Haleema DATES, the pearl of Persia

01/05/2024

DIFFERENT FRUITING STAGES OF DATE PALM
ACCORDING TO DPP (DAYS POST POLLINATION)

(A) Different fruiting stages of date palm according to DPP* (days post-pollination) showing Khalal, Rutab and Tamr, the three edible stages of the fruit.
(B) The anatomy of the date fruit at Tamr stage showing the epicarp, mesocarp, endocarp and seed. Date fruits develop through five different stages Hanabauk, Kimri, Khalal (or Bisr),Rutab, and Tamr as shown in the given image. The fruits become edible in the final three stages as a result of decreased bitterness, increased sweetness, and improved tenderness, and succulence. Different varieties of date fruits may variably be harvested at the Khalal, Rutab, and/or Tamr stages with best time of harvesting being dependent on variety.
(C) At Tamr stage, date fruits vary in size, shape, color, texture and flavor depending on the variety and agro-climatic conditions. The number of date varieties grown globally exceeds 2000 but < 10% of these are described regarding their characteristics. Tamr fruits shape varies from oval to cylindrical with dimensions from 3 to 11 cm long and 2 to 3 cm diameter and color from yellow, brown, red, to black. The fruits are also different in the hardness of the edible part and are classified according to their moisture contents at fresh Tamr stage into soft (≥ 30% moisture), semi-dry (20–30% moisture) and dry varieties (≤ 20% moisture, < 0.65 water activity)
(D) Generally, fruits of soft date cultivars are dominated by invert sugars (fructose & glucose) and contain little or no sucrose while dry varieties may contain a relatively high proportion of sucrose. According to sugar type, date varieties are classified into (i) invert sugar varieties containing mainly the invert sugars glucose, and fructose (e.g. Barhi and Saidy), (ii) mixed sugar varieties (e.g. Khadrawy, Halawy, Zahidi, and Sayer), and (iii) cane sugar varieties containing sucrose as the main sugar (e.g. Deglet Noor and Deglet Beidha). There is some agreement and disparity in the classification of date varieties according to moisture content or sugar type suggesting that the relationship is not strictly linear possible due to interference from fiber content and type.

09/10/2023

25/09/2023

Nutritional benefits of dates:

A 30g serving of dates (dried) provides:

• 81 kcal / 345KJ
• 1.0g Protein
• 0.1g Fat
• 20.4g Carbohydrates
• 20.4g Sugar
• 1.6g Fibre
• 210mg Potassium

Nutritional benefits:

1. Rich in protective antioxidants:

Dates are a rich source of protective plant compounds which have antioxidant properties. These include polyphenols, carotenoids and lignans, which have been shown to help manage the risk of chronic disease.

2. May support gut health:

Research into fibre continues to support its important role in health, from helping to maintain a healthy gut microbiome to reducing the risk of certain long-term health conditions.
A small 2015 study found that date consumption may reduce colon cancer thanks to its high fibre and polyphenol content, the latter also having useful anti-microbial benefits.

3. May support bone health:

Dates are a source of bone-friendly minerals including phosphorus, potassium, calcium and magnesium. They are also a source of vitamin K which is needed for healthy, strong bones.

4. May facilitate a natural birth:

Including dates in the diet when in the final few weeks of pregnancy may promote cervical dilation and reduce the need for an induced birth. They are also thought to be helpful in reducing the length of labour. Compounds in the fruit are believed to mimic the effects of oxytocin, a hormone involved in labour contractions.

5. May be a useful sugar replacement:

Date syrup is a paste made by blending dates with water. The syrup has a low Glycaemic Index (GI) and a lower fructose content than most other sweeteners.

25/09/2023