HARVESTING AND

POSTHARVEST
HANDLING OF DATES Adel A. Kader
Awad M. Hussein '
 About ICARDA and the CGIAR
Established in 1977, the International Center for
Agricultural Research in the Dry Areas (ICARDA) is
one of 15 centers supported by the CGIAR. ICARDA's
mission is to improve the welfare of poor people
through research and training in dry areas of the devel-
ICARDA oping world , by increasing the production , productivity
and nutritional quality of food , while preserving and
enhancing the natural resource base.
ICARDA serves the entire developing world for the improve-
ment of lentil, barley and faba bean ; all dry-area developing coun-
tries for the improvement of on-farm water-use efficiency, range-
land and small-ruminant production ; and the Central and West Asia
and North Africa (CWANA) region for the improvement of bread
and durum wheats, chickpea, pasture and forage legumes, and
farming systems. ICARDA's research provides global benefits of
poverty alleviation through productivity improvements integrated
with sustainable natural-resource management practices. ICARDA
meets this challenge through research , training , and dissemination
of information in partnership with the national , regional and interna-
tional agricultural research and development systems.

The Consultative Group on International Agricultural

&
I I Research (CGIAR) is a strategic alliance of countries,
~~ interr ational and regional organizations , and private
~ ~ foundations supporting 15 international agricultural
~ ~ Centers that work with national agricultural research
CG IAR systems and civil society organizations including the
private sector. The alliance mobilizes agricultural sci-
ence to reduce poverty, foster human well being , promote agricul-
tural growth and protect the environment. The CGIAR generates
global public goods that are available to all.
The World Bank, the Food and Agriculture Organization of the
United Nations (FAO) , the United Nations Development Programme
(UNDP), and the International Fund for Agricultural Development
(IFAD) are cosponsors of the CGIAR. The World Bank provides the
CGIAR with a System Office in Washington , DC. A Science
Council, with its Secretariat at FAO in Rome, assists the System in
the development of its research program.
Project on the Development of Sustainable Date Palm
Production Systems in the GCC countries
of the Arabian Peninsula

HARVESTING AND POSTHARVEST

HANDLING OF DAT S

By
Adel A. Kader and Awad M. Hussein

International Center for Agricultural Research in the Dry Areas

© 2009 The International Center for Agricultural Research in the Dry Areas (ICARDA)

All rights reserved . ICARDA encourages fair use of this material. Proper citation is requested.

Recommended citation: Kader, A.A. and Hussein, Awad. 2009. Harvesting and postharvest han-
dling of dates. ICARDA, Aleppo, Syria . iv + 15 pp.

ISBN: 92-9127-213-6

Headquarters
International Center for Agricultural Research in the Dry Areas (ICARDA)
P.O. Box 5466, Aleppo, Syria
Tel.: ++963-21-2213433, 2225112, 2225012
Fax: ++9632-21 -2213490, 2225105, 5744622
E-mail: ICARDA@cgiar.org
Website: http:// www.icarda .org

Acknowledgement
The authors thank ICARDA's leadership for encouraging th~ preparation of this extension
bulletin and Dr. Aaouine Mohamed for his efforts in its production and distribution. We
also thank Drs Mohamed AI-Abid, Abdullah Alhamdan, and Elhadi Yahia for reviewing the
bulletin and Mr. David Karp for allowing the use of his photographs of date harvesting
and drying in California.
 Foreword
Date Palm (Phoenix dactylifera L.), one of the oldest fruit trees in the world, is deeply rooted in
the economy, history and culture of the Arabian Peninsula which produces around 1.9 million
tones or 29% of the global date production on an estimated area of 365 thousand hectares or
33% of global world acreage occupied by date palm. In spite of the very long history of the
date palm cultivation in the GCC countries, the research efforts for its development remained
insufficient until recently.

Because of its economic, social and ecological importance, the GCC countries ranked date palm
as a research priority for further development of crop production and protection, using t he best
approach that modern science and technology can provide. The GCC countries joined CGIAR in
2003 and ICARDA was deSignated to manage the date palm project and make use of its techni-
cal backstopping to assist the NARS of the participating countries in developing sustainable date
palm production systems. The project consists of three inter-related components (Problem solv-
ing research, Technology transfer and capacity building) that share two key objectives - to
improve the quality and production of date palm and to optimize crop productivity.

The post harvest sector of this important crop suffers from many constraints including :
• High postharvest losses .due to fermentation, insect infestation, birds, and mechanical dam-
age because this sector is largely neglected in the region.
• The produced dates do not satisfy International Regulations and Standards necessary for
export.
• Lack of trained personnel in this field and lack of knowledge in International Regulations and
Standards.
• Date palm plantations and date productions in the GCC countries have dramatically increased
in the recent years but the postharvest sector lagged considerably behind.
• There is a need of utilizing the date's surplus and low quality fruits (bulk of the date produc-
tion) in producing a wide range of ingredi~nts for many foods, pharmaceutical and industrial
products.

