Evolução dos pigmentos e sua relação com a cor da casca e o perfil sensorial em frutos de tâmaras (<i>Phoenix Dactylifera</i> L.)

Alahyane, A.; Elateri, I.; Ayour, J.; Elqarnifa, S.; Lasky, M.; Ait-Oubahou, A.; Benichou, M.; Abderrazik, M.

A. Alahyane ^**e-mail: ab.alahyane@gmail.com

Cadi Ayyad University, Faculty of Sciences-Semlalia, Department of Biology, Laboratory of Agro-Food, Biotechnologies, and Valorization of Plant Bioresources, Marrakesh, Morocco

http://orcid.org/0000-0001-9770-9080

I. Elateri

Cadi Ayyad University, Faculty of Sciences-Semlalia, Department of Biology, Laboratory of Agro-Food, Biotechnologies, and Valorization of Plant Bioresources, Marrakesh, Morocco

http://orcid.org/0000-0003-0133-0805

J. Ayour

Cadi Ayyad University, Faculty of Sciences-Semlalia, Department of Biology, Laboratory of Agro-Food, Biotechnologies, and Valorization of Plant Bioresources, Marrakesh, Morocco

http://orcid.org/0000-0002-0763-866X

S. Elqarnifa

Cadi Ayyad University, Faculty of Sciences-Semlalia, Department of Biology, Laboratory of Agro-Food, Biotechnologies, and Valorization of Plant Bioresources, Marrakesh, Morocco

http://orcid.org/0000-0003-0371-3578

M. Lasky

Chouaib Doukkali University, Laboratory of Biotechnology, Environment, and Health, Department of Biology, Faculty of Sciences of El Jadida, El Jadida, Morocco

A. Ait-Oubahou

Hassan II Agronomy and Veterinary Institute, Horticultural Laboratory, Ait Melloul, Morocco

http://orcid.org/0000-0001-8437-4170

M. Benichou

Cadi Ayyad University, Faculty of Sciences-Semlalia, Department of Biology, Laboratory of Agro-Food, Biotechnologies, and Valorization of Plant Bioresources, Marrakesh, Morocco

http://orcid.org/0000-0001-8117-1618

M. Abderrazik

Cadi Ayyad University, Faculty of Sciences-Semlalia, Department of Biology, Laboratory of Agro-Food, Biotechnologies, and Valorization of Plant Bioresources, Marrakesh, Morocco

http://orcid.org/0000-0002-9079-2026

*e-mail: ab.alahyane@gmail.com

Attributes	Descriptors (Singh et al., 2015SINGH, V., GUIZANI, N., AL-ZAKWANI, I., AL-SHAMSI, Q., AL-ALAWI, A. and RAHMAN, M.S., 2015. Sensory texture of date fruits as a function of physicochemical properties and its use in date classification. Acta Alimentaria, vol. 44, no. 1, pp. 119-125. http://dx.doi.org/10.1556/AAlim.44.2015.1.12. http://dx.doi.org/10.1556/AAlim.44.2015.... )	Attributes	Descriptors (Singh et al., 2015SINGH, V., GUIZANI, N., AL-ZAKWANI, I., AL-SHAMSI, Q., AL-ALAWI, A. and RAHMAN, M.S., 2015. Sensory texture of date fruits as a function of physicochemical properties and its use in date classification. Acta Alimentaria, vol. 44, no. 1, pp. 119-125. http://dx.doi.org/10.1556/AAlim.44.2015.1.12. http://dx.doi.org/10.1556/AAlim.44.2015.... )
Colour	Unblush colour	Odor / Flavor	Herbaceous odor
	Blush colour		date flavor
	Flesh colour		Fruity flavor
	Flesh colour		Floral flavor
Texture	Hardness	Taste	chewiness
	Skin hardness		Elasticity
			Gumminess
			Hardness (taste)
			Cohesiveness during biting
			Springiness
			Adhesiveness
	Flesh cohesion		Resilience
	Flesh cohesion		Sweetness

