Premium
COMPOSITIONAL CHANGES IN ZAGLOUL DATES THROUGHOUT THE DIFFERENT STAGES OF MATURITY
Author(s) -
Ashmawi Hassan,
Aref Hussein,
Hussein Abd El Aziz
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740071001
Subject(s) - maturity (psychological) , period (music) , biology , botany , horticulture , art , psychology , developmental psychology , aesthetics
The maturation period of Zagloul dates, representing the red‐type of fresh dates, was classified into four stages: ‘green’, ‘turning’, ‘fully coloured’ and ‘discoloured’ instead of the three stages designated by the Mesopotamian native terms of ‘Kimri’, ‘Khalal’, and ‘Rutab’. Analyses of dates during the maturation period are presented, from which it is seen that total sugars increased up to the ‘full coloured’ (edible) stage and thereafter decreased. Changes in the other constituents are briefly discussed.