Because of the ongoing expansion, higher date production is expected in the future and t he
need for efficient post harvest handling, marketing and processing has to be established to
improve the product's qua'iity, to reduce the post harvest losses (quality and quantity) and to
provide the food safety for accessing the market by meeting the standards required by the han-
dlers, the processors and the final consumers.

Most of the dates' postharvest constraints can be overcome by the existing technologies and
know how but because of the weakness of the extension services in the region, the growers,
the handlers and the processors are not aware of their availability. The present bulletin, sum-
marizing the postharvest technologies and techniques developed for dates handling and pro-
cessing was elaborated to fill the gap.

Prof. Aaouine Mohamed

Date Palm Specialist
and Project Coordinator
HARVESTING AND POSTHARVEST
HANDLING OF DATES
Adel A. Kader 1 and Awad M. Hussein2
1Department of Plant Sciences,
University of California,
Davis, CA 95616, USA
2Department of Pomology,
College of Agriculture,
University of Alexandria,
Alexandria, Egypt

Introduction
Date Palm (Phoenix dactylifera L.) is thought to have originated in Mesopotamia (what is now
Iraq) and its cultivation spread to the Arabian Peninsula, North Africa, and the Middle Eastern
Countries in ancient times (about 5000 years ago). In 2006, world production of dates was .
about 7 million tons and the top 10 producing countries were Egypt, Saudi Arabia, Iran, United
Arab Emirates, Pakistan, Algeria, Sudan, Oman, Libya, and Tunisia. There are thousands of date
palm cultivars, including those with soft, semi-dry, and dry fruits (depending on their water con-
tent at harvest when fully-ripe), grown in these countries. Examples of soft date cultivars
(> 30% moisture) include Abada, Amhat, Barhee, Bentaisha, Halawy, Hayany, Honey,
Khadrawy, and Medjool (Mejhool). Semidry date cultivars (20-30% moisture) include Amry,
Dayri, Deglet Noor, Khalasa, Sewy, and Zahidi. Dry date cultivars «20% moisture) include
Badrayah, Bartamoda, Deglet Beida, Horra, Sakoty, and Thoory.

Dates are nutritious, high-energy food , and important part of the diets of people in the Arab
countries and are consumed fresh , dried, or in various processed forms . However, losses during
harvesting and postharvest handling and marketing are high due to incidence of physical and
physiological disorders and pathological diseases and to insect infestation . These losses can be
reduced by understanding and implementing the recommendations given in this bulletin.
",t.

Maturity Indices
Maturity stages of dates include "Hababouk"(earliest stage of development), "khimri" ("kimri",
"jimri") (Figure 1), "khalal" ("balah", "biser") (Figures 2 and 3), "rutab" (Figures 3 and 4), and
"tamar" ("tamr'') (Figures 5 and 6).

Fig.l. Khimri stage of date development

HARVESTING AND POSTHARVEST HANDLING OF DATES

Fig. 4. Rutab stage of development of Hayany dates

Cultivar differences in color

Fig. 5. Tamar (Tamr) stage of date development Fig. 6. Tamar stage of Deglet

A few date cultivars, such as Barhee (Barhi, Berhi ), Hayany, Samany, and Zaghlol, are harvest-
ed at the "Khalal" stage (partially-ripe) when they are yellow or red (depending on cultivar), but
many consumers find them astringent (due to high tannin content). Ripening of "Khalal" dates
can be hastened by bunch bagging during growth. After harvest, these dates can be ripened to
the "Rutab" stage by either quick freezing and keeping at -18°( or lower temperatures for at
least 24 hours and thawing them, or by exposure to acetaldehyde or ethanol vapors.

Most dates are harvested at the fully-ripe "Rutab" (light-brown and soft) and "Tamar" (dark-
brown and soft, semidry, or dry) stages, when they have much greater levels of sugars, lower
contents of moisture and tannins (disappearance of astringency), and are softer than the
"Khalal" stage dates. Moisture contents of khalal, rutab, and tamar dates range from 45-65, 30-
45, and <30%, respectively.

Increased sweetness with ripening of dates results from the increase in total sugars and in soft
cultivars the conversion of sucrose to fructose and glucose.

The date is a berry with a single seed that varies in size from 9 to 30% of the fruit weight; a
smaller seed or pit and thicker flesh are preferred. Dates may be round, oval, oblong, or cylin-
drical in shape, depending on cultivar.
Preharvest practices that influence date quality at harvest include covering fruit bunches with
paper bags to shelter them from dust, pests, and rain; and fruit thinning to reduce compactness
of the bunches and increase fruit size and quality.

Quality indices include fruit size, shape, color, texture (chewiness), cleanliness, and freedom
from defects (such as sunburn, skin separation, insect damage, sugar migration to fruit surface,
and fermentation ) and decay-causing pathogens

Sweetness: Sucrose is the main sugar in some cultivars (most of the semidry and dry cultivars)
while reducing sugars (fructose and glucose) are predominant in others (most of the soft culti-
vars); total sugars represent about 50% (fresh wt basis) or 75% (dry wt basis). The fact that
consumers vary in their preferences for degree of sweetness should be considered when target-
ing each cultivar to a specific market and in developing products that combine dates with other
foods to reduce their sweetness or balance it with acidity when desired.

