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Article

Preserving Postharvest Quality of Medjool Date Palm Fruits by Edible Oil Emulsions Application

by
Mashael M. Alotaibi
1,
Moodi S. Alsubeie
2,
Makhdora Almuziny
3,
Sameera A. Alghamdi
3,
Fahad M. Alzuaibr
4,
Abdulrahman Alasmari
4,
Bedur Faleh Albalawi
4,
Khadiga Ahmed Ismail
5,
Sobhy M. Khalifa
6,
Ahmed S. Dawood
6,
Mohamed A. Shahda
6,
Adel F. Ahmed
6 and
Mamdouh M. A. Awad-Allah
7,*
1
Biology Department, College of Science and Humanities, Shaqra University, Shaqra 11961, Saudi Arabia
2
Biology Department, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia
3
Department of Biological Sciences, Faculty of Science, King Abdulaziz University, P.O. Box 42805, Jeddah 21551, Saudi Arabia
4
Department of Biology, Faculty of Science, University of Tabuk, Tabuk 47713, Saudi Arabia
5
Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif 21974, Saudi Arabia
6
Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
7
Field Crops Research Institute, Agricultural Research Center, Giza 12619, Egypt
*
Author to whom correspondence should be addressed.
Sustainability 2024, 16(13), 5528; https://doi.org/10.3390/su16135528
Submission received: 10 April 2024 / Revised: 6 June 2024 / Accepted: 24 June 2024 / Published: 28 June 2024
Browse Figure
Versions Notes

Abstract

:
Edible oils work to protect the fruit in more than one way. They act as a barrier or insulating layer that prevents moisture loss from the fruits, prevents the development of microbes on the surface, prevents chemical changes in the fruits, and prevents the deterioration of the fruits. These functions work to improve the quality of the fruits and increase the shelf life of the fruits. Medjool date palm fruits experience post-harvest difficulties such as weight loss, reduced taste, microbial contamination, and general quality degradation during storage, particularly at room temperature. Essential oils with antibacterial, antifungal, and antioxidant qualities, such as jasmine oil, black cumin oil, and jojoba oil, have demonstrated significant promise for improving fruit storability and quality. The purpose of this study is to investigate the effects of treatment with edible coating with jasmine oil, black cumin oil, and jojoba oil of Medjool date palm fruits under room storage conditions to lengthen shelf life, preserve quality, and reduce refrigeration during the seasons of 2021 and 2022. The study treatments were jasmine oil 1.5%, black cumin oil 1.5%, jojoba oil 7%, and untreated fruits as a control. Data showed that treatment with edible coating with jojoba oil reduced Medjool date palm fruit decay percentages and weight loss, delayed skin separation, and improved chemical fruit properties such as total sugar and total soluble solids (TSS%), followed by black cumin oil and then jasmine oil. The results showed that using jasmine oil, black cumin oil, or jojoba oil as a layer of essential oils provides a realistic option to enhance storability, extend shelf life, maintain quality, and reduce refrigeration in Medjool date palm fruits.

