The effect of different storage methods on the physical & chemical properties of Zahidi dates

The Aim of this study was to investigate the effect of different methods of storage (freezing, canning, vaccum, normal packing) on the physical and chemical properties of the Zahidi Dates was packed for 12 months with 1 kg polyethylene bags. Where the study of these qualities and changes obtained and comparison between the three methods, and then collected data quality of fruits after 12 months of storage. The results showed that frozen storage did not significantly affect the physical properties of date fruits. It was noticed that there were no significant differences in the length and width of the fruits during the storage period. There was an increase in the weight of the fruits for the sample and the freezing sample. The chemical properties note that the value of the pH did not change in the freezing sample but increased slightly in the packing sample by vacuum and decreased in the normal packing sample by a small percentage. In general, moisture declined in all three ways. The freezing sample was the lowest moisture content followed by the discharge sample, the high solids content in the normal packing sample and the low drop in the discharge sample while it remained stable for the freezing sample. The total sugars were low in the vaccum sample, the normal color and the freezer. The sensory evaluation of the stored date’s samples was the best evaluation of the taste and flavor in the sample of the discharge. The color recipe was the best for the sample of the freezing and the appearance and the fruit strength was the best for the sample of the canning while the decrease in the recipe textures for freezing sample.

کلیدواژه ها:

Dates freezing ، Dates packing ، Dates vacuum ، Zahidi Dates