The Use of Acetic Acid, Sodium Chloride Solutions, and Incubation to Accelerate the Ripening of 'Mazafati' Date

Afshari-Jouybari, H, Farahnaky, A and Moosavi-Nasab, S 2014, 'The Use of Acetic Acid, Sodium Chloride Solutions, and Incubation to Accelerate the Ripening of 'Mazafati' Date', International Journal of Fruit Science, vol. 14, no. 1, pp. 95-106.


Document type: Journal Article
Collection: Journal Articles

Title The Use of Acetic Acid, Sodium Chloride Solutions, and Incubation to Accelerate the Ripening of 'Mazafati' Date
Author(s) Afshari-Jouybari, H
Farahnaky, A
Moosavi-Nasab, S
Year 2014
Journal name International Journal of Fruit Science
Volume number 14
Issue number 1
Start page 95
End page 106
Total pages 12
Publisher Taylor and Francis
Abstract This study introduces a method to simultaneously maintain disinfection and accelerated ripening of 'Mazafati' date fruit. The method includes immersing of the samples in water, acetic acid, and sodium chloride solutions following incubation. The results revealed that incubation is the main factor responsible for accelerated ripening of date fruit. Dry weight and total soluble solids of samples increased during ripening, whereas total water insoluble solids, textural firmness, and L*a*b* parameters decreased. Overall, the treatments with 0.5% acetic acid solution with incubation at 39°C for 60 and 80 h can be regarded as a suitable method for accelerated ripening of 'Mazafati' date fruit. © 2014 Copyright Taylor and Francis Group, LLC.
Subject Food Processing
Keyword(s) 'Mazafati' date fruit (Phoenix dactylifera L.)
acetic acid
hot water treatment
incubation
sodium chloride
DOI - identifier 10.1080/15538362.2013.818396
Copyright notice © Taylor & Francis Group, LLC
ISSN 1553-8362
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