Dates khalts	L*	a*	b*	C	H◦
KBN	31.4± 3.2e	7.2± 1.9b	14.4± 4.4g	16.4± 4.0f	61.6± 7.5f
BRR	40.2± 4.2c	3.9± 1.4cd	26.1± 4.1cd	26.5± 3.9cd	80.7± 3.9cde
BST	24.8± 1.6h	4.9± 1.5c	4.4± 1.9ij	6.9± 1.8i	41.1± 14.2gh
BZG	26.6± 1.7gh	9.8± 1.8a	7.5± 3.3hi	12.7± 3.1gh	34.7± 10.4i
ECT	28.8± 2.4fg	5.0± 1.4c	10.2± 2.9h	11.5± 3.1gh	62.8± 7.4f
EED	46.3± 5.5a	-1.0± 2.6h	35.2± 6.2a	35.3± 6.2a	90.8± 4.2a
EMS	43.8± 3.1b	0.9± 2.7fg	31.1± 5.0b	31.3± 4.9b	87.4± 5.1abc
HFL	37.2± 3.9d	2.5± 1.4ef	22.2± 5.2ef	22.5± 4.9e	82.0± 5.5bcde
IKL	24.7± 1.4h	8.2± 1.9b	4.1± 1.5ij	9.4± 2.2hi	26.3± 7.7j
IAS	36.0± 4.1d	1.4± 3.5efg	22.0± 5.5ef	22.4± 5.4e	83.8± 9.3abcde
IAH	40.6± 2.7c	2.3± 1.7ef	28.6± 4.4bc	28.7± 4.3bc	85.1± 3.9abcd
KHL	35.4± 2.7d	2.9± 1.4de	20.6± 5.3f	20.9± 5.2e	80.8± 4.7cde
KKL	25.3± 0.8h	1.3± 0.6efg	1.7± 1.2j	2.4± 0.9j	46.8± 23.2g
LHD	27.2± 2.4fgh	8.4± 1.8b	6.9± 2.5hi	10.9± 2.6gh	37.7± 7.0i
MEL	41.1± 3.7c	0.3± 1.4gh	24.4± 6.4de	24.5± 6.3de	88.4± 4.0ab
MTN	29.3± 1.6ef	2.3± 1.1ef	13.7± 3.7g	14.0± 3.7fg	79.5± 6.1de
ZIE	40.2± 3.9c	5.0± 1.9c	28.6± 5.6bc	29.2± 5.2bc	78.8± 5.8e

Khalts	Chlorophyll b	Chlorophyll a	Total chlorophyll	Luteoxanthin	Β-carotene	Provitamin A	Total Carotenoids
EMS	1.3±0.1bcde	2.9±0.5a	4.3±0.5ab	0.6±0.0k	4.6±0.0g	0.8±0.0g	1.6±0.0g
MEL	0.9±0.0def	1.4±0.0efg	2.3±0.0fg	0.8±0.0i	5.1±0.0e	0.8±0.0e	3.5±0.1bcd
BST	1.2±0.1cdef	1.6±0.2def	2.8±0.1defg	1.9±0.0c	5.6±0.0d	0.9±0.0d	2.4±0.4f
BZG	1.1±0.1cdef	1.7±0.8cdef	2.8±0.8defg	0.4±0.0n	7.1±0.0c	1.2±0.0c	3.8±0.3 abc
EED	1.8±0.1ab	2.9±0.3ab	4.7±0.4a	0.7±0.0e	0.5±0.0n	0.1±0.0n	1.7±0.0 a
ECT	0.8±0.0f	1.2±0.0fg	2.0±0.0g	1.2±0.0j	10.9±0.0a	1.8±0.0a	4.1±0.3 g
KBN	1.0±0.0def	1.3±0.1efg	2.3±0.1efg	2.2±0.0a	5.1±0.0e	0.8±0.0e	3.4±0.1bcd
HFL	0.8±0.0f	1.6±0.2cdef	2.4±0.1defg	0.1±0.0o	0.5±0.0o	0.1±0.0o	3.5±0.3abcd
MTN	1.1±0.1def	1.6±0.0cdef	2.8±0.0defg	0.3±0.0d	8.6±0.0b	1.4±0.0b	4.0±0.5 ab
IAS	1.0±0.0def	1.7±0.0cdef	2.78±0.1defg	0.8±0.0h	1.9±0.8i	0.3±0.1i	3.5±0.1abcd
IAH	1.6±0.6bc	1.4±0.0efg	2.9±0.6cdef	0.5±0.0m	2.4±0.0h	0.4±0.0h	3.3±0.3cde
KHL	1.3±0.3cdef	1.8±0.2cdef	3.0±0.3cdef	0.6±0.0j	0.9±0.0l	0.2±0.0l	2.9±0.0 de
KKL	2.1±0.0a	0.6±0.0g	2.7±0.0defg	0.9±0.0f	4.9±0.0f	0.8±0.0f	2.3±0.1f
LHD	0.9±0.1def	1.3±0.2fg	2.2±0.1fg	0.9±0.0g	0.9±0.0m	0.1±0.0m	3.6±0.1abc
BRR	1.4±0.2bcd	2.3±0.6abcd	3.7±0.4bc	0.1±0.0p	1.6±0.0k	0.3±0.0k	3.8±0.3 abc
IKL	1.0±0.2def	2.2±0.1bcde	3.2±0.1cde	0.5±0.0l	1.7±0.0j	0.3±0.0j	3.4±0.1bcd
ZIE	0.9±0.1ef	2.4±0.5abc	3.3±0.4cd	2.1±0.0b	4.6±0.0g	0.8±0.0g	2.8±0.1ef

[1] *e-mail: ab.alahyane@gmail.com

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Evolução dos pigmentos e sua relação com a cor da casca e o perfil sensorial em frutos de tâmaras (Phoenix Dactylifera L.)

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