Dates contain significant levels of procyanidins or condensed tannins (cause of astringency) at

the khalal stage. These tannins, which are mainly in the skin, are polymerized as the fruits ripen
to the rutab and tamar stages (no astringency). Dates are the only fruit in which flavonoid sul-
fates have been reported. Antioxidant activity varies among date cultivars from moderate to
high relative to other fruits.

Grade Standards
Quality factors in the CODEX Standard for dates include the following: (1) dates should possess
the characteristic color and flavor for the variety, be of proper stage of ripeness, and be free of
live insects and insect eggs and mites; (2) Moisture content of 26 to 30%, depending on the
variety; (3) Minimum fruit size of 4.75g (unpitted) or 4.0g (pitted) ; (4) Absence of defects,
including blemishes, mechanical damage, unripe, unpollinated, embedded dirt or sand, damaged
by insects and/or mites, souring, mold, and decay. Dates and their products should be free from
objectionable matter and free from microorganisms that represent a hazard to human health.

The CODEX Standard for dates includes three sizes based on the number of dates per 500g:
small (>110 dates without ~~eds or >90 dates with seeds), medium ( 90-11 0 dates without
seeds or 80-90 dates with seeds), and large «90 date without seeds or <80 dates with seeds).

In the U.S. Standards for Grades of dates, quality score includes 20 pOints for color, 10 pOints
for uniformity of size, 30 points for absence of defects, and 40 for character (well developed,
well fleshed, and soft). U.S. grade A or U.S. Fancy are given to whole or pitted dates of one
cultivar that achieve a score of 90 or higher. Lesser grades include U.S. Grade B or U.S. Choice,
and U.S. Grade C or U.S. standard. Defects that reduce their score include discoloration, broken
skin, deformity, decay, puffiness, scars, sunburn, insect injury, improper hydrating, mechanical
injury, lack of pollination, blacknose, side spot, black scald, improper ripening, souring, mold,
dirt, and insect infestation.

In the U.s.A., Medjool growers use a Grading standard that differentiates four grades based on
fruit size and freedom from defects as follows :

Grade Dates per kilogram Description

Jumbo 35-42 No blemishes, skin separation, or dryness
Large 44-51 No blemishes, skin separation, or dryness
Extra Fancy 44-53 Minor blemishes, packed all sizes together
Fancy 44-57 Some dryness and skin separation, packed
all sizes together
HARVESTING AND POSTHARVEST HANDLING OF DATES

Postharvest Physiology
Respiration (carbon dioxide production) rates: <25ml/kg'hr for "Khalal" stage dates;
<5ml/kg' hr for "Rutab" and. "Tamar" stage dates kept at 20°(, The respiration rates increase
with higher moisture content. To calculate heat production, multiply ml (0 2 / kg'hr by 440 to
get BTU/ton/day or by 122 to get kcal/metric ton /day.

Ethylene production rates: <0.5 microliter/kg'hr for "Khalal" stage dates; <0.1
microliter/kg .hr for "Rutab" and "Tamar" stage dates kept at 20°(,

Responses to ethylene: We found no effect of exposing khalal stage, yellow Barhee dates to
100ppm ethylene for up to 48 hours at 20 0 ( and 85-90% relative humidity. However, khalal
stage dates may respond to ethylene action at higher temperatures (30-35°C), which are more
opti mal for their ripening. Rutab and tamar stage dates are not influenced by exposure to ethyl-
ene but can read ily absorb the aroma of other products. Thus, dates should not be stored with
garl ic, onion, potato, or other commodities with strong odor.

Responses to controlled atmospheres (CA) : Packaging of "Tamar" dates in nitrogen (to

exclude oxygen) reduces darkening of dates and prevents insect infestation.

Yellow "Khalal" Barhee dates can be stored in 20% carbon dioxide-enriched air at OO( and 90-
95% re lative humidity for up to 26 weeks as compared to 7 weeks for air-stored dates. The ele-
vated carbon dioxide concentration is fungistatic (inhibits growth of fungi, but once the dates
are transferred to air, the fungal growth will resume, especially under higher temperatures).
Thus, it is important to market the (A-stored dates soon after removal from storage.

Harvesting
Time of harvest is based on date fruit's appear-
ance and texture (related to moisture and
sugar content). Proper timing of harvest
reduces incidence and severity of cracking or
splitting of dates, excessive dehydration, insect
infestation, and attack by microorganisms.
Dates are harvested in August at the khalal
stage or in September to December at the
rutab and tamar stages.

