Effects of calcium chloride and salicylic acid postharvest treatments on the quality of Khalal Barhi dates at different ripening levels during cold storage

• Published in: Journal of food measurement & characterization 2018-06, Vol.12 (2), p.1156-1166
• Main Authors: Atia, Ahmed, Abdelkarim, Diaeldin, Younis, Mahmoud, Alhamdan, Abdullah
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food Science; Original Paper
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-018-9729-0

Barhi dates at Khalal maturity stage are sweet and crunchy with a yellowish bright color thus favored by the consumers at this stage rather than subsequent stages. There is a need for extending the Khalal maturity stage period for Barhi dates. The objective of this study is to examine the effects of calcium chloride (CaCl 2 ) and salicylic acid (SA) postharvest treatments on retaining the high quality of fresh Barhi fruits during cold atmosphere storage. Samples of Barhi dates at Khalal stage picked at three different harvesting times were dipped after harvesting in CaCl 2 (2%), SA (2.0 mmol L −1 ) and water then stored in cold storage (0 °С, 80 ± 5% RH). The results displayed that CaCl 2 and SA treatments reduced the percentage of weight loss and decay in the fruits, while total soluble solids increased. Furthermore, CaCl 2 and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to water treatment. The experimental data was supported by a sensory evaluation which revealed that CaCl 2 (2%) treatment was superior in preserving and extending the Khalal maturity stage of Barhi dates.