Response of Libyan Soft Date Cultivars "Hellawi" and "Hurra" at "Balah" Stage to Controlled Atmosphere Conditions

Mohamed Abusaa Fennir, Somaia Shtewi Raheel, Mohamed Taher Morghem

Abstract


The current study investigated effects of controlled atmosphere (CA) conditions applied at near zero temperature on quality attributes of two Libyan important soft date cultivars that were consumed at "Balah" ("Kalal") stage. Samples of "Hellawi" and "Hurra" were collected from Tripoli region in the 2015 harvest season. An experimental setup consisted of 3L airtight glass jars equipped with two-valve ports was used; periodical measurement of air constituents was carried out throughout the study duration. CA treatments applied were 10%, 15%, and 20% CO2 combined with 5% O2, and regular air as a control treatment. CO2 and O2 percentages were measured twice a week, and were adjusted to set point whenever a ±2% deviation was recorded using a gas mixer connected to cylinders containing CO2, O2 andN2.

Quality attributes mainly, total soluble solids (TSS), fruit firmness, and fruit skin color properties (L, a and b) were determined three times during the experiment; its beginning, the middle, and its end. Similarly, sensory evaluation and weight loss were made. After 12 weeks, results showed no significant changes in TSS, firmness, taste and weigh loss. However, color was significantly affected by the three CO2 treatments; fruits significantly lost their yellow color and became dark (light brown), the intensity of color change was very much related to CO2 concentration. The study showed that unlike cultivars reported in the literature that benefited from high CO2 levels, the two cultivars studied herein exhibited sensitivity to CO2 levels ≥10%, giving a solid ground for testing lower CO2 treatments.

Keywords: controlled atmosphere, CO2, O2, soft dates, storage.

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*Corresponding Author: Mohamed Abusaa Fennir. Dep. of Agric. Engineering, Fac. of Agric., Univ. of Tripoli, Tripoli, Libya.

Phone: +218924190621. Email:  mohamed.fennir@mail.mcgill.ca

Received: 24/1/2017    

 

Accepted: 2/5/2017

 


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