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Date canning: a new approach for the long time preservation of date

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Abstract

Dramatic growth in date (Phoenix dactylifera L.) production, makes it clear to apply proper methods to preserve this nutritious fruit for a long time. Numerous methods have been used to gain this goal in recent years that can be classified into non-thermal (fumigation, ozonation, irradiation, and packaging) and thermal (heat treatment, cold storage, dehydration, jam etc.) processing methods. In this paper these methods were reviewed and novel methods for date preservation were presented.

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Acknowledgments

The authors would like to express their thanks for Research vice Chancellor of Tabriz University of Medical Sciences and Shahd Babe Pars Company for financial support of this study.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

    Aziz Homayouni, Ata Khodavirdivand Keshtiban & Amir Amini

  2. Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran

    Aslan Azizi

  3. Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran

    Ata Khodavirdivand Keshtiban

  4. Tabriz Health Center, Segatoleslam Ave., Tabriz University of Medical Sciences, Tabriz, Iran

    Ahad Eslami

Authors
  1. Aziz Homayouni
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  2. Aslan Azizi
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  3. Ata Khodavirdivand Keshtiban
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  4. Amir Amini
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  5. Ahad Eslami
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Correspondence to Ata Khodavirdivand Keshtiban or Ahad Eslami.

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Homayouni, A., Azizi, A., Keshtiban, A.K. et al. Date canning: a new approach for the long time preservation of date. J Food Sci Technol 52, 1872–1880 (2015). https://doi.org/10.1007/s13197-014-1291-0

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