1. Introduction

Date palm (Phoenix dactylifera L.) is one of the most successful fruiting plants in semi-arid and dry places worldwide, and it is considered an important subsistence crop [1,2,3,4]. The date palm and its fruits have been considered an important subsistence crop in most of the desert regions and an important cultural legacy in Arabic and some Islamic countries. Date palm appeared in literature and religion from Ancient Middle Eastern culture (Assyrian, Egyptian, Hebrew, and Phoenician) [5,6]. Recently, undesirable changes in climatic conditions have formed, increased, and spread rapidly across multiple regions of the world, which are typical climatic conditions for desert areas, which leads to an increase in the phenomenon of desertification in many regions of the world. The phenomenon of desertification causes a decline in agricultural productivity and a decrease in income and contributes to the loss of biodiversity. Therefore, the cultivation of low-requirement plants that tolerate these conditions is important. One of the best examples of these plants is the date palm, which is the most viable option to combat these negative effects [5,7]. The cultivation and production of date palms is considered one of the best types of sustainable production (production without waste production), as not only can its fruits be used but also many other parts of the palm can have many other potential applications. For example, date palm seeds can be used to obtain fuel and energy. Date palm fibers can be obtained from the leaves of the palm tree. Paper can be obtained from palm substrates, and it absorbs heavy and toxic metals from palm waste. It can also be used to produce wood composites, furniture, handicrafts, and livestock feed [5,8]. Date palm cultivation is widespread in many regions of the world, and the cultivation and production of dates worldwide extended in 2020 to an area of 1,235,601 hectares, and the amount of production amounted to approximately 9,454,213 tons [5,9,10]. Egypt is considered the main producer of dates (17%) regarding global production, followed by Saudi Arabia, Algeria, Iran, Pakistan, Tunisia, and Morocco [5,9,10].
Egypt is distinguished by a group of date varieties that are excellent in their quality and which God Almighty bestowed upon them. Among them is the Medjool variety, which has great and high importance due to its agricultural characteristics, the quality of its fruits, and its high nutritional value. It is one of the most valuable varieties in the international market and global trade. It is also distinguished from other varieties by its high productivity [5,7,11]. The date palm, particularly the Medjool variety, is a long-established fruit crop throughout the Middle East and North Africa [12,13]. Dates are high in important nutrients, vitamins and minerals, carbs, dietary fibers, antioxidants, and phenolic compounds [14,15,16,17]. Date palm fruits change and grow at a great rate and speed after harvest, reducing storage, use, and shipping options [14]. The growth and ripening of date fruits occur in five different stages that have been identified separately: Hababouk, Kumri, Khalal, Rutab, and Tamr. The fruit begins to lose water at harvest to increase sugar accumulation [17,18,19]. Also, fruits lose water in the wet stage more quickly, which leads to their softening [20,21,22]. Many studies have been conducted on date fruits to attempt to maintain fruit quality or reduce fruit weight loss using different methods [23]. While date fruits are well-known for their nutritional benefits, they also suffer from post-harvest issues such as weight loss, decreased sweetness, microbial contamination, and overall quality reduction during storage, particularly at room temperature [24]. The quality of the fruit deteriorates with storage, resulting in unexpected tastes, softening of the outer surface, browning, water loss, and surface texture deterioration. Furthermore, storage conditions enhance fungal flora invasion and mycotoxin generation, which is a serious concern that has a substantial impact on the nutritional properties of the fruits [25]. However, the economic value of Medjool dates decreases significantly as they mature, at which point surplus production is sold at lower prices and a large proportion of the fruit is destroyed. This hinders achieving sustainable development and achieving these goals in production areas. Therefore, it is necessary to delay the maturity and prolong the marketing life of Medjool dates. This, in turn, leads to increasing the return from the cultivation and production of dates, which works to sustain the production and development process in the study area and site and preserve the environment in a healthy way as a result of reducing damaged date fruits, the presence of which results in many environmental problems. This is in line with the Sustainable Development Goals numbers 1, 2, 3, 11, and 12 [26], hence the importance of searching for new, safe, and effective ways to maintain quality management and transfer date fruits to the local market and for export. These methods include the application of edible coatings, cold storage, etc. The synergistic effect of different treatments to enhance the shelf life of fruits after harvest should be less harmful to public health and the environment in order to achieve sustainability in production and the environment. Post-harvest losses of date palm fruits in Egypt represent a major and serious problem. mainly due to their rapid deterioration during management, transportation, and storage. Some studies have estimated these losses at 30% to 40% before delivery to the final consumer [27], which represents a significant economic loss and deterioration of the sustainable production system. It is clear that this requires obtaining the best results from sterilization and coating treatments protected after harvest with materials safe for the health of the consumer while storing them at room temperature to delay the fruit-ripening process, maintain quality characteristics, and prolong the storage period of the Medjool palm fruits. Natural coatings are an old approach that has recently acquired appeal as a sustainable alternative to traditional post-harvest treatments. The coating can help manage gas exchange and moisture transfer, alter the interior environment, maintain quality, and extend the post-harvest shelf life of fruits and vegetables [28,29,30,31]. Edible oil emulsion used as a layer of essential oil functions as a semi-permeable barrier to the passage of oxygen, carbon dioxide (CO2), moisture, and solutes, reducing respiration, water loss, and oxidation processes [32,33]. There are several materials available for such treatments, including biodegradable polymers such as polysaccharides, proteins, and lipids [34].
Essential oils have shown tremendous potential to enhance the storage potential and quality of fruits due to their antibacterial, antifungal, and antioxidant properties [35]. In addition, they are environmentally friendly, safe for the health of humans, and are distinguished by the fact that they are compatible with the sustainability of the environmental and agricultural system and thus maximize economic returns. Jasmine oil, black cumin oil, and jojoba oil have shown promising results when applied to various fruits and vegetables. Maurya et al. [36] discovered that edible coatings may improve the visual and tactile properties of product surfaces while also increasing the physical strength of food commodities. Treatment with coatings can also protect food from moisture migration, microbial development on the surface and the resulting chemical changes, nutritional degradation, and other factors. Treatment with edible oil emulsion used as a layer of essential oil can act as a barrier to vapors or gas, as well as carriers of active ingredients for antioxidants, antimicrobials, pigments, and tastes. These functions improve food quality, leading to longer shelf life and greater safety [37] and thus reducing spoiled fruits and reducing economic losses, therefore achieving the goals of agricultural production sustainability and environmental sustainability and safety.
Jasmine oil, which is obtained from the flowers of Jasmine species, has antioxidant and antibacterial properties [38]. Its delicate aroma has made it a popular choice not only in aromatherapy but also in food preservation, where it may provide better shelf life and sensory appeal. Black cumin (Nigella sativa) is a well-studied herb that has antibacterial and antioxidant properties [39]. Its oil, also known as black seed oil, has been extensively researched for its medicinal benefits and is currently being examined for its food preservation potential. It is entirely natural, being sourced from natural sources, and has little or no pollution to the environment during its acquisition or treatment, making it one of the best options for achieving sustainability in the production and marketing of dates.
Jojoba oil, derived from the seeds of the Simmondsia chinensis plant, is distinctive because it resembles the natural sebum generated by human skin [40]. When sprayed on surfaces, it provides a protective barrier, which may be advantageous in minimizing moisture loss and avoiding microbial infiltration in stored fruits. Natural products derived from various plant byproducts contain phenolic compounds that have positive bioactivities such as antibacterial and antioxidant activity [31] and are environmentally friendly and safe for public health.
The use of these oils in treating and coating Medjool date palm fruits under room storage settings can provide a safe and natural alternative to synthetic chemicals to achieve sustainability, reduce environmental pollution, and maintain public health. This is in line with the Sustainable Development Goals numbers 1, 2, 3, 7, 11, and 12 [26]. Moreover, these coatings have the potential to lengthen shelf-life, maintain quality, and reduce the need for energy-intensive refrigeration. These are two of the most important goals of environmental protection and sustainable development that many countries around the world are concerned about. Given the above, the purpose of this study is to determine the effectiveness of coatings prepared from jasmine, black cumin, and jojoba oils on the storability, handling, and quality of Medjool date palms preserved at room temperature.

