The effect of acetic acid and sodium diacetate solutions on artificial ripening of Mazafati date fruit

In this research, the effect of acetic acid and sodium diacetate on ripening of Mazafati date fruit was studied. Date bunches were harvested at the end of khalal stage and were dipped in acetic acid (4%) and sodium diacetate (0.3%) solutions. The treated bunches were placed within a room at 38-40°C and 70-80% relative humidity for 3-5 days. Chemical (Total soluble solids, total sugar, reducing sugars, moisture content, acidity, pH) and microbial analysis and also ripeness degree were determined for the treatments. Acetic acid and sodium diacetate solutions induced ripeness and softness of Mazafati date fruits. Chemical composition (TSS, reducing sugars, total sugar) of naturally ripened fruits was more than the treated fruits. Moisture content of the treated fruits was significantly (p<0.05) more than the control, while there was no difference between them on acidity. Sensory evaluation analysis showed that acetic acid and sodium diacetate treatments reduced the fruit firmness and there was no significant difference (p<0.05) between them on taste. It was concluded that treating of Mazafati date with acetic acid solution (4%) and placing it at 38-40°C and 70-80 % relative humidity for 3-5 days was the effective and economical method for artificial ripening of the fruits.