Contributing factors to quality of date (Phoenix dactylifera L.) fruit

Abstract

The fruits of dates (Phoenix dactylifera L.) are currently receiving wide recognition and acceptance by consumers globally. These fruits and their byproducts are especially appreciated for their high dietary fiber content and phenolic compounds. There exist several date fruit cultivars that vary widely in quality, as perceived by different consumers, and are suitable for different applications. Genetics, Environmental/agronomics conditions, and postharvest treatments affect the morphology, anatomy, and biochemistry of the fruit, and these factors determine their sensory attributes and nutritional value. In this review article, we discuss the important quality attributes of date fruits and how they differ among cultivars. Understanding the variability in fruit quality will allow for better use of dates as an ingredient in processed foods.

Keywords: Fruit morphology, Growth and development of date fruits, The date fruit quality, cultivar type