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Effects of pre-storage dipping in calcium chloride and salicylic acid on the quality attributes of stored Khalal Barhi dates

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International Journal of Agricultural and Biological Engineering 2020年第3期13卷 206-212页

作者： Ahmed Atia diaeldin abdelkarim Mahmoud Younis Abdullah Alhamdan Chair of Dates Industry&Technology College of Food&Agricultural SciencesKing Saud UniversityRiyadh 11451Saudi Arabia Department of Agricultural Engineering College of Food&Agricultural SciencesKing Saud UniversityRiyadh 11451Saudi Arabia

Barhi is a high-quality date cultivar,typically harvested and consumed fresh at the Khalal maturity stage when the fruits are crispy and sweet with bright yellow *** shelf-life of the Khalal stage(2-3 weeks)is very short for effective *** study aimed at investigating the role of calcium chloride(CaCl2)and salicylic acid(SA)as pre-storage treatments in preserving the color and texture of the fruit during both cold and controlled atmosphere(CA)storage ***-harvested Barhi fruits at the Khalal stage were treated with CaCl2(2%)or SA(2.0 mM),and then stored in cold and CA *** weight loss and decay percentages in the treated samples decreased,whereas the total soluble solids of the treated samples increased compared with those of the untreated *** best treatment in limiting changes in the color and texture of the fruits was CaCl2 treatment during CA storage.

关键词： Barhi dates calcium chloride salicylic acid color texture controlled atmosphere storage

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Effects of Gibberellic Acid (GA_(3)) and Salicylic Acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage

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International Journal of Agricultural and Biological Engineering 2018年第3期11卷 211-219页

Barhi dates at Khalal maturity stage are well-known with their pleasant taste,crispy texture,and bright yellow *** is necessary to extend the duration of Barhi Khalal stage which is too short for effective *** study aimed to inspect the effects of Gibberellic Acid(GA_(3))and Salicylic Acid(SA)postharvest treatments on retaining the high quality of Khalal Barhi fruits during controlled atmosphere *** samples of Barhi fruits at Khalal stage harvested at three different ripening levels were dipped after harvesting in GA3(150 ppm)or SA(2.0 mmol/L)and subsequently stored in controlled atmosphere(0°С,5%O_(2),5%CO_(2),80%±5%RH).The results revealed that the GA_(3) and SA treatments reduced the percentage of weight loss and decay in the fruits,while the total soluble solids ***,GA_(3) and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to the *** results support the experimental data and disclosed that the GA_(3)(150 ppm)treatment in the controlled atmosphere(CA)storage was better in conserving the quality of Barhi at the Khalal maturity stage and delaying ripening process.

关键词： Barhi dates Khalal maturity stage Gibberellic Acid(GA_(3)) Salicylic Acid(SA) postharvest treatments controlled atmosphere(CA)storage

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储存前浸渍氯化钙和水杨酸对储存的鲜食Barhi椰枣质量的影响

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农业工程技术 2020年第30期 94-94页

作者： Ahmed Atia diaeldin abdelkarim Mahmoud Younis Abdullah Alhamdan College of Food & Agricultural Sciences King Saud University Department of Agricultural Engineering College of Food & Agricultural Sciences King Saud University

Barhi是一种高品质的椰枣类品种,通常在Khalal成熟阶段收获,新鲜食用时水果脆甜,颜色鲜艳。Khalal阶段的保质期(2-3周)对于有效营销来说非常短暂。该研究旨在弄清氯化钙(CaCl2)和水杨酸(SA)作为储存前的处理手段在低温可控大气(CA)储存... 详细信息

Barhi是一种高品质的椰枣类品种,通常在Khalal成熟阶段收获,新鲜食用时水果脆甜,颜色鲜艳。Khalal阶段的保质期(2-3周)对于有效营销来说非常短暂。该研究旨在弄清氯化钙(CaCl2)和水杨酸(SA)作为储存前的处理手段在低温可控大气(CA)储存系统中保持水果颜色和质地的作用。在Khalal阶段刚收获的Barhi椰枣通过氯化钙(2%)或水杨酸(2.0m M)处理,然后存储在低温可控大气系统中。与未处理样品相比,处理样品的减重和衰变百分比下降了,而总可溶性固体增加了。因此,限制水果颜色和质地变化的最佳方式是在低温可控大气系统存储期间的氯化钙处理。

关键词： Barhi椰枣氯化钙水杨酸颜色质地可控大气储存

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