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Orojloo M, Orjloo M. Evaluation of the Physical Characteristics and Nutritional Value of Five
Varieties of Dates (Phoenix dactylifera L.) in Two Years of Storage. alkhass 2019; 1 (1) :1-10
URL: http://alkhass.srpub.org/article-4-22-en.html
URL: http://alkhass.srpub.org/article-4-22-en.html
University of Gorgan
Abstract: (2721 Views)
Dates have a high nutritional value. Since the major part of harvesting, processing, packing and storing operation of this nutrient is done traditionally; so, in order to optimize processing equipment and determine the best storage conditions, the physical characteristics and changes in nutritional value of five varieties of dates, Piarom, Zahedi, Kaluteh, Kharak Berhi, and Mazafati were examined during two years of storage in a completely randomized statistical design and in a factorial manner. Statistical survey of results showed that the physical and nutritional characteristics of different varieties of dates had significant difference with each other (P ˂ 0.05); depending on variety, the moisture content of samples was obtained respectively from 19.29 to 72.07 percent. The results indicated that length, width, thickness, geometric mean diameter, surface area, and sphericity coefficient for the varieties of examined dates were respectively from 27.98 to 41.07 mm, 19.55 to 24.95 mm, 16.94 to 20.70 mm, 23.16 to 25.95 mm, 1781.77 to 2121.72 mm2, and also variable from 58.01 to 82.84 percent. The volume of fruit, the mass of fruit, the mass of seed, as well as the ratio of the mass of seed to the mass of fruit were obtained respectively from 6.45 to 10.79 cm3, 5.93 to 12.71 g, 0.79 to 0.96 g and 7.71 to 16.64%. True density, bulk density and porosity content of samples were calculated from 913 to 1185 kg/m3, 472 to 601 kg/m3 and 46.66 to 58.01%. Static coefficient of friction of the varieties of dates was determined on surfaces made of wood, chipboard, plywood, rough cardboard, stone and glass from 0.38 to 0.87. Colorimetry indexes L, a and b were also measured respectively from 2.8 to 43.7, 3.2 to 24.9 and -9 to 43.6 for different varieties. The pH amount of different varieties of dates during storage in the warehouse in the months 0, 12 and 24 was obtained respectively from 6.3 to 6.97, 5.91 to 6.41 and 5.78 to 6.31. The amount of acidity during storage of varieties of dates in the warehouse and in the months 0, 12 and 24 was also determined respectively from 0.094 to 0.255, 0.163 to 0.282 and 0.214 to 0.297. The amount of reducing sugars different varieties of dates during storage in the refrigerator and in the months 0, 12 and 24 were determined respectively from 50.31 to 61.78, 41.39 to 57.97 and 36.10 to 55.65%.
Keywords: physical characteristic, nutritional
value, Phoenix dactylifera L., colorimetry, reducing sugar.
Type of Study: Research |
Subject:
Agricultural Economics/Agriculture Marketing and Supply Chains
Received: 2019/09/28 | Revised: 2019/11/4 | Accepted: 2019/11/25 | Published: 2019/12/1
Received: 2019/09/28 | Revised: 2019/11/4 | Accepted: 2019/11/25 | Published: 2019/12/1
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