Shahzada A. Saleem
Agriculture Research Institute, Dera Ismail Khan,
Ahmad K. Baloch
Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
Musa Kaleem Baloch
Department of Chemistry, Gomal University,
Dera Ismail Khan,
Ambreen A. Saddozai
PCSIR, Labs, Jamrud Road, Peshawar,
Abdul Ghafoor
Department of Horticulture,
Gomal University, Dera Ismail Khan, Pakistan
ABSTRACT
The influence of hot water treatment on the ripening/curing of Dhakki dates is studied. In the first part of the experiment, the time of dipping in hot water is fixed to 5 min and temperature of the hot water varied for 35, 70 and 93°C. For the next set of the experiment the dipping time varied for 1, 3, 5, or 7 min while the temperature for the dip in hot water retained constant at 70°C, besides carrying out a simple water wash treatment to conceive absolute advantage of the hot water dip treatment. The treated samples are then allowed to ripen/cure for 72 h under air circulated cabinet dehydrator adjusted at 38-40°C. The effectiveness of the treatments is evaluated by assessing texture, taste and overall acceptability of the products, determining also the degree of fruit ripeness. The treatment with 70°C performed better than 35 and 93°C furnishing with 55% product yield of acceptable quality. The yield of improved quality product is further increased to 70% on the optimization of treatment time to 3 min. The ripening of Dhakki dates does not require the fruits to stay on tree beyond fully mature doka stage for want of dong formation and hence saves at least 2 weeks hang-on period. By implementation of the technology it is highly likely to cut down the overall expected losses and expenses considerably, besides improving quality and yield of the product reasonably.
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How to cite this article
Shahzada A. Saleem, Ahmad K. Baloch, Musa Kaleem Baloch, Ambreen A. Saddozai and Abdul Ghafoor, 2004. Influence of Hot Water on Ripening/Curing of Dhakki Dates. Pakistan Journal of Biological Sciences, 7: 2034-2038.
DOI: 10.3923/pjbs.2004.2034.2038
URL: https://scialert.net/abstract/?doi=pjbs.2004.2034.2038
DOI: 10.3923/pjbs.2004.2034.2038
URL: https://scialert.net/abstract/?doi=pjbs.2004.2034.2038
REFERENCES
- Saleem, S.A., M.K. Baloch, K. Ahmed and A.K. Baloch, 2002. Effect of ripening by microwave radiations on quality of dhakki dates. J. Biol. Sci., 2: 238-242.
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