minimum weight loss (8.48%) as compared to fruit harvested at Rutab and Tamar stage. Regarding the means for storage temperature, the fruits stored at 12 ± 3 °C retained the highest moisture content (23.2%), total soluble solids (13.5 oBrix), fruit juice pH (5.42), percent acidity (0.29%), ascorbic acid (24.4 mg100g-1), reducing sugars (31.1%), non-reducing sugars (26.5%), antioxidant activity (214.6 mg100g-1), total phenolic (41.6 mg100 g-1), flavonoids (44.7 mg100 g-1), tannin (71.7 mg 100 g-1), catalase (1.56 U g-1), peroxidase (1.21 U g-1), soluble protein (31.8 mg kg-1), brightness (28.8), chroma (15.3), hue angle (29.6), color (16.2),with minimum weight loss (9.91%). It was concluded that for quality fruit production of date palm cv. Dhakki could be harvested at Khalal stage and stored at a temperature of 12 ± 3 °C.