Keywords
Date palm,
Phoenix dactylifera L.,
postharvest management,
quality,
temperature. Calidad,
gestión postcosecha,
palma datilera,
Phoenix dactylifera L,
temperatura.
Phoenix dactylifera L.,
postharvest management,
quality,
temperature. Calidad,
gestión postcosecha,
palma datilera,
Phoenix dactylifera L,
temperatura.
How to Cite
Geronimo Cruz, A., Valle-Gough, R. E., Núñez Ramírez, F., González Mendoza, D., Tzintzun Camach, O., Garruña Hernández, R., & Samaniego-Gámez, B. Y. (2024). Effect of thermal immersion treatments on physicochemical characteristics of date cv. Mejhoul during postharvest storage. Revista Colombiana De Investigaciones Agroindustriales, 11(2), 133–147. https://doi.org/10.23850/24220582.6500
Abstract
In the postharvest stage, dates obtained from date palms suffer alterations that reduce their quality, reaching losses of 20 % to 30 %. Heat treatments (combination of time and temperature) have been used for the postharvest handling of dates. Our objective was to determine the effect of heat treatments on postharvest physicochemical characteristics of date cv. Mejhoul. Five heat treatments (TT) were evaluated: (50 °C × 1 min, 50 °C × 5 min, 50 °C × 10 min, 60 °C × 1 min, 60 °C × 5 min, 60 °C × 10 min), and their variables such as: temperature (T: 50 °C, 60 °C), immersion time (TI: 1, 5, 10 min), and storage times (TA: 1, 15 days) on physicochemical parameters (total soluble solids, firmness, fruit moisture, weight and size variation) of dates cv Mejhoul, means were analyzed by Tukey's test (p < 0.05). The results showed that the treatments significantly influenced fruit moisture content, weight and volume variation, with weight gain (7.9 %) in fruits treated at 60 °C x 1 min, with 1 day in storage. However, at 15 days, significant differences in fruit size were observed with TT = 60 °C × 1 min (-0.1 %) and 60 °C × 5 min (-0.5 %), with less variation in fruit size. Likewise, the TT of 50 °C × 1 min, 50 °C × 5 min and 60 °C × 1 min showed fruit moisture contents at 15 days of storage of 24.9 %, 25.2 % and 25.6 %, respectively. The 50 °C × 1 min heat treatment showed a negative effect on weight gain, volume and total soluble solids. The TA, TI and T parameters showed statistical significance of 0.0001 for TA, 0.0081 for TI and 0.0007 for T. It was observed that the aforementioned parameters acted synergistically on the variables of firmness, weight and total soluble solids. It was concluded that the 60 °C x 1 min treatment resulted in lower size loss, lower fruit moisture, higher firmness and higher total soluble solids content at 15 d of storage at a temperature of 20 °C.
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