| Abstrakt: |
A study conducted by researchers at Shaqra University in Saudi Arabia has found that edible oils, such as jasmine oil, black cumin oil, and jojoba oil, can be used to improve the quality and shelf life of Medjool date palm fruits. These oils act as a protective barrier, preventing moisture loss, microbial contamination, and chemical changes in the fruits. The study concluded that treatment with jojoba oil was the most effective in reducing fruit decay and weight loss, while also improving the fruit's chemical properties. This research provides a realistic option for enhancing storability, extending shelf life, and maintaining quality in Medjool date palm fruits. [Extracted from the article] |
