FACTORS AFFECTING THE COMPOSITION OF DATES

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Abstract
Mesopotamian dates were higher in sugar content than the same varieties grown in California, on the dry basis. The Deglet Noor variety was higher than other varieties in sucrose. All varieties when unripe were high in sucrose, most of which became inverted during ripening. During dehydration at 120[degree] F. the sucrose in unripened (but mature) dates was rather rapidly inverted. Dehydration at 120[degree] F. was the most satisfactory means of ripening dates as it not only induced loss of astringency and inversion of the sucrose but also improved the texture and appearance. Ripening was readily induced by storage in various gases and by incubation at 110-120[degree] F. Ripening involved a rapid decrease in % of soluble tannin.

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