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Accueil du site → Doctorat → Pakistan → ASPECTS OF RIPNING OF DHAKKI DATES (Phoenix dacylifera L.) AND POST HARVEST STABILITY EMPLOYING HURDLE TECHNOLOGY

Gomal University, Dera Ismail Khan (2005)

ASPECTS OF RIPNING OF DHAKKI DATES (Phoenix dacylifera L.) AND POST HARVEST STABILITY EMPLOYING HURDLE TECHNOLOGY

Saleem, Shahzada Arshad

Titre : ASPECTS OF RIPNING OF DHAKKI DATES (Phoenix dacylifera L.) AND POST HARVEST STABILITY EMPLOYING HURDLE TECHNOLOGY

Auteur : Saleem, Shahzada Arshad

Université de soutenance : Gomal University, Dera Ismail Khan

Grade : Doctor of Philosophy (PhD) 2005

Résumé partiel
The hot water treatment with lO·C performed beller than those with 35·C and 93°C, and into a much better product with acceptable quality indices, The quality of the product is improved further appreciably and lhe yield boosted up from the level of 55 % to more than 70 % by optimizing trealment lime 10 3 min, Sodium chloride and acetic acid promoted ripening, however, sodium chloride appeared more effeclive producing % greater yield than the conlrol, and sail al 2 % was found as oplimum for achieving quality product Microwave radialion showed a great positive impact on the ripening qualities such as fruit length, width, and weight A significant retention in fruit size appeared given radialion of medium intensity (480 W), and the fruits exposed for 50 sec attained almost original fresh fruit size and appeared attractive for being bigger and smooth in shape, and juicy as compared to the other treated fruits at lower intensities and \0 the control samples. Moreover, the Mw radialion boosted up the date forming process seven times, reducing the curing period sharply from 288 hr for Ihe conlrol samples to 40 hr for the samples that were Mw radiated for 50 s at 480W. In conjunclion with microwave radiation Ihe slage of malurity of the dates also offered a positive response 10 the ripening process thereby enhancing yield of the product substantially and maturity levels at Ihe late Doka stage with hardness level of 180-200 mmHg.cm·2 believed Ihe attractive maturity range for Ihe ripening. Moreover, the radiation at 480W facilitated early harvesting of dales prior to attaining 10 optimum malurity stage thereby saving al leasllwo weeks hanging of the dales on the tree, and hence the damage by monsoon rain is expected to reduced whilsl Ihe desirable qua lilies of the dales held intact The impact of reduced lemperature for storage of Ooka was evaluated, The Ooka harvesled al mature and astringent slage was stored al 10, 0 and -15"C for a year and the quality in of hardness index, appearance mold growth, acceplability and rale of Ihe curing/ drying, yield, quality. and storage slability of the product was examined. The chilled Ooka was also given pol. alkali treatment prior to curing/ drying at 40°C. The Ooka converts inlo Ihe ripened Dong soon after thawing, and sustains freezing effectively, yet causes stiff skin palchy producl on curing/ drying. xii The fealure is skillfully mended by giving polash alkali treatment resulting inlo a product with much improved quality, enhanced yield and stability to storage at 40°C. The process envisages high potential in streamlining now of a superb quality product. Although Dhakki variety is weil known for yielding quality dates having great demand within and outside the country, however, to get more return and save surplus produce from various detrimental factors the suitabirily of Dhakki dates has been explored for chhohara formation. The chhohara prepared out of the fruits with maturity of 350-300 mrnHg.cm o2 hardness and given minutes boil was found to possess bigger and bulky weight, and confers superior organoleptic qualities, and shows high potential for commercial exploitation.

Présentation (Pakistan Research Repository)

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Page publiée le 18 mai 2019