A cross-varietal comparative analysis of mesocarp microstructure influencing physical and sensory attributes in date palm fruits

The physical and sensory attributes of date palm fruits are crucial to consumer acceptance and their market value; however, relationship to microstructural morphometrics, which govern the texture stability and overall sensory perception of date fruits during postharvest handling and storage, is poorly understood. A combined methodology of morphometrics and statistical analysis was employed using two high-quality Pakistani date palm cultivars (cv), Aseel and Dhakki, to address this research gap. The mesocarp microstructure was quantified using Scanning Electron Microscopy (SEM) at 20, 50, and 100 μm scales and examined with ImageJ to determine porosity, cell equivalent diameter, wall thickness, edge density and collapse proxies. Cv. Dhakki exhibited significantly higher fruit length (5.03 cm) and flesh weight (14.65 g) compared to cv. Aseel (3.58 cm and 8.47 g, respectively). SEM analyses highlighted cultivar-specific variation in microstructural attributes, with cv. Dhakki fruits present larger cells and thinner walls associated with higher porosity (~ 25-30%) as a basis for the softer and juicier texture. While cv. Aseel had lower porosity (~ 10-15%), yet was superior in aromatic intensity, where more compact cells with thicker walls and denser fiber bundles explained its firmness and stronger aroma retention. The microstructural morphometries were positively correlated with fruit size and texture/mouthfeel but negatively correlated with odor/aroma and taste. This investigation integrates SEM-derived microstructural morphometrics with physical and sensory profiling of date palm fruits and contributes to understanding the relationship between these traits, with practical implications for cultivar selection, processing, and consumer-oriented quality improvement in the date palm sector.