2. Materials and Methods

2.1. Experiment Design

The current study was conducted with three replicates over two growing seasons, 2021 and 2022, to study the influence of edible oils as a layer of essential oil, namely, jasmine oil, black cumin oil, and jojoba oil, with tap water plus tween 20 employed as a control, on the storability and fruit quality of Medjool dates stored at room temperature. Six 12-year-old trees of the Medjool cultivar, similar in size and strength, were selected for each replicate. These palm trees were planted 7 × 7 m in sandy loam soil on the farm of the Faculty of Agriculture, Al-Azhar University, Menoufia Governorate, Egypt. The same horticultural procedures were followed, and they were pollinated in both seasons with pollen from the same parent. According to [41], fruits were collected at the end of the rutab stage and immediately brought to the Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.

2.2. Treatments and Storage Condition

The fruits were cleaned, air-dried, and placed in plastic baskets before being separated into four groups for the dipping processes outlined below:
Control (tap water plus tween 20), Jasmine oil at 1.5%, Black cumin oil at 1.5%, and Jojoba oil at 7%.
Jasmine oil, black cumin oil, jojoba oil, and tween 20 were obtained from El-Nasr Chemicals Company, Cairo, Egypt. Jasmine, black cumin, and jojoba oil emulsions were prepared by combining oil with tween 20 (0.1%) in water at 90 °C [42].
For each treatment, the fruits were dipped in the relevant emulsion solution for 10 min. All treated and untreated fruits were allowed to dry at room temperature without forced air. Each treatment was separated into two sections: A for physical characteristics (percentages of weight loss, deterioration, and skin separation) and B for psychological features. We then calculated the chemical properties of fruit juice (total soluble solids and total sugars). Each treatment was repeated in three replicates (3 kg per replicate). Each replicate was then placed in a perforated cardboard (carton) box. All treatments were stored at room temperature (16 °C and 55% relative humidity) and we continued to examine the fruits every two weeks (15 days). It was prolonged for one season at a time until the decay percentage reached 50%, at which point it was discontinued.

2.3. Physiochemical Analysis

1. Fruit physical properties:
1.1. Decay percentage: Skin appearance, shriveling, and pathogenic causes are all considered when calculating the percentage of decay. At each inspection, defective fruits were removed, and the count of fruits per replication was used to calculate the decay percentage using the formula:
Decay (%) = Number of decay fruit/Total number of fruit × 100
1.2. Weight loss (%): Fruits were weighed on a regular basis, and a reduction in bulk weight was recorded for each duplicate. The following formula was used to compute the data as a percentage of the starting weight:
Fruit weight loss (%) = Initial weight − Weight at specific interval/Initial weight × 100
2. Fruit chemical properties:
2.1. Total sugars (g/100 g fresh weight): Determined in stored date fruits by the method described by AOAC [43].
2.2. Total soluble solids (TSS %): According to AOAC [43], palm fruit juice was determined using a hand refract meter from Erma, Japan.
3. Skin separation: A group of people was randomly selected (ten evaluators) and the group evaluated the taste and quality of the fruits for each treatment under study and recorded data about the taste and acceptability of skin separating. The attributes were evaluated using the following scale of (1–5), according to Kader and Hussein [44]:
1 = very poor.  2 = poor.  3 = good.  4 = very good.  5 = very good

2.4. Statistical Analysis

The data were statistically analyzed using analysis of variance (ANOVA) for a randomized complete block design according to Snedecor and Cochran [45] using CoStat version 6.303 [46]. The means were compared by performing Duncan’s multiple range test at a probability level of 0.05 [47].

