Leghari 2019 3
Leghari 2019 3
Leghari 2019 3
Abstract. The aim of this study was to measure the quality indices (physico-chemical and microbial
assessment) of four popular date palm fruits (Phoenix dactylifera L.) varieties (Begamjangi, Haleeni,
Dashtri and Peshnah) grown in ecologically same agro climatic condition of Turbat Balochistan, Pakistan.
Different date palm characteristics including; harvesting time, color and taste of fruits, diversity in fruit,
stone weight, length and diameter, variation in chemical composition, sugar, minerals and amino acids
contents were recorded by standard methods. Results indicated that there was slightly to highly significant
variations among the investigated parameters in different cultivars. Further that microbial burden (cfu/g)
on four fruit sizes classes (large, small, medium and mixed) in three fruit processing techniques
(unpressed-unpitted, pressed-pitted and unpressed-pitted date fruits) were examined. The results revealed
that the different date varieties showed different load of microbial infections. On the basis of all
investigated parameters the fruit performance index (FPI) and valuation classes were calculated. The
consequences indicated that the Begamjangi score highest grade point (6) and stood in excellent class,
followed by Haleeni with grade point 4.0 and categorized in good class. Other two date cultivars Dashtri
and Peshnah score 2.0 & 1.0 grade points and classified into poor and very poor group of date palm fruits,
respectively.
Keyworlds: date cultivars, productivity, sugar and mineral contents, bacterial infection, fruit
performance index (FPI), fruit size classes
Introduction
The date fruit (Phoenix dactylifera L.) is an important food product and extensively
cultivated all over the world for its edible fruits. It is a monocotyledonous belongs to the
family Arecaceae. Mostly cultivated in semi-arid regions of the world (Ashraf and
Hamidi-Esfahani, 2011). Fruit is highly nutritious with delicious taste and a basic part
of human diet (Vayalil, 2002). Date fruit is constituted high percentage of carbohydrates
(glucose and fructose), proteins, vitamins, fats, dietary fibers, minerals and low amount
of starch. Their Chemical composition depends on cultivar type, fruit developmental
stage and agro-climatic conditions (Al-farsi et al., 2005; Al-farsi and Lee, 2008; Safi et
al., 2009; Baliga et al., 2011). Pakistan is well known for its date industry with annual
production of 70 thousand tons (Anonymous, 2012), contributing 10.3% of total world’s
production. Aseel, Dhakki, Begumjungi and Koharba are amongst the most important
native date palm varieties. Many other local cultivars are also grown in different agro-
ecological zones of Pakistan (Iqbal et al., 2016). The farmers have denominated the
cultivars on the basis of shape and color of the fruits or the presence of specific
locations (Ahmed et al., 2011). The date palm is selected for cultivation on the basis of
better fruit quality and post-harvest life. Based on the botanic interpretation, there are
about 244 cultivars in Morocco, 250 in Tunisia, 370 in Iraq, 400 in Iran (Zaid and de
Wet, 2002), 400 in Sudan (Osman, 1984), 325 in Pakistan (Botes and Zaid, 2002; Jamil
et al., 2010). About 5000 different date palm cultivars are known to present worldwide
(Jaradat and Zaid, 2004).
Quality standards of dates must include chemical, physical and sensory attributes.
Date varieties significantly vary in terms of their chemical composition. The variation in
chemical composition affects the structural, sensory and textural properties of fruits
(Rahman and Al-Farsi, 2005). The function of sensory analysis is to provide
measurements that are accurate, precise, and valid (Piggott, 1995) and variation in
sensory attributes is due to the genetic differences and variable growth conditions.
There is a considerable diversity within date palm cultivars. Although, accurate
characterization of cultivars need a huge set of morphological as well as biochemical
and molecular (isozymes) markers. Moreover, vegetative characteristics, phenotypic
diversity and phylogenetic relationship are important to evaluate date palm ecotypes
(Haider et al., 2015). This significant plants are endangered through hereditary
corrosion, change of agrarian land, irritant and infections. Numerous investigations have
emphasized this concern (Zehdi et al., 2005, 2012). Hammadi et al. (2009) and Ahmed
et al. (2011) used phenotypic data to classify dissimilar date palm cultivars. Wills et al.
