Role of date seed powder in maintaining the quality and nutritional value of the jujube fruits during storage | ||
| مجله علوم و صنایع غذایی ایران | ||
| Volume 23, 174-ویژه نامه, May 1405, Pages 70-82 PDF (410.88 K) | ||
| Document Type: مقاله پژوهشی | ||
| DOI: 10.48311/fsct.2026.118214.83006 | ||
| Authors | ||
| Hamza Hamza Abbas1; Gabash Hassanain M1; Abdulraoof Almatwari Aqeel Hussein1; Taain Dhia Ahmed1; Musa Shareef Sara Hashem2; zainab amin* 2 | ||
| 1Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq | ||
| 2Food Science Department, Agriculture College, Basrah University, Basrah, Iraq | ||
| Abstract | ||
| This study was conducted on jujube fruits at the maturity stage of the Tuffahi and Malasi cultivars, obtained from a private farmer in the Hamdan region, Abu Al-Khaseeb district, South of Basra, on October 5, 2024. The fruits were transferred to the Laboratory of Food Sciences Department, where they were washed with distilled water to remove dirt and dust. Small, damaged fruits were discarded. Then treated with three concentrations of date seed powder (0, 10, and 20) %, after that fruits were packed in 250 g containers, and stored in a refrigerated incubator at 4°C for eight weeks. The results showed that the 20% date seed powder treatment was superior to the other treatments in reducing decay and weight loss, improving flavor, appearance, and increasing the active substances in the fruits, in comparison, the 10% concentration exceeded the other treatments in increasing the percentage of acidity and total soluble solids. Tuffahi CV. outperformed the Malasi one in most of the studied characteristics. Results also showed an increase in the percentages of decay, weight loss, and total soluble solids, with a decrease in the total acidity, as increasing the storage period. | ||
| Keywords | ||
| date seed; Sidr fruit; storage; nutritional value | ||
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