Yellow, khalal Barhee dates are marketed on

branches (strands) or bunches (Fig. 7 and 8).
The whole bunches are harvested (when the
dates are fully yellow) and lowered to ground
level, then hung on a carrier for transportation
to the packinghouse. Green to greenish-yellow
and ripe (rutab) fruits are removed from the
branches before packing in 5 kg-fiberboard
boxes for shipment to markets. These dates
should be cooled to OO( and transported under
ref ri geration (0-2°( and 90-95% relative
humidity) to maintain their quality ( Fig. 9 ).
Figure 8 . Barhee dates harvested at the khalal Hydrocooling can be used to cool khalal dates
stage and packed into styrofoam boxes on display to near OO( in 10 to 20 minutes, depending on
at the wholesale market in Amman, Jordan (court- initial temperature, but requires effective disin-
sey of Dr. Elhadi Yahia) fection of the water and removal of excess
surface moisture from the cooled dates before packing in the shipping containers. Thus, forced
air cooling may be a better choice than hydrocooling. Use of a perforated plastic liner within the
box can reduce water loss during transportation and marketing .

Date bunches are usually covered with net

covers (Fig . 10) to collect the fallen ripe
fruits. As the palm tree grows taller, harvest-
ing the dates becomes more difficult and
more costly. Ladders may be mounted on the
palm tree to facilitate harvesting (Fig. 11) or
various types of lifts, such as tree squirrel and
self-propelled elevating platform, are used to
elevate the harvesting laborers (Fig. 12) to
facilitate harvesting (Figs. 13, 14, and 15).
Figure 9. Cold storage of khalal Barhee dates in
Saudi Arabia (courtsey of Dr. Abdullah Alhamdan)

Figure 10. Net cover for date bunches (courtsey

of Dr. Abdullah Alhamdan)

Fig.1l. Ladders
attached to date
palm trees to faci l-
itate harvesting

Fig. 12. Date Harvesting in California-1 Fig. 15. Date Harvesting in California-4
(courtesy of Mr. David Karp) (courtesy of Mr. David Karp)
HARVESTING AND POSTHARVEST HANDLING OF DATES

Rutab and tamar dates are harvested as whole bunches (when the majority of dates are ripe)
that are lowered to the ground level and shaken into a bin to remove the ripe dates (Fig. 15).
Alternatively, individual ripe dates are picked from the bunches and on average 3 pickings are
required over several days (Fig. 13 and 14). Pickers use different types of containers and har-
vesting aids to lower t he dates to the ground level. Fallen dates on the ground, which are more
subject to mechanical damage, should never be collected and sold for human consumption
because of the increased chances for microbial contamination and embedding of soil into the
flesh when the dates touch the ground

Insect Disinfestation
Insect infestation and damage caused by insect feeding on the dates is one of the primary
causes of postharvest losses in quality and quantity. Dates can be infested with some of the
stored-products insects (such as Oryzaephilus surinamensis, Oryzaephilus mercator, Tribolium
confusum, Plodia interpunctella, Cryptolestes ferrugineus, and Cadra spp.) and must be fumi-
gated with an approved fumigant for disinfestation (Fig. 16) followed by packaging in insect-
proof containers. Methyl bromide at 30g/cubic meter (30 ppm) for 12 to 24 hours at tempera-
tures above 16°C is very effective in insect dis-
infestation. Although methyl bromide may be
phased out in many of its applications, its use
for postharvest insect disinfestation is likely to
be continued as long as it is trapped and
reused. However, it is a good idea to have
alternatives in case use of methyl bromide is
not permitted at a future time. A potential sub-
stitute for methyl bromide is sulphuryl fluoride
at 34g/cubic meter for 24 hours at 20-25°C,
which was recently registered by the USEPA.
Phosphine is an approved and effective fumi-
Fig. 16. Fumigation chambers for insect gant, but the treatment takes 3 to 5 days at
control in dates 20°C and 60% relative humidity.

"Organic" dates may be treated with 100% carbon dioxide for 2 days since chemical fumigants
(such as methyl brom ide) cannot be used. Also, heat treatments or freezing can be used for
insect disinfestation of organic dates.

Heated air at 50 to 55°C for 2 to 4 hours (from the time the fruit temperature reaches 50°C or
higher) is effective in insect disinfestation . Use of forced hot air is recommended to obtain
faster and more uniform heating of the dates. Use of higher temperatures is not recommended
because of increased color darkening of the dates.

Cooling the dates to the desired storage temperature (O°C) soon after completion of the heat
treatment reduces the intensity of col or darkening.

Freezing at -18°C or lower for at least 48 hours (from the time when the fruit temperature
reaches -18°C or lower) is enough to kill all life stages of stored products insects. It is important
to use forced air to cool the dates to the desired temperature as fast as possible to shorten the
total duration needed for insect disinfestation.

Storage below 10°C will prevent insect feeding damage and reproduction. Storage at 5°C or
below will control insect infestation.
Storage in low-oxygen «0.5%) atmospheres prevents insect activity. This can be achieved by
packaging the dates in nitrogen or under vacuum.

Ionizing radiation at 0.75 to 1.0 kGy can be used for insect disinfestation .

Ripening
Freezing for at least 24 hours can be used to accelerate ripening of khalal dates to rutab stage.
Freezing at -35 to -50 0 ( is better (causes less damage to the tissues) than freezing at -1 to
-18°( (causes some damage to cell membranes and walls).

