Quality evaluation of some Pakistani date varieties
2011
Nadeem, M. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Salim-ur-Rehman (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Anjum, F.M. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Bhatti, I.A. (University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry and Biochemistry)
Twenty one date palm (Phoenix dactylifera L.) Pakistani varieties were investigated for their physico-chemical characteristics. All observations were made at tamr stage (maturity) of fruit. Significant differences were recorded in the physical and chemical characteristics among varieties. The heaviest fruit weight (13.89g), flesh weight (12.89g), maximum length (4.56cm) and volume (11.94cm3) of fruit were recorded in Dhakki. Edible/non-edible ratio of different date varieties were found in the range of 1.94 (Desi simple) to 14.50 (Aseel Sindh). Maximum water activity was found in Desi basray (0.482) and minimum in Karblain (0.323). The highest peak force of puncture test as an index of firmness was recorded in Dora (59.64g) and maximum value of fruit color was observed in Desi red small (149.10CTn). Crude protein content ranged from 1.57% (Simple basraywal) to 3.51% (Desi green) and crude fiber content from 2.65% (Karblai Sindh) to 4.55% (Khopra). Total sugars content ranged from 59.03% (Desi basray) to 73.92% (Karblain), reducing sugars from 52.76% to 68.95% and non-reducing sugars from 4.65% to 7.66% among date varieties on dry matter basis. Results proved that Dhakki and Aseel are suitable for table purpose while other varieties are suitable for processing and converting into date products.
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