Studies on Softening of Doka Dates By Sodium Chloride and Acetic Acid

Berries of Khadrawi, Shamran, Zaidi and Thoory at full doka stage were treated with sodium chloride (0.5 per cent, 1.0 per cent, 2.0 per cent and 3.0 per cent), acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) and combination of acetic acid (0.5 per cent, 1.0 per cent and 2.0 per cent) with 1.0 per cent sodium chloride. The increase in the concentration of sodium chloride in Khadrawi as well as in Shamran, resulted in a progressive increase in the percentage of fruits transformed into dang. Acetic acid in combination with 1.0 per cent salt induced formation of dang in these varieties, but when used alone, it failed to give satisfactory results, though the extent of softening was more than that in the control.

All the treatments proved ineffective on Zaidi and Thoory even after 48 hours of their application. For commercial adoption, smearing with 2.0 per cent sodium chloride is recommended for transformation of doka of Khadrawi and Shamran into dang.