The effects of acetic acid and sodium chloride solutions on accelerated ripening of Mazafati date

In this study the effects of acetic acid and sodium chloride solutions on accelerated ripening of Mazafati date cultivar were investigated. Mazafatti dates at the Khalal stage were immersed in acetic acid solution (0. 5، 1. 5 and 2. 5%) and NaCl (1، 2 and 3%) solution for 5 minutes and then incubated at 39±1 C for 80 hrs. The results indicated that incubation was the main factor in accelerated ripening of Mazafati date and about 85% of the samples ripened only by incubation. Acetic acid and NaCl solutions had little effect compared to the incubation treatment and played a complimentary role on ripening of date fruit. Dry weight and total soluble solid of the samples increased، while pH and total insoluble solid in water and textural hardness decreased during ripening. Overall، the treatments discussed in this paper can be regarded as a good method for accelerated ripening of Mazafati date.