The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit

Abstract

Due to climatic variation, in-situ date palm fruit ripening is significantly delayed, and some fruits (Biser) cannot become ripe naturally on the tree. Because of that issue, the vast quantity of produce is mere wasted. Few traditional methods are adopted to ripe these unripe fruits through open sun drying or solar tunnel dehydration techniques. However, these methods have minimal use due to ambient temperature and relative humidity (RH) instability. Therefore, the present study was designed to find a precise combination of temperature and RH to artificially ripe the unripe Biser fruits under controlled environment chambers. For that purpose, eighteen automated artificial ripening systems were developed. The Biser fruits (cv. Khalas) were placed immediately after harvesting in the treatment chambers of the systems with three set-point temperatures (45, 50, and 55 °C) and six set-point RH (30, 35, 40, 45, 50, and 55%) until ripening. The optimal treatment combination for artificial ripening of Biser fruits was 50 °C and 50% RH. This combination provided good fruit size, color, firmness, total soluble solids (TSS), pH, and sugars content. As a result, there was a reduction in fruit weight loss and had optimum fruit ripening time. On the other hand, low temperature and RH delayed the ripening process, deteriorated fruit quality, and caused more weight loss. Although the combination of the highest temperature and RH (55 °C and 55%) reduced ripening time, the fruits have higher weight loss and negative quality. Therefore, the artificial ripening of unripe date palm Biser fruits can be achieved using 50 °C temperature and 50% RH combination. These findings can be applied in the field using solar energy systems on a commercial scale to reduce the postharvest loss of date palm fruits.