Study on artificial maturation of Mozafati date
2004
Golshan tafti, Abolfazl | Samadi, Fatemeh
In this research, the effect of acetic acid and sodium diacetate on ripening of Mozafati date was studied. Date bunches were harvested at the end of khalal stage and then were dipped in acetic acid solution (4%) and sodium diacetate (0.3%) for 5 minutes. The treated bunches were placed in a room at 38-40oc and 70-80% relative humidity for 3-5 days. Then the ripened fruits were packed and transferred to the cold store for 4 months. Sampling and experiments were done at the beginning and during of storage.Treating of fruits with acetic acid and sodium diacetate and placing them in a maturation room induced ripening and softening of fruits. Chemical composition (Tss, Reducing sugars, Total sugar) of fruits ripened on the palm was more than the treated fruits.Moisture content of treated fruits was ignificantly more than the control while there was no difference with them on acidity content. Sensory evaluation showed that acetic acid and sodium diacetate reduced fruit firmness and there was no significant difference with them on taste. Acidic taste of acetic acid was not observed by the panelists. Acetic acid and sodium diacetate reduced microbial load at the beginning of storage but total count significantly increased after 4 months of storage. It is concluded that treatment of Mozafati fruits at the end of khalal stage with acetic acid (4%) and placing them in a maturation room at 38-40oc and 70-80 % relative humidity for 3-5 days is the effective and economical method for artificial ripening of the fruit.
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