Ripening enhancement of khalal stage dates can be achieved by treatment with acetic acid,
ethanol, or acetaldehyde.

If picked before full ripeness to avoid damage by rain, insects, or other factors, dates need to
be ripened after harvest. Ripening rooms and plastic houses with good air circulation provide
optimal ranges of temperature (35°( for Deglet Noor, 35-38°( for Zahdi and Hallawi, 40-43°(
for Khadrawy and Hayani, and 45-46°( for Maktom and Saidy) and 70% relative humidity. Use
of higher temperatures is not recommended because it increases skin separation from the flesh
of the dates. It takes 2 to 5-days to ripen the dates, depending on their ripeness stage at har-
vest, temperature, and relative humidity.

In general, flavor quality of dates ripened after

harvest is lower than flavor quality of dates
ripened on the tree.

Dehydration
Dates need to be dehydrated to the optimal
moisture content for preserving their quality
during subsequent handling and storage.
Dehydration may be done concurrently with
ripening. If ambient conditions allow, dehydra-
tion can be done using solar energy by spread-
ing the dates on trays that will be exposed to
the sun (Fig. 17) or under plastiC tunnels (Fig.
Fig. 17. Sun
18) until drying is completed to the desired Drying of Dates
moisture level. Alternatively, ambient air can be (courtesy of
forced through the dates that are spread on Mr. David Karp)
stacked trays within a pallet that is covered by
a shrink film with ventilation openings at the
top and bottom of the pallet. Similarly, ambi-
ent-air drying can be done within plastiC green-
houses with good air circulation. Drying in plas-
tic houses, which can be constructed at a rea-
sonable cost, protects the dates from dust,
birds, rodents, and other damaging factors.

If solar or ambient-air drying are not possible,

heated air must be used to dry the dates to
their desired moisture content. The tempera-
ture of heated air used for drying depends on Figure 18. Drying dates under plastiC cover
the cultivar as indicated in the ripening section. (courtsey of Dr. Abdullah Alhamdan)
HARVESTING AND POSTHARVEST HANDLING OF DATES

Over-drying to less than 20% moisture should be avoided to keep the dates soft. The desired
moisture content is 23 to 25%.

If picked ripe and not over-dried, dates do not require hydration. But sometimes, hydration is
used to soften the texture of some date cultivars. Dates are dipped in hot water or exposed to
steam at 60 to 65°C and 100% relative humidity for 4 to 8 hours. Steaming for 10 minutes is
enough for some cultivars, such as 'Fardh'. Hydration changes the dried dates into plump and
glossy dates. Forced air circulation is used to improve uniformity of temperature and relative
humidity throughout the hydration room.

Pasteurization
Dates may be pasteurized by exposure to 72°C and 100% relative humidity air until their tem-
perature reaches 66°C, where it is kept for one hour. However, such conditions may induce
color darkening of the dates.

Preparation for Market

1. Initial sorting to remove defective dates and
foreign materials.
2. Cleaning to remove dust, dirt, and other for-
eign materials using air pressure and water
(Fig. 19) followed by air drying to remove
surface moisture. Damp towels may be used
in cleaning the dates.
3. Sorting by quality and size into grades
(Fig. 20).
4. Surface coating with wax or other materials
(such as vegetable oil, glucose syrup, corn
syrup, date syrup, sorbitol, or glycerol) may
be used to reduce stickiness and/or improve
appearance (gloss).
5. In some cases, the dates are pitted and may
be stuffed with nuts. Other products include
date pieces that are used in cereals and
other foods and macerated dates that are
used in baked products.
6. Packaging (Figs. 21 to 25) to protect the
dates from physical damage and moistu re
absorption if mOisture-proof packaging
material is used. Use of insect-proof packag-
ing is highly recommended to prevent rein -
festation of the dates with insects during
their subsequent storage and handling
steps.

7. Cooling to below 10°C (preferably to O°C) before transportation or storage under the same
temperatures (0 to 10°C) and 65-75% relative humidity. Forced-air cooling (Fig. 26) is the
most appropriate cooling method for dates.
 Figure 22.
Bulk packing
of dates into
fiberboard

a plastic liner
(courtsey of
Dr. Abdullah
Fig. 21. Packaging of dates Alhamdan)

Figure 23.
Package of
tamar dates
from Libya
(courtsey of
Dr. Elhadi
Yahia)

Fig. 26. Forced-air cooling is best for dates

Fig. 25. Stand-up pouch of organic, pitted dates destined for cold storage or freezing

Date Processing
Dates are marketed whole, pitted, cut into small pieces, or macerated (ground or chopped).
Whole unpitted or pitted dates may be marketed loose or pressed ( compressed into layers
using mechanical force). •

Kimri stage (green) dates may be used for pickles and chutney. Khalal stage dates may be used
for jam or dates-in-syrup (dibis). Rutab stage dates may be used for jam, butter, date bars, and
date paste. Tamar stage dates may be processed into date bars, date paste, or date syrup.
Date processing by-products and low quality dates may be used for sugar extraction or produc-
tion of sugar alcohols, citric acid, ethanol, vinegar, or baker's yeast.
HARVESTING AND POSTHARVEST HANDLING OF DATES

Storage Conditions
Khalal dates should be stored at O°C and 85 to 95% relative humidity to reduce water loss,
delay ripening to the rutab stage, and maintain their textural and flavor quality. Packaging in
plastic bags or use of plastic liner in the box help in reducing water loss.

