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4 Different growth and maturity stages of date fruit. Reproduced with permission of Saleh M. Aleid. (For a color version of this figure, please see the color plate section).
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Dates are grown in over 30 countries around the world; in recent years, date fruit has gained significant importance in global commerce. During the last two decades, global production of dates has more than doubled. The majority of date palm-growing areas are located in developing or underdeveloped countries where date fruit is considered a primary...
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Citations
... (2) Khalal stage reflects hard, yellow, or red (depending on the variety), edible date fruits with a delicious taste and desirable texture; (3) Rutab stage refers to soft, brown, and semiripe date fruits; and (4) Tamer stage, which displays date fruits that are fully ripe, more soft, and dark brown [6]. ...
The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 • C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36-68.43 to 62.13-63.11%) and an increased soluble solids content (from 27.16-27.24 to 31.45-33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00-6.28 to 4.89-5.29) with an increase in acidity (from 0.12-0.14 to 0.23-0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22-12.36 to 3.19-5.17 mg GAE/g) and antioxidant activity (from 44.11-68.26 to 23.84-38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (p < 0.05) increased TPC with a concomitant increase in antioxidant activity and maintained higher values of both throughout storage. The results exhibited a decrease in L* (from 54.87-55.92 to 41.68-45.68) and b* (from 36.25-37.09 to 23.59-25.42) values of all samples, while the a* value of all samples increased (from 1.29-1.40 to 2.22-2.43) with storage. Dipping treatment in PPE solution improved the color, exhibited the lowest change in color parameters, and maintained better texture properties during storage. Similarly, sensory properties decreased (from 8.21-8.66 to 6.71-7.21) during storage with insignificant (p > 0.05) differences among samples. Dipping treatments inhibited the growth of yeasts and molds over time, with the lowest microbial count recorded in the PPE-treated samples. It can be concluded that PPE was found to have protective effects on Khalal Barhi date fruit quality by controlling post-harvest changes and lowering the microbial load.
... Date fruit grading is based on the fruit size, ripening, texture, color, and shape. Before the grading process, the damaged fruits, unripe biser fruits, and unfertilized parthenocarpic fruit are usually removed, which have no market value [98]. In the present study, date fruits were graded according to the guidelines provided by [99]. ...
Orchard cultural practices, i.e., irrigation, fertilizer, and fruit thinning, are crucially encompassed to enhance fruit yield and quality. Appropriate irrigation and fertilizer inputs improve plant growth and fruit quality, but their overuse leads to the degradation of the ecosystem and water quality, and other biological concerns. Potassium fertilizer improves fruit sugar and flavor and accelerates fruit ripening. Bunch thinning also significantly reduces the crop burden and improves the physicochemical characteristics of the fruit. Therefore, the present study aims to appraise the combined impact of irrigation, sulfate of potash (SOP) fertilizer, and fruit bunch thinning practices on fruit yield and quality of date palm cv. Sukary under the agro-climatic condition of the Al-Qassim (Buraydah) region, Kingdom of Saudi Arabia. To achieve these objectives, four irrigation levels (80, 100, 120, and 140% of crop evapotranspiration (ETc), three SOP fertilizer doses (2.5, 5, and 7.5 kg palm-1), and three fruit bunch thinning levels (8, 10, and 12 bunches palm-1) were applied. The effects of these factors were determined on fruit bunch traits, physicochemical fruit characteristics, fruit texture profile, fruit color parameters, fruit skin separation disorder, fruit grading, and yield attributes. The findings of the present study showed that the lowest (80% ETc) and highest (140% ETc) irrigation water levels, lowest SOP fertilizer dose (2.5 kg palm-1), and retaining the highest number of fruit bunch per tree (12 bunches) had a negative effect on most yield and quality attributes of date palm cv. Sukary. However, maintaining the date palm water requirement at 100 and 120% ETc, applying SOP fertilizer doses at 5 and 7.5 kg palm-1 , and retaining 8-10 fruit bunches per palm had significantly positive effects on the fruit yield and quality characteristics. Therefore, it is concluded that applying 100% ETc irrigation water combined with a 5 kg palm-1 SOP fertilizer dose and maintaining 8-10 fruit bunches per palm is more equitable than other treatment combinations.
