The effects of storage temperatures and packaging types on the microbial load, sugar content, physico-chemical and sensory properties of three date fruit varieties

This study investigates the effect of storage temperatures (-18 °C, 5°C and 25 °C) and five packaging materials on the quality (physical, chemical, and microbial) attributes of three important Saudi date cultivars namely “Khalas”, “Ruzeiz”, and “Sukkari”. The mass of “Khalas” and “Ruzeiz” date fruits changed between 3.5 and 7.55 to 4.18 and 5.26 g, respectively. The mass values of “Sukkari” date fruits stored at different temperatures in several packages were found to be between 7.807 and 10.14 g. The fructose contents of “Khalas” and “Ruzeiz” dates stored at different temperatures were assessed between 13.82 g/100g and 55.90 g/100g to 17.43 g/100g and 54.56 g/100g (25 °C, in closed cardboard), respectively.The total bacteria load of “Khalas” fruits stored at different temperatures were found to be between 2.13 log cfu/g and 3.92 log cfu/g for “Ruzeiz” between 2.21 log cfu/g and 4.27 log cfu/g.The storage temperature with the highest color stability was -18°C. L*,a* and b* values of date fruits stored at 25°C decreased compared to those stored at other temperatures. Both storage temperatures and packaging types affects the quality attributes of date fruits at different magnitudes depending on stored date variety.