(1998) stated that, with respect to consumers, the important quality criteria of a product
are appearance (including color, size, and shape, condition and absence of defects),
mouth feel or texture, flavor, and nutritional value. So due to the importance of date
fruits a number of countries have formulated and applied date standards at the national
level both for locally produced and imported dates. So there are many date standards
that include both local and international specifications. They contributed to the ease of
global trade for dates. However, the standards do not emphasize some important quality
parameters of these fruits.
There are no extensive studies on the quality indices and standards for the most
abundant and commercially important date palm fruits (Begamjangi, Haleeni, Dashtri
and Peshnah) in Turbat Balochistan, Pakistan. Therefore, this study is designed to assess
the physico-chemical and microbial estimation of four popular and important date
cultivars.
and preserved in a refrigerator at 5˚C until experimental tests were performed. Typical
morphological image of the experimental cultivars are shown in Fig. 1. Further that on
the basis of harvesting time the date palm varieties were classified in to early, mid and
late variety (Table 1).
Table 1. Indication of harvesting time, fruit color, and taste in four date palm varieties
Parameters
Date Varity
Harvesting time Type Fruit colour Taste
Begamjangi 20th August – 20th September Med verity Light yellow Delicious
Haleeni After 20th September Late verity Yellow Tasteful
Dashtri 20 August – 20th September
th
Med verity Dark brown Slightly tasty
Peshnah 20th July-20th August Early verity Light yellow Poor taste
sugars (1-5 ppm) to display retrieval and the sugar content was intended from highest
area of measurement according to the method of Langemeier and Rogers (1995).
Minerals (calcium, phosphorus, potassium, sodium and magnesium) contents were
determined through atomic absorption spectrophotometer and expressed by
mg/100 g dw. Different obtainable amino acids (proline, glycine, histidine, valine,
leucine, serine, methionine, isoleucine, tyrosine, phenylalanine, lysine and alanine) were
examined through the technique as described by Laurey (1997). Date fruit samples were
hydrolysis by vapors HCl and standard for 20 hr at 110ºC. After that the date samples
were extracted on poly-vinylidene difluoride with 100 µL of 40% aceto-nitrile and 0.5%
trifluoroacetic acid for three times. The excerpts were then dehydrated entirely in a
Rapidity Vac earlier re-suspension in sample buffer. After that the samples and
standards were examined in a Beckman system 6300 (Laurey, 1997). Different amino
acids were articulated in to mg/100 g dw. Total acidity was measured by using 10 ml of
fruit juice which were titrated against 0.1 M sodium hydroxide solution by the
utilization of phenolphthalein as an indicator (AOAC, 1995). Total acidity was
calculated according the fallowing formula: Volume NaOH (ml) × 0.1 M × 0.067 and
expressed as malic acid content. The pH measurement was done by calibrated digital pH
meter (CyberScan 510 USA).
potato dextrose agar. Yeasts plates were incubated for 3 days at 35ºC and for moulds it
was incubated 5-7 days at 25-30ºC (Atlas, 2004; Abekhti et al., 2013).
Fruit performance index (FPI) through fruit quality and valuation Classes
For the date fruit performance index (FPI) the methods described by Prajapati and
Tripathi (2008) and Leghari et al. (2019) was used. FPI values were calculated by
combining the different fruit quality parameters (fruit weight, stone weight, taste of
fruit, acidity, reducing sugar, over all minerals, moisture %/water activity and microbial
burden hardy) of four date palm varieties based on character grading (+ or -) fixed to the
plant.
Statistical analysis
Statistical analysis of data collected during the course of each trial was performed by
analysis of variance (ANOVA) to determine the interaction effects among the main
factors using SPSS software version 16.0 and for the comparison between the means of
treatments duncans multiple-range test (P=0.05) was used (Steel and Torrie, 1980).
uppermost fruit breadth was presented by Begamjangi and lowermost by Haleeni. The
average weight and length of stone were ranged 0.54 - 0.66 g/fruit fw and 1.7 - 1.9
g/fruit fw, respectively, while stone breadth was noted same (0.7 g/fruit fw) in all
investigated verities. The extreme average weight and length of stone was found in
Dashtari and Peshnah and least in Haleeni and Dashtri, respectively. Variation in these
parameters were also observed by Ragab et al. (2011). They reported differences in fruit
weight at different stages in diverse variety. Variation in these parameters in diverse
varieties led to the variation in total yield.
