Shahzada A. Saleem
Agricultural Research Institute, Dera Ismail Khan, Pakistan
M. Kaleem Baloch
Gomal University,
Dera Ismail Khan, Pakistan
Khalil Ahmed
Department of Agronomy, Faculty of Agriculture, Gomal University,
Dera Ismail Khan, Pakistan
Ahmad K. Baloch
Gomal University,
Dera Ismail Khan, Pakistan
ABSTRACT
The impact of microwave radiations on length, width, length-width, volume, weight, density and total soluble solids of Dhakki date fruits was investigated. The fruits picked at their mature Doka stage, were radiated for 10 to 50 sec using microwaves at three different levels of low (210 W), low medium (360 W), medium (480 W) and medium high (540 W) intensities. Quality parameters such as fruit length, width, weight suffered varying amounts of losses on increasing radiation up to low medium intensity. However, a significant retention in fruit size appeared given higher radiation of medium intensity of 480 W and the fruits exposed for 50 sec at that radiations attained almost original fresh fruit size and appeared attractive for being bigger and smooth in shape, and juicy as compared to the other treated fruits at lower intensities and to the control samples after ripening. The fruits treated at further higher energy of medium high (540 W) levels showed signs of heat roasting with undesirable baked flavour. Never the less microwave radiations of appropriate intensity envisage great potentials in the processing of Dhakki dates.
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How to cite this article
Shahzada A. Saleem, M. Kaleem Baloch, Khalil Ahmed and Ahmad K. Baloch, 2002. Effect of Ripening by Microwave Radiations on Quality of Dhakki Dates. Journal of Biological Sciences, 2: 238-242.
DOI: 10.3923/jbs.2002.238.242
URL: https://scialert.net/abstract/?doi=jbs.2002.238.242
DOI: 10.3923/jbs.2002.238.242
URL: https://scialert.net/abstract/?doi=jbs.2002.238.242