Regional Fruit Research Station, Punjab Agricultural University, Abohar
The curing of Medjool, Hillawi, Zaidi and Thoory dates at the doka stage was attempted by dipping in hot water (65° to 70°C) and boiling water (above 95° C) for two, four and six minutes, and dried subsequently in the oven at 50°C (±1°C). The hot water treatments resulted in semi-dry dates of dull-brown colour with blistered skin. The berries subjected to boiling water treatment, however, did not have blistering and they also had an appealing lighter brown colour. The three dipping timings did not result in any differences in the physico-chemical characters.
The results of the physico-chemical analyses showed that the mean percentage of moisture and reducing sugars were higher and that of non-reducing sugars lower in the berries treated in hot water than the ones subjected to boiling water treatment. However, the total sugars content was not affected by either the temperature of water or timings of dipping tried.
It may be concluded that to obtain best quality dry dates, Medjool berries may be subjected to boiling water treatment for 6 minutes and those of other varieties for four minutes only. Furthermore, dipping in hot water does not yield dry dates of satisfactory quality.