Table 2. Diversity in average weight, length and diameter of fruits and stones in four date
palm varieties
Date palm Parameters P
variety Fruit weight Stone weight Fruit length Stone length Fruit breadth Stone breadth value
Begamjangi 6.87ab 0.60ab 3.1a 1.8a 1.9a 0.7a 0.031
Haleeni 8.57a 0.54b 2.9a 1.8a 1.3b 0.7a 0.021
b a a a ab
Dashtri 2.75 0.66 2.7 1.7 1.5 0.7a 0.022
ab b a a ab
Peshnah 4.00 0.64 2.8 1.9 1.5 0.7a 0.031
P value 0.036 0.002 0.457 0.468 0.034 1.00
Each value is the mean of 30 replicates, Different letters in the same column and raw indicate
statistically significant differences (significance level P = 0.05)
analysis exhibited that sucrose, glucose and reducing sugar were found slightly
significant different between the four examine date varieties, while fructose content and
ratio between glucose and fructose were non-significant between four date varieties
(Table 4). Non-significant variation in these parameters were also reported by Assirey
(2015) between Ajwa, Shalaby, Suqaey, Sukkari, Burni, Mabroom and Anabarah and
between Khodari and Safawy.
It is authenticated that dates are vital bases of sugar. In present investigation the
overall total sugar was recorded from the ranged of 66.74 - 86 g/100g dw in four date
palm varieties. The maximum content was noted in Begumjangi, which followed by
Haleeni (79.75 g/100g dw), Dashtari (74.35 g/100g dw) and minimum was found in
Peshnah fruit. Statistical analysis indicated that there was significant variation in total
sugar contents among four investigated date varieties (Fig. 2). The variation in total
sugar by different cultivar were also noted by other authors. Elleuch et al. (2008) and
Besbes et al. (2009) reported variation in total sugar contents (81.6 - 88.4%, 72.8 -
79.1% and 72.8 - 79.1% and 78.3 - 87.6%), in different date varieties. Contrary to this,
Non-significant variation in total sugar was reported by Assirey (2015) between
Khodari, Anabarah, Sukkari, Suqaey and Burni and between Ajwa, Shalaby, Safawy
and Labanah.
Statistical analysis indicated that calcium, potassium, sodium and magnesium were
found slightly to highly significant different in four investigated date palm varieties,
while phosphorus showed non-significant variation (Table 5). The mean contents of
overall minerals was found in the ranged 156.7 - 93.7 mg/100g. The highest overall
minerals contents was recorded in Begumjangi which followed by Haleeni (130.144
mg/100 g) then Dashtri (108.1 mg/100 g) and least in Peshnah (Fig. 2). Variation in
mineral contents in different date cultivar were also reported by Ragab et al. (2011) and
Assirey (2015). They found differences in mineral contents between different date
varieties such as; Khodari, Anabarah, Sukkari, Suqaey and Burni and between Ajwa,
Shalaby, Safawy and Labanah. The consequences of our study supported by authors of
numerous other investigation. They indicated that date fruits had appropriate level of
different minerals (calcium, potassium and phosphorus) which are essential for human
bodies (Sawaya et al., 1983; Gasim, 1994). The differences in minerals especially;
magnesium and sodium contents might be clarified by the influences such as variety,
soil types and environmental conditions.
Figure 2. Total Sugar contents (g/100g dw) and Overall Mineral contents (mg/100g dw) in four
different date palm fruits varieties
maximum histidine, leucine, methionine, isoleucine, tyrosine and lysine were shown by
Begumjangi and minimum by Peshnah fruits. Glycine and alanine were found highest in
Haleeni and lowest in Begumjangi and Peshnah fruits, respectively. However, Peshnah
showed uppermost values of serine, phenylalanine, proline and valine and lowermost
showed by Haleeni and Begumjangi respectively (Table 6). The aspartic acid and
overall average amino acid contents were recorded in ranged 105 - 165 and 22.7 - 56.7
mg/100g in four investigated date palm varieties.
