The Use of Acetic Acid, Sodium Chloride Solutions, and Incubation to Accelerate the Ripening of 'Mazafati' Date

Abstract

This study introduces a method to simultaneously maintain disinfection and accelerated ripening of 'Mazafati' date fruit. The method includes immersing of the samples in water, acetic acid, and sodium chloride solutions following incubation. The results revealed that incubation is the main factor responsible for accelerated ripening of date fruit. Dry weight and total soluble solids of samples increased during ripening, whereas total water insoluble solids, textural firmness, and L*a*b* parameters decreased. Overall, the treatments with 0.5% acetic acid solution with incubation at 39°C for 60 and 80 h can be regarded as a suitable method for accelerated ripening of 'Mazafati' date fruit. © 2014 Copyright Taylor and Francis Group, LLC.