Reducing the rutab percentage of zaghloul dates during storage to prolong the marketing season [electronic resource].

Includes references.

In 2002 & 2003 seasons, Zaghloul date fruits were picked at maturity stage and subjected to seven treatments; dipping in (Ca C12) and (Na CI) at 2&4% for three minutes, respectively using 2 and 4 grams Desiccant Silica Gel as a humidity absorbent packed in small sachets and placed in trays of 100gm fruits, and the untreated fruits (control). Trays for all treatments were divided into three groups, the first group, was uncovered, the second, trays were covered by a low density polyethylene membrane of 15 microns, and the third group, was covered by a high density polyethylene membrane of 30 microns, and then stored for 30 days at O°C and 85 - 90% relative humidity. Zaghloul date fruits treated by 4% Ca Ch followed by 4% Na CI and fruits were placed in trays containing sachets of Silica gel (4gm1100fruits) then packaged in 15m.m. polyethylene gave the best results of increasing the storage ability, lessening the percentage of Rutab dates beside decreasing the fermented ones during cold storage and or marketing. The best and most significant result was obtained with fruits packaged in 15m.m. polyethylene compared with 30m.m. and the unpacked trays. This method of packing reduced the percentage of Rutab fruits as well as the fermented ones, and the loss of weight, while helped in maintaining the red glossy color with a firmer texture.

Summary in Arabic.

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