| The degree of ripeness is a key factor for consumption, marketing, and minimal processing of fruits. This study was conducted to describe the physicochemical changes (geometrical and gravimetrical properties) and the relationships between different ripeness indexes i.e. pH, total soluble solids (TSS), titratable acidity (TA), firmness, dry weight content (DW) and color of date fruit during four ripening periods on-tree including Kimri, Khalal, Rutab and Tamr stages. These four stages were selected by visual fruit color and days after anthesis (DAA). Duncan’s multiple tests was performed to separate means at a 5% level of significance. A correlation analysis by Pearson correlation matrix method was also made between the colorimetric ripeness parameters and... |
