文献类型： 外文期刊

作者： Li, Jianhui ¹ ; Hussain, Imtiaz ² ; Azam, Muhammad ³ ; Khan, Muhammad Arslan ³ ; Akram, Muhammad Tahir ⁴ ; Naveed, Khalid ⁵ ; Asif, Muhammad ³ ; Anjum, Naveeda ⁶ ; Zeng, Jiaoke ⁷ ; Zhang, Jiukai ⁸ ; Liu, Hongru ⁹ ;

作者机构： 1.Quzhou Univ, Coll Chem & Mat Engn, Quzhou 324000, Peoples R China

2.Winrock Int Livestock Res & Training Ctr, Sindh 71000, Pakistan

3.Univ Agr Faisalabad, Inst Hort Sci, Pomol Lab, Faisalabad 38040, Pakistan

4.PMAS Arid Agr Univ, Dept Hort, Rawalpindi 46300, Pakistan

5.Univ Agr Faisalabad, Dept Plant Pathol, Subcampus Depalpur, Okara 56300, Pakistan

6.Barani Agr Res Inst, Chakwal 48800, Pakistan

7.Jiangxi Agr Univ, Coll Agr, Jiangxi Key Lab Postharvest Preservat & Nondestruc, Nanchang 330000, Peoples R China

8.Chinese Acad Inspect & Quarantine, Agroprod Safety Res Ctr, 11 Ronghua Nanlu, Beijing 100176, Peoples R China

9.Shanghai Acad Agr Sci, Inst Crop Breeding & Cultivat Res, Shanghai 201403, Peoples R China

关键词： tamar stage; Khadrawi; Hillawi; glucose; sucrose; postharvest losses; sensory attributes

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 12 期

页码：

收录情况： SCI

摘要： Fresh date fruits (cvs. Hillawi and Khadrawi) were harvested at the khalal stage and treated with hot water treatment (HWT) for different time durations (control, HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) to investigate the physicochemical characteristics, phytochemical properties, and sensory attributes. The results revealed that both date cultivars took less time to reach the tamar stage in response to HWT-7 min compared to control. However, Hillawi date fruit showed a higher fruit ripening index (75%) at HWT-3 min, while Khadrawi fruit had a higher ripening index (80%) at HWT-5 min than untreated fruit (10%). Higher weight loss and lower moisture contents were observed in Hillawi (25%) and Khadrawi (20%) date fruit as the immersion period increased in both cultivars. Moreover, soluble solid content was higher in Hillawi (11.77 & DEG; Brix) in response to HWT-3 min and Khadrawi (10.02 & DEG; Brix) date fruit immersed in HWT-5 min in contrast with the control group, whereas significantly lower levels of titratable acidity and ascorbic acid content were observed in Hillawi (0.162%, 0.67 mg/100 g) and Khadrawi (0.206%, 0.73 mg/100 g) date fruit in response to HWT (HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) than untreated fruit. Furthermore, noticeably higher levels of reducing sugar (69.83%, 57.01%), total sugar (34.47%, 31.14%), glucose (36.84%, 29.42%), fructose (33.99%, 27.61%), and sucrose (3.16%, 1.33%) were found in hot water-treated Hillawi (immersed for 3-min) and Khadrawi (immersed for 5-min) date fruit, respectively. In addition, total phenolic content, total flavonoids, total antioxidants, and total tannins were substantially superior in date fruits subjected to HWT-3 min (in Hillawi, 128 mg GAE/100 g, 61.78%, 20.18 mg CEQ/100 g) and HWT-5 min (in Khadrawi, 139.43 mg GAE/100 g, 72.84%, and 18.48 mg CEQ/100 g) compared to control. Overall, sensory attributes were recorded to be higher in Hillawi and Khadrawi date fruit after treatment for 3 min and 5 min, respectively. Our findings suggest that HWT is a promising technique that can be adopted commercially to improve fruit ripening and preserved nutritional quality of dates after harvest.