Table 6. Amino Acids Contents (mg/100 g dw) in four different date palm fruits varieties
Date Variety
Amino acids variables P value
Begamjangi Haleeni Dashtri Peshnah
Proline 73b 82b 94ab 114a 0.027
Glycine 89a 93 a
90a 92a 0.056
Histidine 25a 18ab 14b 10b 0.031
Valine 60b 70ab 75a 77a 0.078
Leucine 86a 76ab 60ab 51b 0.013
Serine 58a 54b 60a 62a 0.104
Methionine 25a 23 a
16b 10b 0.034
Isoleucine 48a 43ab 40b 35b 0.031
Tyrosine 20a 16 ab
12b 10b 0.022
Phenylalanine 50ab 46b 53a 55a 0.033
Lysine 70a 62 a
57ab 44b 0.027
Alanine 76b 86a 80a 75b 0.024
P value 0.041 0.041 0.028 0.034
Each value is the mean of three replicate, different letters in the same column and raw indicate
statistically significant differences (significance level P = 0.05)
The highest aspartic acid and over average amino acids were found in Begumjangi
and lowest in Dashtri (Fig. 3). Statistical analysis (p=0.05) showed that proline, leucine,
methionine, histidine, isoleucine, tyrosine, lysine, phenylalanine and alanine were noted
slightly to highly significant different between the four investigated date palm varieties,
but glycine serine, valine, exhibited non-significant variation. Similar observation was
reported by Assirey (2015). They found variations in amino acid contents in different
date varieties. Further that a normal level of amino acids is essential for human and it
cannot be form in human body and it can be provided by diet (Al-Farsi et al., 2005).
Figure 3. Aspartic Acid and Overall Ave. investigated Amino acids in date palm fruits
Figure 5. Classification of date palm fruits in to four size classes according to the number of
fruits/500g
Table 7. Microbial Burden (cfu/g) in un-pressed un- pitted dates of four local verities of date
palm
Microbial variable
Fruit Size
Date variety Mesophilic aerobic P value
classes Coliform VRBA Moulds and yeast
bacteria
Large 0.0b 2.4b 25.4b 0.000
Medium 0.0b 5.3b 75.2ab 0.000
Begumjangi Small 0.0b 46.3a 196.3a 0.000
Mixed 0.0b 20.37a 102.66ab 0.007
P value 7.078 0.000 0.007
Large 0.0b 400.3b 48.0c 0.000
Medium 0.0b 662.0ab 106.0b 0.000
Haleeni Small 3.4a 905.3a 375.0a 0.000
Mixed 1.13b 655.87ab 176.33b 0.000
P value 0.000 0.000 0.005
Large 0.0b 28.0ab 112c 0.000
Medium 0.0b 16.4b 345b 0.000
Dashtri Small 2.1b 53.2a 712a 0.000
Mixed 0.7a 32.53a 389.67b 0.000
P value 0.157 0.003 0.000
Large 0.0c 684.0a 900.0b 0.000
Medium 5.0b 423.8b 1200.0ab 0.000
Peshnah Small 53.7a 100.2c 1607a 0.017
Mixed 19.57b 402.67b 1235.67ab 0.000
P value 0.000 0.0234 0.000
Each value is the mean of four replicate, different letters in the same column and raw indicate
statistically significant differences (significance level P = 0.05)
In Dashtri fruit the Coliform VRBA, Moulds and yeast and Mesophilic aerobic
Bacterial loads were found in the ranged of 0.0 - 2.1, 16.4 - 53.2 and 112 - 712 cfu/g in
four fruit size classes, respectively. P value indicated that the coliform VRBA was
found non-significantly different between the classes and other two microbial organism
was recorded with highly significant variation between the fruit size classes (Table 7).
Microbial (Coliform VRBA, Moulds and yeast and Mesophilic aerobic Bacteria)
burden on Peshnah date palm fruits were from the ranged 0.0 - 53.7, 100.2 - 684.0 and
900.0 - 1600.7 cfu/g, in large, medium, small and mixed fruit size classes respectively.
The maximum load of Coliform VRBA was noted in small size class and minimum in
large size class, but Moulds and yeast burden was noted highest in large and minimum
on small size class. Mesophilic aerobic Bacteria was found highest in small size class
which fallowed by mixed class and lowest in large size class (Table 7). Statistical
analysis indicated that there was highly to slightly significant variation in response to
microbial load between different date cultivar and fruit size classes at P=0.05 significant
level (Table 7) in un-pressed un- pitted dates fruits. Among the classes overall
investigated microbial load on four cultivar, was recorded highest burden for small fruit
size class, followed by mixed and minimum was noted for large fruit size class (Fig. 6).