3. Results and Discussion

3.1. Fruit Physical Properties

We conducted an analysis of variance regarding the treatments with edible oils tested on Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons, and it was observed that there was a highly significant effect of the treatment, days of storage, and the interaction between the treatments and days of storage on the percentage of decay % and weight loss percentage (Table 1).

3.1.1. Decay Percentage

The data in Table 2 demonstrate that the treatment of Medjool Date palm fruits with jasmine, black cumin, and jojoba oils under room-temperature storage conditions resulted in a much-reduced decay percentage compared to the control in both seasons. As shown in Table 2, increasing the time of storage under room-temperature conditions increased the fruit degradation percentage of Medjool Date palm fruits. Fruits held for 45 days had the highest decay rates in both seasons, whereas those stored for 15 days had the lowest decay rates. The data in Table 2 show that the treatments with a storage length of fifteen days had the lowest fruit deterioration percentages when compared to equivalent ones with storage times of thirty and forty-five days. As a result, all the treatments with a storage length of fifteen days yielded the lowest fruit degradation percentages, particularly those treated with jojoba oil. In contrast, all interactions with a storage length of forty-five days had the statistically greatest fruit decay percentage, except for the control treatment, which had the highest decay percentage of thirty days in both seasons.
Certainly, the consideration of the possible impacts of jasmine, black seed, and jojoba oils on the decay percentage of Medjool palm fruits held at room temperature requires knowledge of these oils’ modes of action and antibacterial qualities. Several variables can impact fruit degradation during storage, including microbial development, which can cause rotting, and environmental conditions like temperature and humidity, which can speed up these processes. When jojoba oil is applied as a layer of essential oil, it offers a physical barrier that inhibits oxygen and moisture, both of which can contribute to degradation [48]. Also, jojoba oil is unique in its composition, making it a good barrier against water loss, which could be useful in preserving the moisture content of the dates and preventing them from drying out too quickly. Additionally, jojoba oil is known for its fungicidal properties, which could help in reducing fruit decay [40].
Black seed oil has long been valued for its antimicrobial qualities, which include antibacterial and antifungal capabilities [49]. This could be especially effective for protecting Medjool dates from a variety of diseases. Black cumin is widely recognized for its health benefits and has been used traditionally in various culinary and medicinal applications. Its oil is known to have antioxidant and antimicrobial properties, which could be beneficial in preserving food by inhibiting the growth of decay-causing microorganisms and slowing down oxidation processes that lead to fruit decay [39].
Jasmine oil’s method of action might be attributed to the presence of bioactive chemicals that damage microbial cell membranes or hinder spore germination [50]. The results of the oil treatment in avoiding fruit degradation in date palms are consistent with Oz and Ulukanl [51], who indicated that fruits coated (treated) with essential oils had a much lower percentage of deterioration during storage when compared to uncoated (un-treated) pomegranate.
Jojoba oil possesses fungi-static and fungicidal properties, which can help reduce fruit rotting [48]. On the other hand, Jasmine oil is known for its fragrant properties rather than its preservative capabilities. However, in the context of food preservation, any essential oil, including jasmine, might offer some antimicrobial or antioxidant properties that could help in reducing decay [52].
The results of the current study showed that the treatments under study led to reduced rates of decay percentages in Medjool palm fruits, which resulted in reducing the amount of wasted fruits and thus increasing producers’ income and increasing the availability of the product supply. This is consistent with achieving goal Nos. 1, 2, 3, 11, and 12 of the Sustainable Development Goals announced by the United Nations [26].

