ACCELERATED RIPENING OF MAZAFATI DATE BY HOT WATER, ACETIC ACID AND SODIUM CHLORIDE SOLUTIONS

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AFSHARI JOUYBARI H.; FARAHNAKY A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:8 | Issue:30 (SPECIAL ISSUE) Page(s): 45-52

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Title

ACCELERATED RIPENING OF MAZAFATI DATE BY HOT WATER, ACETIC ACID AND SODIUM CHLORIDE SOLUTIONS

Author(s)

AFSHARI JOUYBARI H. | FARAHNAKY A. | Issue Writer Certificate

Keywords

MAZAFATI DATEQ2

ACCELERATED RIPENINGQ3

HOT WATER TREATMENTQ3

ACETIC ACIDQ3

SODIUM CHLORIDEQ2

Abstract

In this study the effect of hot water, ACETIC ACID and SODIUM CHLORIDE solutions on the ACCELERATED RIPENING of MAZAFATI DATE cultivar was investigated. Except for the cold storage control (Blank), other samples (control sample and samples that immerged in water, ACETIC ACID (0.5, 1.5 and 2.5%) or NaCl (1, 2 and 3%) solutions with 60oC for 5 min) were incubated at 39±1 oC for 80 hrs. The results indicated that incubation was the main factor in ripening of the date and about 85% of the control samples ripened only by incubation. ACETIC ACID and NaCl solutions had complementary and accelerating effects. Total solids, total soluble solids and acidity of the samples increased while the pH, water insoluble solid, hardness and color parameters (L*a*b*) decreased during ripening for all samples except for blank sample. Overall, the treatment by hot ACETIC ACID solution (0.5%) followed by incubation at 39±1oC can be used as a good candidate for ACCELERATED RIPENING of MAZAFATI DATE.

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APA: Copy

AFSHARI JOUYBARI, H., & FARAHNAKY, A.. (2011). ACCELERATED RIPENING OF MAZAFATI DATE BY HOT WATER, ACETIC ACID AND SODIUM CHLORIDE SOLUTIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(30 (SPECIAL ISSUE)), 45-52. SID. https://sid.ir/paper/72303/en

Vancouver: Copy

AFSHARI JOUYBARI H., FARAHNAKY A.. ACCELERATED RIPENING OF MAZAFATI DATE BY HOT WATER, ACETIC ACID AND SODIUM CHLORIDE SOLUTIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(30 (SPECIAL ISSUE)):45-52. Available from: https://sid.ir/paper/72303/en

IEEE: Copy

H. AFSHARI JOUYBARI, and A. FARAHNAKY, “ACCELERATED RIPENING OF MAZAFATI DATE BY HOT WATER, ACETIC ACID AND SODIUM CHLORIDE SOLUTIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 30 (SPECIAL ISSUE), pp. 45–52, 2011, [Online]. Available: https://sid.ir/paper/72303/en

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