THE EFFECT OF STORAGE TYPES AND CONDITIONS ON THE TEXTURE PROPERTIES OF DATES (KABKAB VARIETY) DURING STORAGE

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CHERAGHI DEHDEZI S.; HAMDAMI N.

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ISSN: 2588-4824

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:46 Page(s): 95-103

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Title

THE EFFECT OF STORAGE TYPES AND CONDITIONS ON THE TEXTURE PROPERTIES OF DATES (KABKAB VARIETY) DURING STORAGE

Author(s)

CHERAGHI DEHDEZI S. | HAMDAMI N. | Issue Writer Certificate

Keywords

DATE PALMQ2

HARDNESSQ2

COHESIVENESSQ2

ADHESIVENESSQ2

SPRINGINESSQ2

Abstract

One of the most important problems in date processing is unsuitable storage conditions, packaging types and then changing physicochemical characteristics. In this research date fruits (Kabkab variety) were packed within aerobic atmosphere and vacuumed PA/PE pouches and stored at different temperatures (-20, 4, 25 and 40oC). The samples were evaluated for textural parameters (hardness, ADHESIVENESS, COHESIVENESS and SPRINGINESS) monthly during the storage period up to 6 months. The storage temperature, time and packaging type greatly (P<0.01) affected HARDNESS, COHESIVENESS and SPRINGINESS tested in date fruits during storage. Time and packaging type had significant effects on date ADHESIVENESS, while temperature did not affect it. All texture properties were higher in the dates stored at 40 ºC within all packaging types in sixth month. An increase of HARDNESS was detected for atmospheric and vacuum packed dates throughout the storage period. However, it was noted that increasing was significantly greater at 40oC compared to other storage temperatures.

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APA: Copy

CHERAGHI DEHDEZI, S., & HAMDAMI, N.. (2015). THE EFFECT OF STORAGE TYPES AND CONDITIONS ON THE TEXTURE PROPERTIES OF DATES (KABKAB VARIETY) DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(46), 95-103. SID. https://sid.ir/paper/72258/en

Vancouver: Copy

CHERAGHI DEHDEZI S., HAMDAMI N.. THE EFFECT OF STORAGE TYPES AND CONDITIONS ON THE TEXTURE PROPERTIES OF DATES (KABKAB VARIETY) DURING STORAGE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(46):95-103. Available from: https://sid.ir/paper/72258/en

IEEE: Copy

S. CHERAGHI DEHDEZI, and N. HAMDAMI, “THE EFFECT OF STORAGE TYPES AND CONDITIONS ON THE TEXTURE PROPERTIES OF DATES (KABKAB VARIETY) DURING STORAGE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 46, pp. 95–103, 2015, [Online]. Available: https://sid.ir/paper/72258/en

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