EFFECT OF DRYING PROCESS ON PHYSICAL AND CHEMICAL PROPERTIES OF 'MEDJOOL' DATE PALM FRUITS

被引：0

作者：

Alsmairat, Nihad ^{[1
]}

Al-Qudah, Tamara ^{[2
]}

El-Assi, Najib ^{[1
]}

Mehyar, Ghadeer ^{[3
]}

Gammoh, Issa ^{[1
]}

Othman, Yahia A. ^{[1
]}

Araj, Salah-Eddin ^{[4
]}

Al-Antary, Tawfiq M. ^{[4
]}

机构：

[1] Univ Jordan, Dept Hort & Crop Sci, Amman 11942, Jordan

[2] Univ Jordan, Hamdi Mango Ctr Sci Res, Amman 11942, Jordan

[3] Univ Jordan, Dept Nutr & Food Technol, Amman 11942, Jordan

[4] Univ Jordan, Dept Plant Protect, Amman 11942, Jordan

来源：

FRESENIUS ENVIRONMENTAL BULLETIN | 2019年 / 28卷 / 2A期

关键词：

Firmness; Phenolic compounds; Fruit color; Minerals; Sugar composition; ANTIOXIDANT ACTIVITY; PHENOLIC CONTENT; TEMPERATURE; QUALITY; STORAGE;

D O I：

暂无

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The influence of different drying methods on chemical and physical characteristics of date palm (Phoenix dactylifera L. cv. Medjool) fruits was assessed. Drying methods were natural(control), sun, fan, and forced warm air.Fruit moisture content prior drying ranged between 30 and 60%. Fruit from natural dryinghad lighter color, lower firmness and optimal moisture content (23-25%),compared to the other treatments. Additionally, phenolic compounds, fructose, sucrose and mineral content from natural drying were significantly higher than those from other treatments,except for potassium concentration. Overall,the natural drying method was the best method for 'Medjool' date compared to the other three treatments.

引用

页码：1563 / 1570

页数：8

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