Optima l temperature for tamar dates is O°C for 6-12 months, depending on cultivar (semi-soft
dates, such as "Deglet Noor" and Halawy", have longer storage-life than soft dates, such as
"Medj ool" and "8arhee"). For longer storage durations, use temperatures below the highest
freezing temperature of -15.7°e. Dates with 20% moisture or lower can be kept at -18°C for
more tha n one year, or at O°C for one year, or at 4°C for 8 months, or at 20°C for one mont h
(relative humidity should be kept between 65 and 75% in all cases).

Storage and transport at low temperatures (Figs. 27 and 28) is the most important tool for
maintaining quality of dates because it minimizes loss of color, flavor, and textural quality;
delays development of sugar spotting, incidence of molds and yeasts, and insect infestation ;
prevents development of syrupiness (due to conversion of sucrose into reducing sugars) and
souring of excessively moist dates.

Relative humidity (RH) is the moisture content

(as water vapor) of the atmosphere, expressed
as a percentage of the amount of moisture that
can be retained by the atmosphere (moistu re
holding capacity) at a given temperature and
pressure without condensation. The moisture
holding capacity of air increases with tempera-
ture . Water loss is directly proportional to the
vapor pressure difference (VPD) between the
commodity and its environment. VPD is inverse-
ly related to RH of the air surrounding the com-
modity. RH can influence water loss, incidence
of some physiological disorders, and fungal
growth. Condensation of moisture on t he com-
modity (sweating) over long periods of time is
probably more important in enhancing decay
than is the RH of ambient air. An appropriate
RH range for dates is 65-75%; at higher rel a-
tive humidities, dates will absorb moisture from
the room air unless they are packaged in mois-
ture-proof containers. Water activity of 0.65 to
0.85 corresponds with moisture contents of 15
to 35% in dates. The lower the water activity,
Fig. 28. Refrigerated truck being loaded the greater the resistance to molds, yeast, and
from a refrigerated loading dock bacteria that attack date fruits.

Dates should not be mixed with onions, garlic, potatoes, apples, or other commodities with
strong odors that can be adsorbed by the dates. Exposure to ammonia or sulfur dioxide can be
detri mental to quality of dates.

Handling Organic Dates

The main concern in handling and storage of organic dates is to keep t hem separate from con-
ventionally-produced dates and other prod uce items and to prevent any possibility of cross-con-
tamination of the organic produce by chemical residues that may be present on the convention-
ally-produced produce. Thus, it is best to use a separate storage room for the organic produce.
If this is not feasible, then a physical and spatial separation of at least one meter should be
maintained between the organic and conventional produce when stored in the same room. If
the produce is well protected from cross-contamination by packaging, the potential for cross-
contamination is much reduced.

The storage room must be thoroughly cleaned to remove any possible residues from previously .
stored, conventionally-produced foods. It is important to keep accurate, specific records of
cleaning and sanitizing materials identified by brand name and source. A list of allowed clean-
ers, disinfectants, sanitizers, and other chemicals is available on the website of the Organic
Materials Review Institute (www.omrLorg) .

The area for food storage must be physically separate from non-foods, especially materials
which can contaminate foods by odors or spillage. Packaged organic products must be received
into, and dispatched from storage facilities unopened, free from damage, and correctly labeled.

The optimal storage conditions (temperature and relative humidity) are the same for organic
and conventional dates. The potential storage-life for organic dates may be shorter than con- '
ventional dates if the latter is treated with approved chemicals to control decay and/or insects.

Physical and Physiological Disorders

Darkening. Both enzymatic and non-enzymatic browning occur in dates and increase with
higher moisture content and higher temperatures. Enzymatic browning can be inhibited at low
oxygen concentrations and low temperatures.

Skin Separation (Puffiness). Skin is dry, hard and brittle, and is separated from the flesh.
This disorder develops during ripening of soft .date cultivars, which vary in susceptibility. High
temperature and high humidity at a stage before the beginning of ripening may predispose the
dates to skin separation.

Sugar Spotting (sugariQ.g). This disorder

(Fig. 29) results from crystallization of sugars
below the skin and in the flesh of soft date cul-
tivars. Although it does not influence taste it
alters fruit texture and appearance. Incidence
and severity of sugar spotting increases with
storage temperature and time. Storage at rec-
ommended temperatures minimizes this disor-
der, which occurs mainly in cultivars in which
glucose and fructose are the main sugars.
Sugaring may be reduced by gentle heating of
Fig. 29. Date sugaring (sugar spots) symptoms
the affected dates.

