INRAE, Avignon Université, UMR408 SQPOV, F-84000 Avignon, France; UR Agrobiodiversity (UR13AGR05), Postharvest Laboratory, Higher Agronomic Institute, IRESA-University of Sousse, 4042 Chott-Mariem, Tunisia.
INRAE, Avignon Université, UMR408 SQPOV, F-84000 Avignon, France.
Food Chem. 2024 Nov 15;458:140323. doi: 10.1016/j.foodchem.2024.140323. Epub 2024 Jul 3.
This work investigates the quality change of date palm fruits after hydration treatment which is commonly applied to enhance the hard textured 'Deglet Nour' fruits that are unacceptable for consumption. Date palm fruits were treated at 60-62 °C with saturated steam for 4 h in three different processing units (DPU). Mid Infrared Spectroscopy (MIR) giving a global spectral evaluation discriminates samples from the three DPUs and highlights date palm fruits of the first DPU regarding hydration treatment. Treatment led to a decrease of fruit firmness, skin lightness, and of sucrose and malic acid contents whereas citric acid and procyanidins contents and procyanidins 'degree of polymerization increased. Thermal treatment had no effect on glucose and fructose contents, on cell wall content and composition and on minor phenolic groups. Significant differences existed on dates from the three DPUs, discriminating dates presenting high firmness. Hydration treatment improve dates texture as expected while nutritional parameters were quite stable, confirming that is very promising and could be highly recommended to valorise fruit that are currently not commercialized. However, optimisation is needed for the very hard-type dates.
本研究探讨了水合处理对椰枣果实品质的影响。水合处理通常用于改善质地坚硬、不宜食用的“Deglet Nour”椰枣。椰枣果实分别在三个不同的加工单元（DPU）中以 60-62°C 的饱和蒸汽处理 4 小时。中红外光谱（MIR）进行全局光谱评估，可区分来自三个 DPU 的样本，并突出了第一个 DPU 中水合处理后的椰枣果实。处理导致果实硬度、果皮亮度下降，蔗糖和苹果酸含量降低，而柠檬酸和原花青素含量以及原花青素的聚合度增加。热处理对葡萄糖和果糖含量、细胞壁含量和组成以及少量酚类物质没有影响。来自三个 DPU 的枣子存在显著差异，可区分出硬度较高的枣子。水合处理改善了枣子的质地，符合预期，而营养参数相当稳定，这证实了该方法非常有前景，可用于提高目前尚未商业化的水果的价值。然而，对于非常坚硬的枣子，仍需要进行优化。
