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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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