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Abstract
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Kabkab dates same as Mazafati dates is among of skin dates and in the Tamr stage, more
than 25% of total level of its skin is separated from meat of fruit. This state generated in
fruit reduces nicety of it and gives the fruit chilish appearance. In the stage of Rotab,
Kabkab lacks this state and unlike Tamr stage, that is has undesirable appearance, fruit in
this stage has better appearance and lighter color. Due to climatical conditions of
Dashtestan like hot winds and dust most of Kabkab dates that ripened in the normal way,
are infected by spider mite, dust or are suffered from bunch-drying. Also, this palm is
exposed to bees and birds that of Rotab stage forward, it causes intensive damage to
product. Due to special nature of this dates ( high humid and seprating skin of meat ),
cleaning and process after harvesting is not easily possible, therefore artificial ripening at
Khalal stage, provides the possibility that fruits are washed well and ripened in controled
conditions without any pollution. For this purpose, an investigation was done with three
repeats in the format of compeletely random design (CRD). Treatments of test included
1% hot and cold chloride sodium ( 25 and 60?C ), 1% and 2% cold and hot Acetic acid,
1% chloride sodium 1% hot and cold Acetic acid and hot and cold distilled water.
Measuring of traits was done in three different times( 24, 48 and 72 hours ) after putting
in incobation (39 ± 1?C). qualitative and quantitative traits including pH, acidity, Total
soluble Solids (TSS), total suger, reducer sugar, ripening percent, percent of dry
substance, percent of humidity, firmness of tissue, dry and wet weight of seed and meat,
meat to seed ration, berry diameter and length were measured. Results showed that Acetic
acid treatments to the other treatments had better effect in accelerated ripening of kabkab
Khalal and transforming it into the Rotab. Among Acetic acid treats, also 2% Acetic acid
with 25?c was as most effective treatments. This trea
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