Pathological Disorders
Microbial spoilage can be caused by yeasts (most important), molds and bacteria.

Souring. Yeast species of Zygosaccharomyces are more tolerant of high sugar content than
others found in dates. Yeast-infected dates develop an alcoholic odor (become fermented).
Acetobacter bacteria may convert the alcohol into acetic acid (vinegar). Yeasty fermentation
results in souring of dates ( due to accumulation of ethanol and/or acetic acid) with moisture
HARVESTING AND POSTHARVEST HAN DUNG OF DATES

content above 25% when kept at temperatures above 20°C and its severity increases with
duration and temperature of storage. Storage at low temperatures reduces incidence and sever-
ity of souring.

Decay or Mold-causing Fungi. Fungi (Aspergillus, Alternaria, and Penicillium spp) may grow
on high-moisture dates, especially when harvested following rain or high humidity period.
Growth of Aspergillus flavus on dates can result in aflatoxin contamination that would make
them unsafe for human consumption and unmarketable.

Disease Control Strategies

1. Dry the dates to 20% moisture or lower to greatly reduce incidence of molds and yeasts.
2. Maintain recommended temperature and relative humidity ranges throughout the handling
system.
3. Avoid temperature fluctuations to prevent moisture condensation on the dates, which may
encourage growth of decay - causing microorganisms.
4. Use adequate sanitation procedures in the packinghouse and storage rooms to reduce poten-
tial sources of microbial contamination.

Food Safety Considerations

Safety factors in dates include natural contaminants, such as fungal toxins (mycotoxins) and
bacterial toxins, and heavy metals (cadmium, lead, mercury); environmental pollutants; residues
of pesticides; and microbial contamination. While health authorities and scientists regard micro-
bial contamination as the number one safety concern, many consumers rank pesticide residues
as the most important safety issue.

Unless fertilized with animal and/or human waste or irrigated with water containing such waste
and become contaminated if allowed to fall to the ground, dates normally should be free of
most human and animal enteric pathogens. Organic fertilizers, such as chicken manure, should
be sterilized before use in date orchards to avoid the risk of contaminating the dates that con-
tact the soil with Salmonella, Listeria, and other pathogens. Dates that touch the soil are more
likely to be contaminated than those that do not come in contact with the soil. Strict adherence
to "Good Agricultural Practices" during production, "Good Hygienic Practices" during postharvest
handling, and "Good Manufacturing Practices" during processing are strongly recommended to
minimize microbial contamination. Careful handling and strict observance of proper sanitary
measures are strongly recommended to reduce microbial conta mination during all handling
steps. Dates should not be picked from the ground and used for human consumpt ion because
of the greater risk of contamination with hu man pathogens when t hey touch the ground .

Good Agricultural Practices (GAPs) address the following issues;

1. Water quality
2. Manure and municipal biosol ids
3. Worker health and hyg iene
4. Sanita ry facilities
5. Field and packing facility sanitat ion
6. Transportation and distribution
7. Consumer packaging
8. Traceback
Good Manufacturing Practices (GMPs) focus on the following areas of food processing:
1. Personnel hygiene to prevent the spread of illness (do not allow ill workers to contact the
food; supply potable water for drinking and hand washing; provide toilet facilities with hand-
washing stations; establish a training program that covers worker sanitation)
2. Adequate buildings and facilities
3. Sanitary food contact surfaces, such as harvest containers, equipment and utensils
4. Process control to prevent cross-contamination

Design and implementation of the Hazard Analysis Critical Control Points (HACCP) system
involves the following basic steps:
1. Identify possible food safety hazards,
2. Determine critical control pOints.
3. Establish preventive measures
4. Monitor the manufacturing process to detect hazards
5. Plan corrective actions
6. Prepare a method to verify that the HACCP plan is working
7. Document the HACCP system by maintaining records

It is highly recommended that date packing and processing plants establish and conSistently
implement a HACCP program to assure safety of their products to the consumers.

Sanitation standard operating procedures (SSOPs) are specific procedures that allow the date
processing plant to achieve sanitary process control in its daily operations. These procedures
include:
1. Safety and purity of the water used in all operations
2. Cleanliness of utensils and equipment
3. Prevention of cross-contamination
4. Hand washing and toilet facilities
5. Protection of food from contaminants
6. Labeling and storage of toxic compounds
7. Monitoring employee health and not allowing sick employees to touch the food
8. Pest control

Proper washing of dates significantly reduces the microbial load on their surfaces. Clean, disin-
fected water is required in order to minimize the potential transmission of pathogens from
water to dates, from infected to healthy dates within a single lot, and from one lot to another
over time. Waterborne microorganism, including postharvest plant pathogens and agents of
human illness, can be rapidly acquired and taken up on date surfaces. Natural date fruit surface
contours, natural openings, harvest wounds, and scuffing can be points of entry as well as pro-
vide safe harbor for microbes. In these protected sites, microbes are largely unaffected by com-
mon or permitted doses of postharvest water sanitizing treatments (such as chlorine com-
pounds, ozone, peroxyacetic acid, and hydrogen peroxide). It is essential therefore, that an
adequate concentration of sanitizer is maintained in water in order to kill microbes before they
attach or become internalized in the dates.

