Hot Water Treatment Improves Date Drying and Maintains Phytochemicals and Fruit Quality Characteristics of Date Palm ( Phoenix dactylifera )

• Published in: Foods 2023-06, Vol.12 (12), p.2405
• Main Authors: Li, Jianhui, Hussain, Imtiaz, Azam, Muhammad, Khan, Muhammad Arslan, Akram, Muhammad Tahir, Naveed, Khalid, Asif, Muhammad, Anjum, Naveeda, Zeng, Jiaoke, Zhang, Jiukai, Liu, Hongru
• Format: Article
• Language: English
• Subjects: Acidity; Acids; Antioxidants; Ascorbic acid; Cultivars; Enzymes; Flavonoids; Food quality; Food science; Fructose; Fruit; Fruits; Glucose; Hillawi; Horticulture; Hot water; Isoflavones; Khadrawi; Moisture content; Moisture effects; Nutritive value; Organic acids; Phenolic compounds; Phenolphthalein; Phenols; Phoenix dactylifera; Physiology; Phytochemicals; postharvest losses; Purification; Respiration; Ripening; Sensory properties; Sucrose; Sugar; tamar stage; Water; Water treatment; Weight loss
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12122405

Fresh date fruits (cvs. Hillawi and Khadrawi) were harvested at the khalal stage and treated with hot water treatment (HWT) for different time durations (control, HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) to investigate the physicochemical characteristics, phytochemical properties, and sensory attributes. The results revealed that both date cultivars took less time to reach the tamar stage in response to HWT-7 min compared to control. However, Hillawi date fruit showed a higher fruit ripening index (75%) at HWT-3 min, while Khadrawi fruit had a higher ripening index (80%) at HWT-5 min than untreated fruit (10%). Higher weight loss and lower moisture contents were observed in Hillawi (25%) and Khadrawi (20%) date fruit as the immersion period increased in both cultivars. Moreover, soluble solid content was higher in Hillawi (11.77° Brix) in response to HWT-3 min and Khadrawi (10.02° Brix) date fruit immersed in HWT-5 min in contrast with the control group, whereas significantly lower levels of titratable acidity and ascorbic acid content were observed in Hillawi (0.162%, 0.67 mg/100 g) and Khadrawi (0.206%, 0.73 mg/100 g) date fruit in response to HWT (HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) than untreated fruit. Furthermore, noticeably higher levels of reducing sugar (69.83%, 57.01%), total sugar (34.47%, 31.14%), glucose (36.84%, 29.42%), fructose (33.99%, 27.61%), and sucrose (3.16%, 1.33%) were found in hot water-treated Hillawi (immersed for 3-min) and Khadrawi (immersed for 5-min) date fruit, respectively. In addition, total phenolic content, total flavonoids, total antioxidants, and total tannins were substantially superior in date fruits subjected to HWT-3 min (in Hillawi, 128 mg GAE/100 g, 61.78%, 20.18 mg CEQ/100 g) and HWT-5 min (in Khadrawi, 139.43 mg GAE/100 g, 72.84%, and 18.48 mg CEQ/100 g) compared to control. Overall, sensory attributes were recorded to be higher in Hillawi and Khadrawi date fruit after treatment for 3 min and 5 min, respectively. Our findings suggest that HWT is a promising technique that can be adopted commercially to improve fruit ripening and preserved nutritional quality of dates after harvest.