Author(s): Suad Al-Hooti, Jiwan S. Sidhu, Hanan Al-Amiri, Jamla Al-Otaibi and Hussain Qabazard
Article publication date: 1997-03-01
Vol. 15 No. 1 (yearly), pp. 99-110.
111
Keywords
microbes, fruits, UAE
Abstract
The Khalal-stage fruits of Bushibal and Lulu cultivars were stored at three different temperatures to extend their shelf lives. The potassium sorbate treatment of date fruits during storage at 4°C extended the shelf life of Bushibal and Lulu cultivars to between 8 and 10 weeks, respectively. The microbial load on date fruits stayed within acceptable limits by this treatment at a level of 0.05%. During storage at temperatures of -2°C and -20°C, no coliforms or enterobacteriaceae were detected on the date fruits, while aerobes and mold counts stayed within acceptable limits. The use of subzero temperatures for storage of fresh date fruits retarded the growth of microorganisms naturally present on these fruits. No definite trend was observed in pH values during cold storage. The sensory scores of cold-stored date fruits indicated, that they were slightly to moderately acceptable to the panelists. The fruits of both cultivars matured from the khalal to rutab stage during the storage period.