Artificial Ripening of Khuneizi date by using of physical and chemical methods
2003
Yektankhodaei, Maryam
Khuneizi date is one of the good quality date cultivars in Minab area. But along the coastal strip because of the high humidity its fruit become sour and falls before ripping. As the ripen date on the tree has damageable tissue due to unfavorable climatically condition of the Minab.It is necessary this fruit was ripen with artificial methods for preventing of the date destruction and waste. For this reason a factorial experiment was conducted in Minab in 2000. This cultivar must be ripe with special physical and chemical treatments including controlled heat and humidity. In this investigation the labratory conditions for artificial ripening of the dates for preventing of date to become sour were evalluated. Khlalas were treated in two TSS levels and before of treating the qullity properties of the dates were evaluated. This property was including qualification of TSS, total sugar and reduced sugar percentage. The factors were the salt solution (5 and 10 percentages), Acetic acid solution (2 and 5 percentages) and freezing time (24, 48, 72 hours at -8 degree centigrade) and then they were put at four different temperatures separately including 40, 50, 60 and 70 degree centigrade. when the Khalals had up to 36 percentages of TSS at the picking time, The best treatment was freezing and then holding at 50 degree centigrade for 48 hours. In this treatment ,the most rate of TSS and percentage of Rutab from Khalal were found.
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