جستجوی مقالات مرتبط با کلیدواژه « Aerobic atmosphere » در نشریات گروه « صنایع غذایی »

One of the most important problems in date processing is unsuitable storage conditions and packaging type. In this research date fruits (Kabkab variety) were packed within aerobic atmosphere and vacuumed PA/PE pouches and stored at different temperatures (-20, 4, 25 and 40 ºC). The samples were evaluated for different chemical parameters (moisture content, total soluble solids, titratable acidity and pH) monthly during the storage period up to 6 months. The storage temperatures and time greatly (P< 0.01) affected all chemical parameters tested in date fruits during storage. Packaging type had a significant effect (P< 0.01) on total soluble solids, titratable acidity and pH of dates, but did not affect moisture content. A significant decrease of moisture content was detected for all samples throughout the storage period. However, it was noted that moisture decreasing rate was significantly greater at 40 ºC compared to other storage temperatures. The titratable acidity of vacuum packed dates stored at -20 ºC and 4 ºC was lower than the other samples. A significant increase of total soluble solids was observed for all samples during storage.