Effect of storage conditions on ‘Deglet Nour’ date palm fruit organoleptic and nutritional quality
| Autor: | Sarra Cherif, Sylvie Bureau, Carine Le Bourvellec, Jameleddine Benabda |
|---|---|
| Přispěvatelé: | UR Agrobiodiversity (UR13AGR05), Department of Horticultural Sciences, Higher Agronomic Institute, Institution de la Recherche et de l'Enseignement Supérieur Agricoles [Tunis] (IRESA), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Polyphenol food.ingredient Pectin Rhamnose Organoleptic 01 natural sciences Cell wall structure chemistry.chemical_compound 0404 agricultural biotechnology food 010608 biotechnology Lignin Food science Phoenix dactylifera L [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM] 2. Zero hunger Moisture Chemistry 04 agricultural and veterinary sciences 040401 food science Cold storage Cellulosic ethanol Composition (visual arts) [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2021, 137, pp.110343. ⟨10.1016/j.lwt.2020.110343⟩ |
| ISSN: | 0023-6438 1096-1127 |
| Popis: | International audience; The aim of this study was to identify optimal storage conditions able to preserving date palm quality and minimising their loss in the supply chain. Hence, the effect of storage at -18, 0, 2 and 4 ◦C for 3, 6 and 9 months during two harvest seasons (2017 and 2018) on sugars, organic acids, polyphenols and cell wall yields and composition of ‘Deglet Nour’ Tunisian dates, were studied. Mid Infrared Spectroscopy (MIR) as a non-targeted method allowed to highlight a year effect on chemical composition and to discriminate samples stored at 4 and 2 ◦C regarding to major components (moisture, sugars, organic acids.). Cell wall yields were stable during the time. However, galactose from pectin side chains decreased with time, causing an increase of lignin, cellulosic glucose, fucose and rhamnose. Procyanidins, accounting for 98% of total polyphenols, were not affected bystorage. Regarding quality parameters stability, stored fruits at - 18 ◦C could be the solution for a long term storage but due to its high energetic costs, 2 ◦C must be the optimal temperature with a lower time. |
| Databáze: | OpenAIRE |
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