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Effect of high carbon dioxide treatment on stored 'Deglet Nour' date fruit quality

Abstract:

The effect of high carbon dioxide (CO2) treatment, as an alternative of methyl bromide, on 'Deglet Nour' date fruit quality was studied. Fruits were treated with 95% CO2 for 24 hours at 30°C. The treatment was applied before or after 6 months storage at 1°C and 80% relative humidity. Fruits were then transferred to 20°C for 7 days and quality parameters were evaluated. High CO2 did not significantly affect TA, flavour, water content, water activity or total phenolics content of treated dates. However, small changes were observed in colour parameters, firmness and SSC, without affecting the overall quality of fruits. Although CO2 treatment before storage enhances small changes in a* and b* colour parameters, these changes were less important than those observed when it is applied after cold storage. Consequently, high CO 2 could be used just after harvest for insect control without affecting the overall quality of date fruit.