In some countries, standards of microbial quality have been established with a maximum micro-
bial load allowed in any of the samples tested of 1000 CFU/g yeasts, 10,000 CFU/g molds,
and/or 10 CFU/g E.coli. Such microbial load testing may be helpful in indicating the efficacy of
the sanitation procedures used to prevent microbial contamination.
HARVESTING AND POSTHARVEST HANDLING OF DATES

Selected References
Ait-Ouba hou, A. and E.M. Yahia. 1999. Postharvest handling of dates. Postharv. News Info.
10(6):67N-74N.
AI-Abid, M.M.R. 2006. Dates derived industries. J. Agric. Investment 4: 67-73.
Alha mdan, A.M. 2006. Technical considerations in date harvesting, handling, and preparation . J.
Agric. Investment 4: 53-59 (in Arabic with English summary).
Carpenter, J.B. and H.s. Elmer. 1978. Pests and diseases of the date palm. u.s. Dept. Agric. ,
Agric. Handb. 527.
Dowson, V.H .W. 1982. Date production and protection. Plant Production and Protection Paper
#35. United Nations Food & Agric. Org., Rome, Italy.
Elansari, A.M . 2008. Hydrocooling rates of Barhee dates at the khalal stage. Postharv. BioI.
Technol. 48: 402-407.
Glasner, B., A. Botes, A. Zaid, and J. Emmens. 1999. Date harvesting, packinghouse manage-
ment and marketing aspects, pp. 175-205, in: Zaid, A. and EJ. Arias-Jimenez (editors) . .
Date palm cultivation. Plant Production and Protection Paper # 156, United Nations Food
& Agric. Org., Rome, Italy.
Hodel, D.R. and D.V. Johnson. 2007. Dates, imported and American varieties of dates in the
United States. ANR Publication # 3498, Univ. Calif. Agric. Nat. resources, Oakland', CA,
USA.
Nixon, R.W. and J.B. Carpenter. 1978. Growing dates in the United States. U.s. Dept. Agric.,
Infor. Bull. # 207.
Rygg, G.L. 1975. Date development, handling, and packing in the United States. U.S. Dept.
Agric., Agric. Handb. # 482.
Sidhu, J.S. 2006. Date fruits production and processing, pp. 391-419, in: Hui, Y.H. (editor).
Handbook of fruits and fruit processing. Blackwell Publishing, Ames, Iowa, USA.
USDA. 1955. United States Standards for Grades of Dates. Processed Products Branch, Fruit and
Vegetable Division, Agric. Marketing Service, U.s. Dept. Agric., Washington, D.C., USA.
Vandercook, C.E., S. Hasegawa, and V.P. Maier. 1980. Dates, pp. 506-541, in: Nagy, S. and
P.E.shaw (editors). Tropical and Subtropical Fruits. AVI Publ. Co" Westport, CT.
Zaid, A. and EJ. Arias-Jimenez (editors). 1999. Date palm cultivation. Plant Production and
Protection Paper # 156, United Nations Food & Agric. Org., Rome, Italy.
,
Selected Internet Sites
http://www.icarda.org/APRP/datepalm- International Center for Agricultural Resea rch in
the Dry Areas, information about date production.
http://postharvest.ucdavis.edu - University of California Postharvest Research and
Information Center.
http:/ /www.ba.ars.usda.gov/hb66/index.html - A draft version of the forthcoming revi-
sion to USDA Agricultural Handbook 66 (Commercial Storage of Fruits, Vegetables and
Florist and Nursery Stocks).
http:// www.fao.org/inpho/ - Postharvest information site of the Food and Agriculture
Organization of the United Nations.
http:/ /www.poscosecha.com and http://www.postharvest.biz - International Directory
of Postharvest Suppliers.
http://www.codexalimentarius.net/web/index_en.jsp - FAO-WHO Food Standards.
http:/ /www.ams.usda.gov - U.S. Department of Agriculture, Agricultural Marketing Service
information on quality standards, transportation, and marketing.
http: // www.mrldatabase.com/- International Maximum Residue Limit Database (Pesticide
residue information).
http: //www.codexalimentarius.net/mrls/pestdes/jsp/pest_q-e.jsp - Pesticide
Residues in Food.
http://www.fao.org/ag/agn/jecfa-additives/search.html?lang=en - FAO-WHO
Combined Compendium of Food Additive Specifications.
http://www.ams.usda.gov/nop/ - National organic program standards.
http://www.aphis.usda.gov/ppq/manuals/pdCfiles/Treatment_Chapters.html- U.S.
Department of Agriculture, Animal and Plant Health Inspection Service information on
phytosanitary and quarantine requirements.
http://www.foodsafety.gov - Gateway to U.S. government information on food safety.
http://www.globalgap.org/ - Global Partnership for Safe and Sustainable Agriculture.
'to