Changes in the Physical and Chemical Characteristics of Shahani Dates During Development and Maturity

Date fruits of the cv Shahani were harvested bi-weekly from 28th June to 28th October 1975 and their physical and chemical constituents measured. Fruit colour changed from dark green to brown with maturity, as evidenced visually and also by a sharp decrease in chlorophyll content. Fruit length, diameter and fresh and dry weights of pulp and seed increased with maturity in a sigmoid pattern. Similarly, there were increases in pH, titratable acidity, soluble solids and sugar contents of fruits during the softening period, but astringency, respiration rate and the amount of pectic substances decreased markedly with fruit maturity.