3.1.2. Weight Loss (%)

The results in Table 3 show that the treatment of date fruits with jasmine, black cumin, and jojoba oils under room-temperature conditions resulted in significant changes in both studied seasons, with jojoba oil providing the lowest value of weight loss %, followed by black cumin and jasmine oils, respectively, while the control recorded the highest value of weight loss %. According to the data in Table 3, increasing the storage length at room temperature increased the percentage of date palm fruit weight loss, with fruits held for 45 days having the highest values and those stored for 15 days showing the lowest values.
Weight loss % in preserved fruits, such as Medjool dates, is caused mostly by respiration and transpiration. Respiration is the process by which fruits turn glucose into energy, emitting water vapor and CO2, whereas transpiration is the loss of water through the fruit’s skin or peel. This loss of moisture might result in a decrease in fruit weight over time. Essential oils with antibacterial and antifungal effects include jasmine oil, black seed oil, and jojoba oil. The properties and effects of the oils under study helped maintain the quality of the fruits during storage by reducing the respiration rate and suppressing microorganisms that can cause rotting.
Jojoba oil has also shown modest activity as a fungal growth inhibitor. Its application helps to form a barrier on the fruit skin, thus reducing water loss through transpiration [40]. As for black seed oil, it has received increasing attention due to its health benefits and properties in the fruit preservation process. It helps to reduce the microbial load that contributes to the deterioration of fruit quality and thus delays weight loss % [39].
Treatment with black cumin oil as a layer of edible essential oil has shown significant benefits in increasing shelf life and maintaining the quality of stored fruits. This treatment effectively prevents weight loss % and reduces the respiration rate over a 35-day storage period [53].
The importance of jasmine oil in reducing weight loss % in Medjool dates is due to its antibacterial properties, which may reduce the fruit spoilage process [50]. It also possesses barrier qualities that limit oxygen intake by the fruit, delay respiration from the fruit surface, and reduce weight loss % [54]. Regarding jojoba oil, treatment with jojoba oil reduced the fruit weight loss percentage by 10% in treated date fruits compared to untreated date fruits [55]. This is because jojoba oil is a wax ester and not an actual oil. Its composition makes it a good barrier against water loss %, and thus it is useful in maintaining the moisture content of dates and preventing them from drying out too quickly [40].

3.2. Fruit Chemical Properties

The results of the analysis of variance for the treatments with edible oils that were tested on Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons showed a highly significant effect of the treatments, the number of days of storage, and the interaction between the treatments and days of storage on the total sugar content and the total percentage of soluble solids (Table 4).

3.2.1. Total Sugars

The treatment of Medjool date palm fruits with jasmine, black cumin, and jojoba oils significantly boosted the total sugar content of Medjool date palm fruit in both seasons compared to the control under room-temperature storage conditions. As seen in the results in Table 5, the jojoba oil treatment produced the highest significant value of total sugar, followed by black cumin oil and jasmine oil, respectively, while the control treatment produced the lowest value in both seasons. In terms of the interaction effect of the post-harvest treatments and storage durations evaluated, the results showed that keeping jojoba oil at room temperature for 45 days increased total sugar in both seasons studied. In contrast, treatment with jasmine oil resulted in the lowest fruit total sugar content after fifteen days of storage in both seasons.
Sugars are the main components of fruits that change throughout the ripening process. Fruits continue to respire after harvest, resulting in a steady decline in the sugar concentration as the sugars are used as substrates for respiration to generate energy. Temperature, the presence of pathogens, and the administration of chemicals that may modify respiration rates or microbial activity can all affect the pace of sugar metabolism. The effect of jasmine, black seed, and jojoba oils on the total sugars of preserved Medjool palm fruits has received little attention. However, a broader understanding of fruit sugar metabolism during post-harvest storage, coupled with the known attributes of these oils, can provide insight into potential effects.
Theoretically, jojoba oil may alter the sugar content because it forms a barrier on the surface of the fruit, which reduces respiration rates and the rate of sugar breakdown [40]. Furthermore, Ruengdechawiwat et al. [56] found that jojoba oil treatment increased the total sugar content of treated peach fruits compared to uncoated peach fruits. The effect of black seed oil on sugar levels is likely due to its antibacterial effect [39]. In general, if the oil is effective in reducing spoilage, it helps to maintain sugar content by reducing microbial sugar consumption and delaying over-ripening. Fruit sugar metabolism is also affected by jasmine oil most likely by inhibiting microbial development that would absorb fruit sugars or affect fruit metabolism [50].

