Enhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life

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...

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Autores principales:	A. A. Lo’ay, Rania E. Elgammal, Haifa A. S. Alhaithloul, Suliman M. Alghanem, Mohammad Fikry, Mohamed A. Abdein, Dalia M. Hikal
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	date shelf-life Rutab process ATP Zaghloul Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/423aa4f239884125913e4d0b39ca46e3
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spelling	oai:doaj.org-article:423aa4f239884125913e4d0b39ca46e32021-11-25T17:33:45ZEnhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life10.3390/foods101126412304-8158https://doaj.org/article/423aa4f239884125913e4d0b39ca46e32021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2641https://doaj.org/toc/2304-8158The 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<sup>−1</sup> 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.A. A. Lo’ayRania E. ElgammalHaifa A. S. AlhaithloulSuliman M. AlghanemMohammad FikryMohamed A. AbdeinDalia M. HikalMDPI AGarticledateshelf-lifeRutab processATPZaghloulChemical technologyTP1-1185ENFoods, Vol 10, Iss 2641, p 2641 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	date shelf-life Rutab process ATP Zaghloul Chemical technology TP1-1185
spellingShingle	date shelf-life Rutab process ATP Zaghloul Chemical technology TP1-1185 A. A. Lo’ay Rania E. Elgammal Haifa A. S. Alhaithloul Suliman M. Alghanem Mohammad Fikry Mohamed A. Abdein Dalia M. Hikal Enhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life
description	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<sup>−1</sup> 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.
format	article
author	A. A. Lo’ay Rania E. Elgammal Haifa A. S. Alhaithloul Suliman M. Alghanem Mohammad Fikry Mohamed A. Abdein Dalia M. Hikal
author_facet	A. A. Lo’ay Rania E. Elgammal Haifa A. S. Alhaithloul Suliman M. Alghanem Mohammad Fikry Mohamed A. Abdein Dalia M. Hikal
author_sort	A. A. Lo’ay
title	Enhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life
title_short	Enhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life
title_full	Enhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life
title_fullStr	Enhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life
title_full_unstemmed	Enhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life
title_sort	enhance fruit ripening uniformity and accelerate the rutab stage by using atp in ‘zaghloul’ dates during the shelf life
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/423aa4f239884125913e4d0b39ca46e3
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Enhance Fruit Ripening Uniformity and Accelerate the Rutab Stage by Using ATP in ‘Zaghloul’ Dates during the Shelf Life

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