Irradiation of'Boufeggous' dates: effects on chemical composition during storage

Moroccan dates Phoenix dactylifera L. cv. Boufeggous were treated with 0.6, 0.9 and 1.8 kGy of gamma irradiation and subsequently stored at ambient temperatures. Chemical properties were evaluated for irradiated and non-irradiated dates immediately after the treatment, 4 and 8 months of storage. No...

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Bibliographic Details
Published inPostharvest biology and technology Vol. 39; no. 2; pp. 217 - 222
Main Authors Azelmat, K, ElGarrouj, D, Mouhib, M, Sayah, F
Format Journal Article
LanguageEnglish
Published 2006
Subjects
amino acids
ash content
dates
dry matter content
food irradiation
food storage
fructose
fruit composition
fruit quality
gamma radiation
glucose
lipid content
nutrient content
protein content
shelf life
storage time
sugars
titratable acidity
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Summary:Moroccan dates Phoenix dactylifera L. cv. Boufeggous were treated with 0.6, 0.9 and 1.8 kGy of gamma irradiation and subsequently stored at ambient temperatures. Chemical properties were evaluated for irradiated and non-irradiated dates immediately after the treatment, 4 and 8 months of storage. No significant changes were noted in dry matter, total lipid and protein contents. Irradiation at higher doses (0.9 and 1.8 kGy) increased titratable acidity immediately after the treatment. After 8 months of storage, the treatment increased ash and decreased amino acids. Irradiation at 0.9 kGy significantly increased glucose and total sugars contents after 8 months of storage. Fructose amounts were, however, not affected by the treatment. The increase in storage time resulted in a decrease in starch contents in both irradiated and non-irradiated dates. Pectic substances (water-, oxalate- and hydrochloride-soluble fractions) were significantly reduced by the treatment with a 27% decrease in water-soluble pectins at a dose of 1.8 kGy at the end of the storage time.
ISSN:0925-5214
1873-2356