3.2.2. Total Soluble Solid Percentage (TSS %)

The findings in Table 6 show that the treatment with black cumin oil and jojoba oil under room-temperature storage conditions significantly increased the total soluble solids of Medjool Date palm fruits when compared to the control in both seasons.
Fruits treated with jojoba oil and stored for 45 days under room-temperature conditions had the highest TSS% values in both seasons, while those treated with jasmine oil and stored for 15 days had the lowest.
The observed increases in TSS% can be attributed to the hydrolytic conversion of polysaccharides into soluble sugar throughout the ripening phase, which resulted in an increase in TSS% of the fruits. The antimicrobial and preservative effects of jasmine oil, black seed oil, and jojoba oil have been studied. They work to increase the shelf life of stored fruits by preserving dissolved solids during the storage period by reducing microbial activity and respiration rates in the fruits [54].
The nature of jojoba oil’s action is that it acts as a respiratory barrier, reducing the conversion of sugars and other soluble solids that form TSS% [40,48]. Furthermore, adjusting the fruit’s respiration rate helps maintain soluble solids levels throughout the storage period.
The ability of black seed oil to suppress the growth of spoilage microbes leads to reduced metabolic activity and thus the preservation of soluble solids in the fruit. In the same context, it has been discovered that thymoquinone has preservation properties, although research on its effect on solid soluble solids is limited [39].
On the other hand, jasmine oil may not directly contribute to the preservation of TSS% but its antibacterial capabilities may help in the preservation of TSS% by reducing spoilage. However, there was no clear relationship between jasmine oil treatments and TSS% maintenance in Medjool dates or related crops [50].
The results of our study showed that treatment with edible oils led to the preservation of total soluble solid % in Medjool palm fruits, which resulted in reducing damage to the fruits and reducing the amount of waste, thus increasing the income of producers and the availability of the supply of the product with acceptable quality. This is consistent with achieving goal Nos. 1, 2, 11, and 12 of the sustainable development goals announced by the United Nations [26].

3.2.3. Skin Separation

From the data presented in Figure 1, we can clearly observe the effect of the treatment of Medjool date fruits with jasmine oil, black cumin oil, and jojoba oil stored at room temperature on the separation of the skin from date palm fruits. Specifically, untreated fruits had the greatest fruit skin separation degree, whereas treated fruits had the lowest value in both seasons. Fruit skin separation was closely associated with increased storage duration with all treatments studied. However, no difference was observed between treated and untreated fruits even after 15 days of storage in both seasons. Meanwhile, after storage for 30 days, the degree of separation of the skin was minimal for all fruits treated with black cumin oil and jojoba oil, and these treatments had a good effect on the preservation of the fruits compared to the control, while the fruits treated with jasmine oil were equal to the control. After 45 days of storage, all treatments had a good effect on the preservation of the fruits and the degree of skin separation compared to the control, and the best result was from treatment with jojoba oil, followed by treatment with black cumin oil and then treatment with jasmine oil, while the fruits of the control were completely spoiled.
The results from this study showed that treatment with natural edible oils as a layer of essential oils such as jojoba oil, black cumin, and jasmine succeeded in delaying skin separation for date fruit palm [57]. Jojoba oil can form a protective barrier on the fruit’s skin. This barrier might help in maintaining the moisture content and integrity of the skin, potentially reducing the rate of skin separation or spoilage [40]. Black cumin oil is known for its antioxidant and antimicrobial properties and could help preserve the integrity of fruit skins by reducing oxidative stress and microbial spoilage [58]. Jasmine oil, while primarily known for its fragrance, may possess some antimicrobial properties that could potentially contribute to preserving the quality of fruit skins by inhibiting microbial growth [54].
The taste of the fruit was not affected by treatment with the edible oils under study as they were used in low concentrations and disposed of during the fruit washing process before consumption. On the other hand, treating fruits with the studied treatments led to maintaining the appearance of the fruits compared to the control.

4. Conclusions

In conclusion, the data of the current study showed that the treatment of Medjool date fruits stored at room temperature with jasmine oil, black cumin oil, and jojoba oil led to desirable values for fruit decay percentage, weight loss %, total sugar content, total soluble solids %, and skin separation, did not affect the sensory properties, and was very effective in preventing natural decay. Moreover, the treatment of Medjool date fruits with 7% jojoba oil had positive significant effects in reducing fruit decay percentage, reducing weight loss %, delaying skin separation, and maintaining the chemical properties of the fruits, i.e., the total sugar content and total soluble solids %, where the best values were recorded for these two traits under treatment with 7% jojoba oil. The results exhibited that desirable values of the Palian test of Medjool date palm fruits stored under room-temperature conditions were recorded for treatments with black cumin oil and jojoba oil under different storage periods. Based on the results of the current study, the use of jasmine oil, black cumin oil, and jojoba oil as a layer of essential oil provides a viable route to improving storability, lengthening shelf life, maintaining quality, and reducing the cooling of date palm under room-temperature storage conditions. However, further study and improvements are needed to discover the optimal formulation and application methods to optimize the benefits.

