تأثير درجة حرارة الخزن و المعاملة بالصمغ العربي و مرحلة النمو في القابلية الخزينة لثمار نخيل التمر صنف البرحي

الملخص EN

This study was conducted during the agricultural season 2021-2022 on the fruits of the date palm cultivar Barhi.

The fruits were brought from one of the civil orchards affiliated to Abu Al-Khasib district, south of Basrah province, on 1/9/2021.

The fruits were in three stages of growth, namely (Khalal, half-Rutab, and full-Rutab).

The fruits were transferred in the morning to the laboratory of storage technologies in the Department of Horticulture and Landscaping.

The fruits were sorted according to the growth stage to immerse them in gum arabic, with concentrations of 0.3,6%.

The fruits were packed in plastic containers with a capacity of 250 g, closed, and some were stored in a refrigerated incubator at a temperature of 0 ° C for 4 months for cold storage.

The other part was stored in the freezer at a temperature of 15- for 6 months for freezing storage.

Date palm fruits of Barhi cultivar showed a good response when treated with 6% gum arabic solution as it reduced the percentage of spoilage and weight loss and improved the sensory qualities of the fruits.

The full-Rutab maturity stage outperformed khalal and full-Rutab maturation stage in reducing the percentage of spoilage and weight loss.

The storage temperature of (-15) C excelled the degree of (0) C.

The stored fruits retained most of their physical and sensory traits despite the storage period's progression, reaching 6 months.