Role of date seed powder in maintaining the quality and nutritional value of the jujube fruits during storage

This study was conducted on jujube fruits at the maturity stage of the Tuffahi and Malasi cultivars, obtained from a private farmer in the Hamdan region, Abu Al-Khaseeb district, South of Basra, on October ۵, ۲۰۲۴. The fruits were transferred to the Laboratory of Food Sciences Department, where they were washed with distilled water to remove dirt and dust. Small, damaged fruits were discarded. Then treated with three concentrations of date seed powder (۰, ۱۰, and ۲۰) %, after that fruits were packed in ۲۵۰ g containers, and stored in a refrigerated incubator at ۴°C for eight weeks. The results showed that the ۲۰% date seed powder treatment was superior to the other treatments in reducing decay and weight loss, improving flavor, appearance, and increasing the active substances in the fruits, in comparison, the ۱۰% concentration exceeded the other treatments in increasing the percentage of acidity and total soluble solids. Tuffahi CV. outperformed the Malasi one in most of the studied characteristics. Results also showed an increase in the percentages of decay, weight loss, and total soluble solids, with a decrease in the total acidity, as increasing the storage period.

کلیدواژه ها:

Date seed ، Sidr fruit ، Storage ، Nutritional Value