The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit

Due to climatic variation, in-situ date palm fruit ripening is significantly delayed, and some fruits (Biser) cannot become ripe naturally on the tree. Because of that issue, the vast quantity of produce is mere wasted. Few traditional methods are adopted to ripe these unripe fruits through open sun...

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Autores principales:	Maged Mohammed, Abdelkader Sallam, Nashi Alqahtani, Muhammad Munir
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	date palm Biser postharvest modified RH real-time data logging sensors Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c325ab04fb1740de81bc320b29f2cee7
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spelling	oai:doaj.org-article:c325ab04fb1740de81bc320b29f2cee72021-11-25T17:33:41ZThe Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit10.3390/foods101126362304-8158https://doaj.org/article/c325ab04fb1740de81bc320b29f2cee72021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2636https://doaj.org/toc/2304-8158Due to climatic variation, in-situ date palm fruit ripening is significantly delayed, and some fruits (Biser) cannot become ripe naturally on the tree. Because of that issue, the vast quantity of produce is mere wasted. Few traditional methods are adopted to ripe these unripe fruits through open sun drying or solar tunnel dehydration techniques. However, these methods have minimal use due to ambient temperature and relative humidity (RH) instability. Therefore, the present study was designed to find a precise combination of temperature and RH to artificially ripe the unripe Biser fruits under controlled environment chambers. For that purpose, eighteen automated artificial ripening systems were developed. The Biser fruits (cv. Khalas) were placed immediately after harvesting in the treatment chambers of the systems with three set-point temperatures (45, 50, and 55 °C) and six set-point RH (30, 35, 40, 45, 50, and 55%) until ripening. The optimal treatment combination for artificial ripening of Biser fruits was 50 °C and 50% RH. This combination provided good fruit size, color, firmness, total soluble solids (TSS), pH, and sugars content. As a result, there was a reduction in fruit weight loss and had optimum fruit ripening time. On the other hand, low temperature and RH delayed the ripening process, deteriorated fruit quality, and caused more weight loss. Although the combination of the highest temperature and RH (55 °C and 55%) reduced ripening time, the fruits have higher weight loss and negative quality. Therefore, the artificial ripening of unripe date palm Biser fruits can be achieved using 50 °C temperature and 50% RH combination. These findings can be applied in the field using solar energy systems on a commercial scale to reduce the postharvest loss of date palm fruits.Maged MohammedAbdelkader SallamNashi AlqahtaniMuhammad MunirMDPI AGarticledate palmBiserpostharvestmodified RHreal-time data loggingsensorsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2636, p 2636 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	date palm Biser postharvest modified RH real-time data logging sensors Chemical technology TP1-1185
spellingShingle	date palm Biser postharvest modified RH real-time data logging sensors Chemical technology TP1-1185 Maged Mohammed Abdelkader Sallam Nashi Alqahtani Muhammad Munir The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit
description	Due to climatic variation, in-situ date palm fruit ripening is significantly delayed, and some fruits (Biser) cannot become ripe naturally on the tree. Because of that issue, the vast quantity of produce is mere wasted. Few traditional methods are adopted to ripe these unripe fruits through open sun drying or solar tunnel dehydration techniques. However, these methods have minimal use due to ambient temperature and relative humidity (RH) instability. Therefore, the present study was designed to find a precise combination of temperature and RH to artificially ripe the unripe Biser fruits under controlled environment chambers. For that purpose, eighteen automated artificial ripening systems were developed. The Biser fruits (cv. Khalas) were placed immediately after harvesting in the treatment chambers of the systems with three set-point temperatures (45, 50, and 55 °C) and six set-point RH (30, 35, 40, 45, 50, and 55%) until ripening. The optimal treatment combination for artificial ripening of Biser fruits was 50 °C and 50% RH. This combination provided good fruit size, color, firmness, total soluble solids (TSS), pH, and sugars content. As a result, there was a reduction in fruit weight loss and had optimum fruit ripening time. On the other hand, low temperature and RH delayed the ripening process, deteriorated fruit quality, and caused more weight loss. Although the combination of the highest temperature and RH (55 °C and 55%) reduced ripening time, the fruits have higher weight loss and negative quality. Therefore, the artificial ripening of unripe date palm Biser fruits can be achieved using 50 °C temperature and 50% RH combination. These findings can be applied in the field using solar energy systems on a commercial scale to reduce the postharvest loss of date palm fruits.
format	article
author	Maged Mohammed Abdelkader Sallam Nashi Alqahtani Muhammad Munir
author_facet	Maged Mohammed Abdelkader Sallam Nashi Alqahtani Muhammad Munir
author_sort	Maged Mohammed
title	The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit
title_short	The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit
title_full	The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit
title_fullStr	The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit
title_full_unstemmed	The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit
title_sort	combined effects of precision-controlled temperature and relative humidity on artificial ripening and quality of date fruit
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c325ab04fb1740de81bc320b29f2cee7
work_keys_str_mv	AT magedmohammed thecombinedeffectsofprecisioncontrolledtemperatureandrelativehumidityonartificialripeningandqualityofdatefruit AT abdelkadersallam thecombinedeffectsofprecisioncontrolledtemperatureandrelativehumidityonartificialripeningandqualityofdatefruit AT nashialqahtani thecombinedeffectsofprecisioncontrolledtemperatureandrelativehumidityonartificialripeningandqualityofdatefruit AT muhammadmunir thecombinedeffectsofprecisioncontrolledtemperatureandrelativehumidityonartificialripeningandqualityofdatefruit AT magedmohammed combinedeffectsofprecisioncontrolledtemperatureandrelativehumidityonartificialripeningandqualityofdatefruit AT abdelkadersallam combinedeffectsofprecisioncontrolledtemperatureandrelativehumidityonartificialripeningandqualityofdatefruit AT nashialqahtani combinedeffectsofprecisioncontrolledtemperatureandrelativehumidityonartificialripeningandqualityofdatefruit AT muhammadmunir combinedeffectsofprecisioncontrolledtemperatureandrelativehumidityonartificialripeningandqualityofdatefruit
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The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit

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