A5037012865- Postharvest Quality and Shelf Life Management
- Date Palm Research Studies
- Plant Physiology and Cultivation Studies
- Botanical Research and Applications
- Phytochemicals and Antioxidant Activities
- Identification and Quantification in Food
- Potato Plant Research
- Pomegranate: compositions and health benefits
- Insect Pest Control Strategies
- Phytochemistry and biological activities of Ficus species
- Bee Products Chemical Analysis
- Horticultural and Viticultural Research
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
Institution de la Recherche et de l’Enseignement Supérieur Agricoles
2020-2024
University of Sousse
2020-2022
Agrobioinstitute
2020
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of pit (0%, 1.5%, 3%, 6%) were added to beef burgers, its effect on the safety quality evaluated during 10 days storage. The incorporation able improve shelf life cooking properties stabilized color, lipid oxidation, microbial growth burgers storage time due antioxidant activity phytochemical content pits. For consumer panel, color off-odors improved, addition 1.5%...
To improve direct sun drying, small drying tunnel units, elevated above the ground and covered by insect-proof nets, were designed. We investigated effect of these locally made solar dryers, placed in open air under plastic greenhouse, on dried fig quality three local varieties (two San Pedro types one Smyrna type). The results showed that fruit lightness yellowness improved when figs greenhouse. No significant effects variety methods registered for total soluble solids, glucose fructose...
Maintaining the cold chain during long-term storage is important for preservation of fresh food quality. Arils are usually extracted from freshly harvested pomegranates or after short period. Nevertheless, pomegranate fruit may be stored several weeks before being marketed as ready-to-eat aril (REA). In this study, effect different postharvest periods (30, 45, and 60 days) temperatures (2°C 6°C) on quality arils then 10 days were investigated. The period significantly affected total phenols,...
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This work investigates the quality change of date palm fruits after hydration treatment which is commonly applied to enhance hard textured 'Deglet Nour' that are unacceptable for consumption. Date were treated at 60-62 °C with saturated steam 4 h in three different processing units (DPU). Mid Infrared Spectroscopy (MIR) giving a global spectral evaluation discriminates samples from DPUs and highlights first DPU regarding treatment. Treatment led decrease fruit firmness, skin lightness,...