The effect of transpiration inhibitors on the storability of dates as a step towards sustainable food security

Abstract

The study was conducted on Barhi date palm fruits from the 2024 season, collected from an orchard in the Abu Al-Khasib area, south of Basra. The fruits were treated with an evaporation inhibitor (Vapor Gard, abbreviated as V.G.) by dipping them in the product at the beginning of the Rutab (ripe) stage at concentrations of 2% and 4%, in addition to a control treatment (distilled water only). The fruits were then packed in 1 kg transparent polyethylene containers and stored at a temperature of -3 ± 1°C. A completely randomized design was used for a two-factor experiment: treatments (three levels) and storage duration (four levels). The difference between the means was tested using the Least Significant Difference (LSD) test at a significance level of 5%. The results showed that the treatment with V.G. concentration (4)% was superior in reducing the percentage of weight loss, reducing the percentage of spoilage, and the lowest percentage of total soluble solids, with a significant difference compared to the comparison treatment, and it was not significantly different from the treatment with V.G. concentration 2%.