QUALITY CHANGES IN FRESH DATE FRUITS (BARHI) DURING INDIVIDUAL QUICK FREEZING AND CONVENTIONAL SLOW FREEZING

Fresh date fruits (Barhi cultivar) at Khalal stage of maturity were frozen by two different methods; individual quick freezing (IQF), and conventional slow freezing (CSF). The frozen dates were stored for 9 months at -20 degrees C and -40 degrees C, through conventional and individual quick freezing methods, respectively. Texture profile analysis parameters (hardness, elasticity, chewiness and resilience), color, and nutrition (enzymes and sugars) properties for fresh and frozen dates were measured after every three months of frozen storage. IQF technique showed better result in quality maintaining of fresh date fruits than CSF. Color and textural parameters of the frozen dates were affected by the freezing method and the frozen storage period. IQF method is superior in preserving the fresh Barhi fruits color values, textural parameters and nutritional aspects compared to CSF method.