By Muhammad Siddiq, Salah M. Aleid, Adel A. Kader
Dates are a massive fruit, in particular in lots of African, Middle-Eastern and Asian nations. lately this fruit has won major significance when it comes to worldwide trade. through the interval 1990–2009, worldwide construction of dates observed a rise of 219% and this pattern is anticipated to proceed as consistent with FAO projections. a few of the significant demanding situations confronting date fruit construction and trade are matters with regards to postharvest dealing with applied sciences, use of acceptable processing and packaging applied sciences, nutrition safeguard features and caliber assurance.
This ebook presents modern info that brings jointly present wisdom and practices within the worth chain of dates, from construction via to intake. that includes assurance on construction and postharvest applied sciences, leading edge processing applied sciences, packaging, and caliber management.
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Extra resources for Dates: Postharvest Science, Processing Technology and Health Benefits
2012. USDA National Nutrient Database for Standard Reference, Release 21. gov (accessed July 21, 2012). Vayalil PK. 2002. Antioxidant and antimutagenic properties of aqueous extract of date fruit (Phoenix dactylifera L. Arecaceae). J Agric Food Chem 50: 610–17. Vayalil PK. 2012. Date fruits (Phoenix dactylifera Linn): an emerging medicinal food. Crit Rev Food Sci Nutr 52: 249–71. Vijayanand P, Kulkarni SG. 2012. Processing of dates into value-added products. In: Manickavasagan A, Mohamed Essa M, Sukumar E, editors.
In general, dates are low in vitamin content, however, they are rich in vitamin B complex, such as thiamine (B1 ), riboflavin (B2 ), niacin (B3 ), pantothenic acid (B5 ), pyridoxine (B6 ), and folate (B9 ), and vitamin K (AlFarsi and Lee 2008). It is worth mentioning that some vitamins (B3 , B5 , B6 , and B9 ) are found in higher concentration in date than other conventional fruits like apples, oranges, and berries. Vitamin C content is found to be very low in dates, however, it is still higher than in plums, apricots, figs, and raisins.
In: Sinha NK, Hui YH, Evranuz EO, Siddiq M, Ahmed J, editors. Handbook of Vegetables and Vegetable Processing. Ames, IA: Wiley-Blackwell Publishers. pp 461–81. Denyer G, Dickinson S. 2005. The Glycemic Index and GI Database. php (accessed November 21, 2012). Dowson VHW. 1982. Date production and protection with special reference to North Africa and the Near East. FAO-UN, Plant Production and Protection Paper – 35. FAO, Rome. 294p. Erskine W, Moustafa AT, Osman AE, Lashine Z, Nejatian A, Badawi T, Ragy SM.