... Fruit development and ripening involve many complex biological processes, and color changes of the fruit are closely associated with the ripening stage (Abbas & Ibrahim, 1998). Dates have five different development stages: Hababauk, Kimri, Khalal, Rutab, and Tamar (Al-Mssallem et al., 2013;Siddiq & Greiby, 2013). Hababauk and Kimri are the first two development stages, and fruit skin color is whitish-green. ...
Date palm (Phoenix dactylifera) fruit are an economically and culturally significant crop in the Middle East and North Africa. There are hundreds of different commercial cultivars producing dates with distinctive shapes, colors, and sizes. Genetic studies of some Date palm traits have been performed, including for date palm sex-determination, sugar content and fresh fruit colour. In this study, we used genome sequences and image data of 199 dry date fruit (Tamar) samples collected from 14 countries to identify genetic loci associated with the color of this fruit stage. Here, we find loci across multiple linkage groups (LG) associated with dry fruit color phenotype. We recover the previously identified VIR genotype associated with fresh fruit yellow or red color and new associations with the lightness and darkness of dry fruit. This study will add resolution to our understanding of the date palm fruit color phenotype especially at the most commercially important tamar stage.
... Hababauk, Kimri, Khalal, Rutab, and Tamar (Al-Mssallem et al., 2013;Siddiq & Greiby, 2013). ...
Date palm (Phoenix dactylifera) fruit are an economically and culturally significant crop in the Middle East and North Africa. There are hundreds of different commercial cultivars producing dates with distinctive shapes, colors, and sizes. Genetic studies of some Date palm traits have been performed, including for date palm sex-determination, sugar content and fresh fruit colour. In this study, we used genome sequences and image data of 199 dry date fruit (Tamar) samples collected from 14 countries to identify genetic loci associated with the color of this fruit stage. Here, we find loci across multiple linkage groups (LG) associated with dry fruit color phenotype. We recover the previously identified VIR genotype associated with fresh fruit yellow or red color and new associations with the lightness and darkness of dry fruit. This study will add resolution to our understanding of the date palm fruit color phenotype especially at the most commercially important tamar stage.
... Dates, in addition to sugars, include proteins, lipids, vitamins, dietary ber, fatty acids, polyphenols, antioxidants, and amino acids (Chandrasekaran & Bahkali 2013). Dates are also high in vitamins A, B1, B2, B3, B5, and C. Dates include vitamin A, which has antioxidant characteristics that are bene cial for clear vision (Siddiq & Greiby, 2014). Shaba et al. (2015) reported that date palm (P. ...
The effect of three drying methods (sun, hot air oven and cabinet drier) on the chemical, functional and microbial properties of date our was comparatively studied. The ash of the two date varieties (amber and sukkari) were washed, dried at 65 o C, milled and sieved to obtain fine flour, and thereafter analyzed. Proximate analysis revealed that hot air oven-dried amber date powder exhibited signicantly (p < 0.05) higher ash (2.64%), fat (5.35%), crude protein (10.50%), crude bre (8.57%) while cabinet dried amber date exhibited the highest sugar (0.125%) and vitamin C (0.024mg/100g) content. Oven-dried amber date powder exhibited higher water absorption (1.10ml/g) and solubility (66.60%). Microbial analysis showed that hot air oven-dried amber and sukaari dates had the lowest total viable count (1.19×10 5 g/CFU/ml and 9.45×10 4 g/CFU/ml, respectively). Thus, the results suggest that hot air oven drying can be appropriately used to obtain date our with good functionality, microbial property and chemical composition.
