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Information Journal Paper

Title

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

Pages

  45-52

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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