Effect of Storage Methods on the Quality and Shelf Life of 'Degla' Variety *Rutab* (Fresh Dates)
DOI:
https://doi.org/10.65405/vj9e7k44Keywords:
Deglet Nour dates * Quality * Storage methods * Temperature * Physical characteristics of the fruitAbstract
Date palm fruits in the "Rutab" stage are highly nutritious but perishable due to high moisture content and softness. This study (conducted during the 2024 season) evaluated the effects of two long-term storage methods (for 3 months) on the physical and sensory characteristics of the "Degla" date cultivar. The methods compared frozen storage at -18 C against air-conditioned room temperature storage at 25C. Additionally, the study investigated the impact of "shelf life/display duration" (ranging from 1 to 4 days) on fruit quality post-storage.
Color, Texture, & Taste: Overall, no statistically significant differences were observed between the two storage methods as a general average. However, the display duration had a significant negative impact; fruit quality progressively declined as the number of display days increased.
Interaction Effects: Color: Frozen dates displayed for just 1 day maintained an excellent score (9.7), showing no significant difference from fresh dates.
Texture: Freezing for 3 months followed by a display period exceeding 2 days led to a sharp decline in firmness (dropping to 4 points by day 4). This is due to ice crystals rupturing cell walls, causing texturally soft or watery flesh and the leakage of sticky fluids upon thawing.
Taste: The taste score of frozen dates dropped drastically on days 3 and 4 (4.7) compared to room temperature storage (8) , driven by enhanced enzymatic activity and fermentation post-thawing .
Aroma: Room temperature storage significantly outperformed frozen storage (8.3 vs. 7.4) . Frozen dates suffered a severe decline in aroma over extended display periods, hitting a low of (3.3) on the fourth day , resulting from the loss of volatile aromatic compounds and the emission of fermentation-like odors upon thawing .
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References
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