... At the same time, the fatty acids (0.2-0.5 %) and vitamin contents recorded in date fruits was low (A Golshan Tafti et al., 2017). Interestingly, the content of B-complex vitamins was observed to be high in date fruits (Siddiq and Greiby, 2014). Dates contain 1.9-16.95 ...
Protein ingredients in aquafeed are one of the most important factors responsible for the development and sustainability of aquaculture. Currently, because of high costs and fluctuating production, some animal and plant protein sources are unable to satiate the increasing demand from the fish feed manufacturers. Aquatic animals’ nutritional requirements have been accorded particular focus with less costly feedstuff in aqua feed given extra weightage. There has been increasing attention in recent years on finding methods to recycle the animal and plant by-products for feed preparation. Due to its vital amino acid content as well as high protein composition, palm date meal (PDM) which is a renewable and sustainable resource is expected to be a viable raw material option for replacing protein ingredients (e.g., fish meal and soybean meal) or as a supplement in fish feed. PDM is an agro-industry by-product which left from dates as waste in several countries. This article reviewed the current research including the source, derivatives, and the potential of PDM as a possible alternative to the conventional plant and animal protein sources. Also, the added value of using PDM waste in aquafeed to reduce the feed cost, enhance this e growth rate of fish, improve the health and well-being of fish, and subsequently sustain the aquaculture industry. Therefore, this review paper will illuminate the possibility of PDM as a promising feed source and also the present knowledge and future perspectives about the application of PDM in aquaculture.
... Sugars are mainly represented by glucose and fructose, while sucrose is present at lower concentrations [19,50,57,[59][60][61]. Glucose and fructose are main carbon substrates for alcoholic, acetic, and gluconic fermentations. ...
... Values are reported as weight/100 g dry matter. Adapted from[16,50,51,55,[57][58][59]62,63]. ...
Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.
... The flesh of the dates contains a higher percentage of carbohydrates, vitamin C, vitamin A, vitamin E, vitamin B2, and dietary fibers. In addition, it is rich in iron, calcium, magnesium, phosphorus, potassium, sodium, zinc, and selenium and protects against oxidative stress [17][18][19]. ...
... 63%,19.41%, and 21.80%, respectively) in the renal tissue when compared with their corresponding values in the control group. ...
... An immature fruit is having a hard texture and green color and is considered at Kimri stage of it its maturity. A hard, yellow, and edible Barhi date is considered to be in the Khalal stage; a soft, brown, and semi-ripe stage reflects the Rutab stage of dates and a final soft, dark brown, and fully ripe date fruit is considered to reflect the Tamar stage [2]. These different phases of date fruit maturation are also characterized by their specific textural, sensory, and chemical characteristics [3,4]. ...
Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks. A slight decrease in the pH and increase in acidity with storage was observed. However, when chitosan was mixed with OCE or OPE, an increase in pH was observed with a concomitant decrease in acidity. The phenolic content of the samples was decreased with time. However, coating the date with OCE or OPE significantly (p ≤ 0.05) increased the total phenolic with a concomitant increase in radical scavenging activity. The textural properties, particularly hardness, were better preserved in case of coated dates. The sensory evaluation data showed non-significant changes in the acceptability of the Barhi dates throughout the storage period. Chitosan-coating significantly (p ≤ 0.05) inhibited mold growth over time. Scanning electron microscope (SEM) imaging showed difference among different coatings. According to principal component analysis (PCA), OCE and OPE were found to have protective effects on fruit quality.
... Numerous factors such as cultivar type, climate, maturity, harvest time, irrigation, sunlight, geographic location, agronomic practices, harvesting methods and experimental conditions (storage, extraction and analytical procedures) have been verified to be responsible for these variances [119,150]. Dates are also rich in vitamins including vitamins A, B1, B2, B3, B5 and C where vitamin A supports the antioxidant properties of dates and is also responsible for eye health [151]. Fresh dates contain a higher number of vitamins compared to dried dates because of the depletion of vitamins when drying. ...
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
