The role of some plant extracts and storage temperature in improving storage ability of Date palm fruits cv. Dayri (Phoenix dactylifera L. cv. Dayri)

This study was conducted on date palm fruits cv. Dayri obtained from a commercial orchards in Abou-Al-Khaseb region south of Basrah for the growth season of 2011 in order to improve the storage behavior of fruits after dipping them before storage on fenugreek seed extract (0.5 % w/v) or jujube leaf extract (6 % w / v) or garlic extract (5 % w/v) or dill extract (20 % w/v) in addition to control (distilled water only). The most important results showed the superiority of the plant extracts treatments in reducing fungal infection. Treating with garlic extract (5 % w/v) had no significant difference with the fenugreek seed extract treatment (0.5 % w/v) in reducing fungal infection and significantly reduce fungal infection after six months of storage as compared with other treatments. Treating with plant extract also reduced physiological disorders and Oryzaephilus surinamensis L. injury compared to untreated fruits. Treatment with fenugreek seeds extract proved to be the most effective in reducing the weight loss of fruits while the untreated fruits had significant increase in the percentage of total soluble solids, total and reducing sugars and the lowest percentage of sucrose. According to statistical analysis, there were no significant differences among treatments in their effect on the percentage of total titratible acidity. Changes in fruits stored at room temperature, were similar to the changes mentioned above, but the amount of those changes was greater in fruits stored at room temperature. Fruit treated with plant extracts retained a good appearance and taste after six months of storage in (5 ± 1 °C) compared with untreated fruits which had intermediate appearance and acceptable taste at the end of storage period. Fruits treated with plant extracts and stored at room temperature had intermediate appearance and acceptable taste while the untreated fruits had wretched appearance and slightly acceptable taste at the end of storage period.