Figure 6. Overall Microbial Burden (cfu/g) in un-pressed-un pitted date palm varieties
varieties Begamjangi was found hardest to microbial burden and peshnah was noted
softed. Similar observation was also reported by Aleid (2014) during study of Microbial
loads and physicochemical characteristics of fruits from four Saudi date palm tree
cultivars: Conformity with Applicable Date Standards. Nussinovitch et al. (1989) found
colony counts of soft dates in the order of 104 cfu/g lactic acid bacteria. Aidoo et al.
(1996) found bacteria, coliforms and moulds to be pollutants of dates (Tamr) bought
from the stores with in greater Glasgow.
Table 8. Microbial burden (cfu/g) in pressed-un pitted dates of four local date palm varieties
Fruit size Microbial variable
Date variety P value
classes Coliform VRBA Moulds and yeast Mesophilic aerobic bacteria
Large 100.0c 1660c 14.0c 0.00
Medium 150.0b 2047 b
107b 0.00
Begumjangi Small 296.0a 2800 a
222a 0.00
Mixed 182.0b 2169b 114.33b 0.01
P value 0.031 0.075 0.045
Large 22.0b 542.0d 180c 0.00
Medium 34.2ab 1086.0b 323b 0.00
Haleeni Small 56.7a 5000.a 500a 0.00
Mixed 37.63ab 2209.33c 334.33b 0.00
P value 0.027 0.000 0.040
Large 25.0c 5630a 387c 0.00
Medium 150.0b 7807a 543b 0.00
Dashtri Small 500.0a 1200.0b 1000.0a 0.00
Mixed 225ab 4879a 643.33b 0.00
P value 0.002 0.007 0.023
Large 74d 678c 400c 0.00
Medium 158c 7000.0a 570b 0.00
Peshnah Small 433a 10750a 1300a 0.00
Mixed 221.67b 6142.67b 756.67b 0.00
P value 0.006 0.000 0.000
Each value is the mean of four replicate, different letters in the same column and raw indicate
statistically significant differences (significance level P = 0.05)
Figure 7. Over all microbial burden (cfu/g) in pressed-un pitted date palm varieties. In
Figures 2-7. bars on graphs showed standard error and statistically significant differences
are at significance level P = 0.05.
Kader (2007) reported that the microbial spoilage of dates (Tamr) can be caused by
yeasts, moulds and bacteria. Abu-Zinada and Ali (1982) reported fungi contamination
of different date (Tamr) varieties. Further that the dates contamination with microbial
are eaten without further processing may represent a health risk for consumers, and
therefore a food safety problem (Brandl, 2006; Hamilton et al., 2006; Tyler and Triplett,
2008). According to the Public Health Laboratory Services (PHLS, 1992, 1996) the
Khalas, Sugai and Anbara dates showed unacceptable levels of coliform bacteria.
Table 9. Standard of grade point for fruit quality of date palm [references: Prajapati and
Tripathi (2008); Govindaraju et al. (2012); Leghari et al. (2019)]
Valuation classes Scoring percentage Grade point
Not recommended 30 0
Very poor 31-40 1
Poor 41-50 2
Moderate 51-60 3
Good 61-70 4
Very good 71-80 5
Excellent 81-90 6
Best 91-100 7
Table 10. Fruit Quality Assessment through fruit performance index (FPI) and valuation
classes
Date Palm Varieties
Quality Variables Values/Scale
Begamjangi Haleeni Dashtri Peshnah
Fruit weight 1-5 ++++ +++++ ++ +++
Stone weight 1-5 ++++ +++++ +++ ++
Taste and flavor of fruits 1-5 +++++ ++++ +++ ++
Acidity 1-5 ++++ +++ ++ +
Reducing Sugar 1-5 +++++ ++++ +++ ++
Overall Minerals 1-5 ++++ +++ ++ +
Moisture/ Water activity 1-10 ++++++++ ++++++ ++++ +++
Microbial burden hardy 1-10 +++++++++ ++++ +++++ ++
Obtain Plus/50 50 43 34 24 16
Score %age 86 68 48 32
Grade point 6 4 2 1
Valuation Classes Excellent Good Poor Very poor
Conclusion
From the facts cited in this study it could be established that some significant
performance characteristics were determined in the investigated dates palm fruits of
Turbat, the results provide new information needed to adapt excellent dates standard for
cultivation. A proportional examination of microbiological quality and physiochemical
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