Egyptian Amhat dates in khalal stage were treated by differnt tempeatures (40,60,65,70 and 80°C) for different periods. Treatments at 65°C and 70°C led to decrease total phenols and low molecular weight tannins which are responsible of astringent taste. Organoleptic analysis revealed that treating khalal dates at 65°C and 70°C led to the best quality of ripening dates (color, taste and flavor).
NEZAMEL-DIN, A. M. M., & ABDEL-HAMEED, A. K. (1997). CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE. Egyptian Journal of Agricultural Research, 75(4), 113-1122. doi: 10.21608/ejar.1997.426496
MLA
ABDEL-MOHSEN M. M. NEZAMEL-DIN; AZZA K. ABDEL-HAMEED. "CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE", Egyptian Journal of Agricultural Research, 75, 4, 1997, 113-1122. doi: 10.21608/ejar.1997.426496
HARVARD
NEZAMEL-DIN, A. M. M., ABDEL-HAMEED, A. K. (1997). 'CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE', Egyptian Journal of Agricultural Research, 75(4), pp. 113-1122. doi: 10.21608/ejar.1997.426496
VANCOUVER
NEZAMEL-DIN, A. M. M., ABDEL-HAMEED, A. K. CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE. Egyptian Journal of Agricultural Research, 1997; 75(4): 113-1122. doi: 10.21608/ejar.1997.426496
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