Author Contributions

Conceptualization, M.M.A., S.M.K., A.S.D., M.A.S. and A.F.A.; data curation, B.F.A., S.M.K., A.S.D., M.A.S., A.F.A. and M.M.A.A.-A.; formal analysis, M.M.A., M.S.A., M.A., S.A.A., F.M.A., A.A., B.F.A., K.A.I., S.M.K., A.S.D., M.A.S., A.F.A. and M.M.A.A.-A.; funding acquisition, K.A.I.; investigation, F.M.A., A.A., B.F.A. and A.S.D.; methodology, M.M.A., M.S.A., M.A., S.A.A., F.M.A., A.A., K.A.I., S.M.K., A.S.D., M.A.S. and A.F.A.; project administration, M.M.A.A.-A.; resources, M.S.A., A.A., S.M.K. and A.F.A.; software, M.M.A., M.S.A., M.A., S.A.A., F.M.A., B.F.A., K.A.I., S.M.K., A.S.D., M.A.S., A.F.A. and M.M.A.A.-A.; supervision, S.M.K. and M.M.A.A.-A.; validation, M.A., S.A.A., F.M.A., A.A., B.F.A., K.A.I. and M.M.A.A.-A.; visualization, M.M.A., M.S.A., M.A., S.A.A., A.A., B.F.A. and K.A.I.; writing—original draft, S.M.K., A.S.D., A.F.A. and M.M.A.A.-A.; writing—review and editing, M.M.A., M.S.A., M.A., S.A.A., F.M.A., K.A.I., M.A.S. and M.M.A.A.-A. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by Taif University, Taif, Saudi Arabia (TU-DSPP-2024-81).

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Data are contained within the article.

Acknowledgments

The authors extend their appreciation to Al-Azhar University, Cairo, Egypt. The authors extend their appreciation to Taif University, Saudi Arabia, for supporting this work through project number (TU-DSPP-2024-81).

Conflicts of Interest

The authors declare no conflicts of interest.

