Accelerated ripening of Dhakki dates by artificial means: ripening by acetic acid and sodium chloride

Abstract The effectiveness of sodium chloride and acetic acid for initiation/acceleration of the ripening of Dhakki dates has been investigated. Each treatment was applied individually and/or in combined form at different proportions varying from 0.25% to 3.5% and 0.25% to 2.5% for sodium chloride and acetic acid respectively. Dhakki dates at the Doka stage were immersed in treatment solutions for 5 min and then allowed to ripen/cure for 72 h in an aerated incubator at 38–40 °C. Observing changes in color shade, fruit weight, pulp, texture, total soluble solids, appearance and the extent of ripening assessed the efficiency of the treatment. All of the treatments, whether applied as a single treatment or in combined form, tend to induce ripening by causing changes in the selected quality parameters. Treatments with sodium chloride appeared more effective producing 75% greater ripening than the control and salt at 2% was determined as the optimum for accelerated ripening for quality product. Sodium chloride does not require fruits to attain the Dong (Rutab) stage for ripening initiation; hence the fruits save 2 weeks. Damages caused by monsoon and from insect/bird attacks are likely to be reduced considerably thus increasing the yield of the product.