Informations et ressources scientifiques
sur le développement des zones arides et semi-arides

Accueil du site → Doctorat → Egypte → Effect of Processing and Packing Methods on Fruits Quality of Some Dates and Their Products

Assiut University (2020)

Effect of Processing and Packing Methods on Fruits Quality of Some Dates and Their Products

Ali , Zeinab Sayed Mohamed

Titre : Effect of Processing and Packing Methods on Fruits Quality of Some Dates and Their Products /

Auteur : Ali , Zeinab Sayed Mohamed .

Etablissement de soutenance : Assiut University

Grade : Doctor of Philosophy (PhD) in Food Science and Technology 2020

Résumé partiel
Date Palm (Phoenix dactylifera L.) has been one of the most important fruit crops in the arid regions of the Arabian, Middle East and North Africa (MENA). Date palm tree is among the most presented plants in our Holy Book, the Quran as well as Sunnah. It is considered one of the leading most important fruits crop in Egypt, where is considers the highest country for date production over the world with 1.590.414 million ton, around 18% of the global date production. Its fruiting area reached 49.000.74 ha in 2018 (FAO, 2019). Dates are a very popular food worldwide because of their nutritional value and sweet taste. For further expansion of dates consumption and marketing, use of novel and innovative processing technologies is important. There are many varieties of date palm (more than 3 thousand varieties) are cultivated in the world, including Barhi variety (soft variety), which is one of the sweet Iraqi varieties, which is consumed fresh at Khalal or early stage, sweet and juicy, yellow color, available seasonally during harvest months. Also, Saidy date is one of the most famous and important date cultivar ; (semi dry variety) in Egypt. The physical and chemical quality of the dates, along with the appropriate packaging and storage techniques, is an important component affecting the quality and shelf life of the dates. Dates are usually consumed fresh or dried or in different forms of processing. It is known that dates are produced during a limited period of the year, some of which are consumed in the same period, and others are stored for longer periods, and therefore may be attacked by insects and other microorganisms. Currently, therefore, attention is being paid to developing and devising various methods for preserving and improving the quality of dates as well as prolonging their marketing period. Accordingly, the aim of this study was to slow down the ripening rate of the fruits of Barhi date variety at Khalal stage by modified atmosphere packaging for as long as possible during storage. Also, maintaining the quality and the shelf-life of Saidy date fruits during storage time shelf life. On the other hand, a study of the possibility of producing date paste from Saidy date fruit the fruits, where the fruits can be converted (low quality) into an intermediate product of economic value that can be used as a substitute for sugar in some bakery products. Physical, chemical, microbial and sensory characteristics of all date fruit samples were evaluated under study. The possibility of replacing sugar syrup with date paste in preparing some bakery products has also been studied and the extent of this effect on sensory characteristics of the final product during the storage period

Présentation étendue (EULC)

Page publiée le 6 janvier 2021