References

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Sustainability 16 05528 g001
Figure 1. Effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on Palian test of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons. 1 = very poor. 2 = poor. 3 = good. 4 = very good. 5 = very good. Different letters indicate significant differences between values at p ≤ 0.05 according to Duncan’s multiple range test. Bar represents the standard deviation.
Figure 1. Effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on Palian test of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons. 1 = very poor. 2 = poor. 3 = good. 4 = very good. 5 = very good. Different letters indicate significant differences between values at p ≤ 0.05 according to Duncan’s multiple range test. Bar represents the standard deviation.
Sustainability 16 05528 g001
Table 1. Summary of variance analysis of effect of edible oils on decay percentage (%) and weight loss percentage (%) of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
Table 1. Summary of variance analysis of effect of edible oils on decay percentage (%) and weight loss percentage (%) of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
Source of Variances Weight Loss (%)Decay (%)
2021202220212022
dfMSMSMSMS
Main effects
Treatment3472.69 **464.36 **382.99 **386.67 **
Storage days21300.76 **1501.20 **1224.97 **1221.20 **
Interaction
Treatment × Storage days666.32 **63.79 **104.58 **112.28 **
df: degrees of freedom; MS: mean of squares and **: highly Significant at the 1% level by the F-test (p there).
Table 2. Effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on decay percentage (%) of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
Table 2. Effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on decay percentage (%) of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
PeriodsDecay Percentage
20212022
Treatments 153045153045
Jasmine oil11.00 ± 0.40 g18.20 ± 0.44 d24.77 ± 0.40 b12.06 ± 0.38 g19.12 ± 0.39 d24.92 ± 0.49 b
Black cumin oil9.20 ± 0.27 h13.70 ± 0.40 e24.32 ± 0.44 b9.52 ± 0.35 h13.87 ± 0.29 e24.58 ± 0.53 b
Jojoba oil8.55 ± 0.43 h12.63 ± 0.48 f22.33 ± 0.38 c8.66 ± 0.37 i12.88 ± 0.34 f22.77 ± 0.38 c
Control12.20 ± 0.34 f24.92 ± 0.40 b49.28 ± 0.32 a12.33 ± 0.35 fg25.25 ± 0.70 b49.95 ± 0.38 a
Data presented are mean value ± standard deviation, and different letters next to the values point to significant differences at p ≤ 0.05 according to Duncan’s multiple range test.
Table 3. Effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on weight loss percentage (%) of Medjool Date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
Table 3. Effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on weight loss percentage (%) of Medjool Date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
PeriodsWeight Loss Percentage
20212022
Treatments 153045153045
Jasmine oil6.53 ± 0.20 h17.12 ± 0.45 f23.66 ± 0.47 c6.58 ± 0.13 h17.56 ± 0.51 e24.55 ± 0.47 b
Black cumin oil5.66 ± 0.14 h 12.99 ± 0.47 g21.60 ± 0.50 d5.28± 0.07 i13.25 ± 0.27 f23.68 ± 0.38 c
Jojoba oil4.42 ± 0.19 i12.21 ± 0.55 g20.54 ± 0.67 e4.72 ± 0.08 i12.39 ± 0.25 g22.49 ± 0.51 d
Control12.67 ± 0.31 g24.89 ± 0.46 b46.67 ± 1.16 a12.93 ± 0.13 fg24.99 ± 0.54 b48.00 ± 1.00 a
Data presented are mean value ± standard deviation, and different letters next to the values point to significant differences at p ≤ 0.05 according to Duncan’s multiple range test.
Table 4. Summary of variance analysis of effect of edible oils on total sugar content and total soluble solids percentage (%) of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
Table 4. Summary of variance analysis of effect of edible oils on total sugar content and total soluble solids percentage (%) of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
Source of Variances Total Sugar ContentTotal Soluble Solids %
2021202220212022
dfMSMSMSMS
Main effects
Treatment322.57 **18.02 **53.87 **51.57 **
Storage days3426.24 **385.36 **375.68 **404.48 **
Interaction
Treatment × Storage days88.95 **6.77 **25.45 **25.92 **
df: degrees of freedom; MS: mean of squares and **: highly Significant at the 1% level by the F-test (p ≤ 0.01).
Table 5. The effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on the total sugar content of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
Table 5. The effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on the total sugar content of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
PeriodsTotal Sugar Content
20212022
Treatments 153045153045
Jasmine oil53.30 ± 0.45 i 61.38 ± 0.64 ef63.45 ± 0.78 c 55.52 ± 0.67 h 62.02 ± 0.70 e 63.66 ± 0.77 d
Black cumin oil56.11 ± 0.57 h 61.95 ± 0.67 e 68.10 ± 1.10 b57.66 ± 0.45 g62.33 ± 0.47 e 68.44 ± 0.62 c
Jojoba oil58.69 ± 0.67 g62.22 ± 0.73 de 70.11 ± 0.82 a58.72 ± 0.59 g63.65 ± 0.78 d70.32 ± 0.97 b
Control60.2 ± 0.83 f 63.18 ± 0.68 cd71.33 ± 0.58 a60.77 ± 1.00 f 64.32 ± 0.85 d 71.67 ± 0.58 a
Data presented are mean value ± standard deviation, and different letters next to the values point to significant differences at p ≤ 0.05 according to Duncan’s multiple range test.
Table 6. Effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on total soluble solids (TSS %) of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
Table 6. Effect of treatment with jasmine oil, black cumin oil, and jojoba oil as edible oils on total soluble solids (TSS %) of Medjool date palm fruits stored under room-temperature conditions during the 2021 and 2022 seasons.
PeriodsTotal Soluble Solids %
20212022
Treatments 153045153045
Jasmine oil64.29 ± 1.16 i71.25 ± 0.94 g72.23 ± 0.89 fg64.52 ± 0.58 j71.75 ± 0.60 h73.15 ± 0.62 fg
Black cumin oil76.33 ± 0.89 d73.33 ± 0.80 ef78.12 ± 0.87 c76.53 ± 0.52 d73.63 ± 0.58 f78.77 ± 0.70 c
Jojoba oil67.66 ± 0.50 h74.66 ± 0.68 e80.22 ± 0.77 b67.86 ± 0.46 i74.86 ± 0.53 e81.25 ± 0.59 b
Control72.11 ± 0.59 fg76.22 ± 0.77 d82.00 ± 1.00 a72.31 ± 0.36 gh76.55 ± 0.54 d82.5 ± 0.50 a
Data presented are mean value ± standard deviation, and different letters next to the values point to significant differences at p ≤ 0.05 according to Duncan’s multiple range test.
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Alotaibi, M.M.; Alsubeie, M.S.; Almuziny, M.; Alghamdi, S.A.; M. Alzuaibr, F.; Alasmari, A.; Albalawi, B.F.; Ismail, K.A.; Khalifa, S.M.; Dawood, A.S.; et al. Preserving Postharvest Quality of Medjool Date Palm Fruits by Edible Oil Emulsions Application. Sustainability 2024, 16, 5528. https://doi.org/10.3390/su16135528

AMA Style

Alotaibi MM, Alsubeie MS, Almuziny M, Alghamdi SA, M. Alzuaibr F, Alasmari A, Albalawi BF, Ismail KA, Khalifa SM, Dawood AS, et al. Preserving Postharvest Quality of Medjool Date Palm Fruits by Edible Oil Emulsions Application. Sustainability. 2024; 16(13):5528. https://doi.org/10.3390/su16135528

Chicago/Turabian Style

Alotaibi, Mashael M., Moodi S. Alsubeie, Makhdora Almuziny, Sameera A. Alghamdi, Fahad M. Alzuaibr, Abdulrahman Alasmari, Bedur Faleh Albalawi, Khadiga Ahmed Ismail, Sobhy M. Khalifa, Ahmed S. Dawood, and et al. 2024. "Preserving Postharvest Quality of Medjool Date Palm Fruits by Edible Oil Emulsions Application" Sustainability 16, no. 13: 5528. https://doi.org/10.3390/su16135528

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