Physical and chemical changes in dates during ripening with special reference to pectic substances

Burkhaev, V.T.; Abdul Nour, B.A.; Nouri, V.F.

Date Palm Journal 5(2): 199-207

1987


Accession: 001909303

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Abstract
Three commercial date cultivars (Zahdi, Sayer, and Khastawi) were studied in order to evaluate the most suitable cultivar for industrial purposes. Physical and chemical analysis, especially of pectic substances were done on the three above mentioned varieties during four stages of maturation (Chimri, Khalal, Rutab and Tamr). The results showed close similarities in changes in the three varieties. Total as well as reducing sugar contents were increased from Chimri to Tamr stage; while moisture, crude protein, crude fat, crude fiber and ash contents were decreased. In Zahdi, whole pectin-in general-showed an increasing value from chimri stage (2.16%). to the Rutab stage (2.95%), followed by a slight reduction during the Tamr stage, (2.8%). Crude and purified pectinic acid and neutral pectin showed a gradual increase from Chimri to Tamr stage, (2.80%). Crude and purified pectinic acid and neutral pectin showed a gradual increase from Chimri to Tamr stage. Methoxyl group percentage was highest in Khastawi cultivar followed by Sayer and Zahdi. The present results indicate that Zahdi proved to be the most suitable variety as a commercial cultivar for using in industrial purposes because of its availability, low price and good characteristics.