Title of article :
تاثير موعد القطاف ومدة الخزن المُبرد في صفات ثمار نخيل التمر صنف البرحي في مرحلة الخلال
Author/Authors :
الساعد, علي كامل الجامعة الاردنية - كلية الزراعة, الاردن , مهيار, غدير الجامعة الاردنية - كلية الزراعة, الاردن , عرعر, عبد الله الجامعة الاردنية - كلية الزراعة, الاردن
Abstract :
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Other languages abstract :
The aim of the study was to extend the duration of khalal stage for the palm date fruits of Barhi variety therefore fruits were harvested in the khalal stage at four dates, then stored at 0 °C and 75% RH and their physical, chemical and sensory properties were estimated at 0, 4, 6 and 8 weeks of storage.
Results showed that average fruit softening ranged between 0 – 16% in fresh fruits and moisture content ranged between 55.3 – 63.8%, whereas total soluble solids ranged between 32.6 - 37.3% , and pectin, tannins and total sugars ranged between 0.33 – 1.3%, 2.8 – 10.5%, 80.6 – 85.7% (dwb), respectively.
Fruits of the 3rd harvesting date got the best sensory evaluation (2.5/9) followed by the 4th harvesting date (2.6/9) and these results means admiration to large degree.
Results also showed that date fruits can be stored for 4 weeks at 0° C and 75% RH and keep acceptable softening percentage (0-21%) and good sensory scores (<3.2 from 9) for the 2nd and 3rd harvest (at 25/8 and 4/9).
Accordingly, it can be concluded that there is a possibility to extend the khalal stage for Barhi palm dates for 4 weeks by harvesting at the middle of stage and storing at 0° C and 75% RH.
Keywords :
موعد القطاف , مدة الخزن المُبرد , ثمار نخيل , مرحلة الخلال , صنف البرحي
Journal title :
Jordan Journal of Agricultural Sciences
Journal title :
Jordan Journal of Agricultural Sciences
