Lo'ay A A, Elgammal Rania E, Alhaithloul Haifa A S, Alghanem Suliman M, Fikry Mohammad, Abdein Mohamed A, Hikal Dalia M
Pomology Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.
Biology Department, Collage of Science, Jouf University, Sakaka 72388, Saudi Arabia.
Foods. 2021 Oct 31;10(11):2641. doi: 10.3390/foods10112641.
The Rutab date involves a physiological process by which the fruit turns completely ripe. The objective of this study was to research the effect of ATP-treated fruit to improve their biologically active compounds of the Rutab process of the 'Zagloul' date during shelf-life. Fruits at full color (red) were dipped in 0, 1, 1.5 mmol L ATP solution for 10 min, and then stored at room temperature (27 ± 1 °C) with a relative humidity of (67 ± 4 RH%) for 12 d. We found that ATP treatment, especially at 1.5 mM, enhances the Rutab stage of date fruit, and certain biologically active compounds such as total phenols and flavonoids, in all ATP treatments compared to untreated fruits. ATP enhanced the loss of tannin compounds in fruit but had no impact on the change in fruit moisture percentage of fruit during storage. The treatments did affect the changes in total sugar content and activated the sucrose enzymes, i.e., acid invertase (AI), neutral invertase (NI), sucrose synthase-cleavage (SS-c), and sucrose synthase-synthesis (SS-s) during storage. Interestingly, immersion in 1.5 mM ATP forced the date fruit to reach the Rutab stage during storage. These results indicated that the dose of ATP (1.5 mM) is a new potential tool that pushes the fruits to regular ripening after harvest, thus reducing the losses in the fruits during the production process. A linear model could be satisfactorily used for predicting the properties of the treated date with ATP 1.5 mM at different shelf-life durations.
鲁塔卜枣涉及果实完全成熟的生理过程。本研究的目的是探究经ATP处理的果实对提高“扎格鲁尔”枣在货架期鲁塔卜过程中生物活性化合物含量的影响。将全色（红色）果实浸泡在0、1、1.5 mmol/L的ATP溶液中10分钟，然后在室温（27±1℃）、相对湿度（67±4%RH）下储存12天。我们发现，与未处理的果实相比，ATP处理，尤其是1.5 mM的处理，能促进枣果的鲁塔卜阶段，并提高所有ATP处理果实中某些生物活性化合物的含量，如总酚和黄酮类化合物。ATP增加了果实中单宁化合物的损失，但对储存期间果实水分百分比的变化没有影响。这些处理确实影响了总糖含量的变化，并在储存期间激活了蔗糖酶，即酸性转化酶（AI）、中性转化酶（NI）、蔗糖合酶-裂解（SS-c）和蔗糖合酶-合成（SS-s）。有趣的是，浸泡在1.5 mM ATP中能使枣果在储存期间达到鲁塔卜阶段。这些结果表明，ATP剂量（1.5 mM）是一种新的潜在工具，可促使果实采后正常成熟，从而减少生产过程中的果实损失。线性模型可令人满意地用于预测在不同货架期用1.5 mM ATP处理的枣的特性。
