The study of physical and chemical and enzymatic hydrolysis of the fruits of palm class Hilali During its evolution. Phoenix dactylifera L. cv. Hilalli

Abstract

This investigation was carried out on Hilalli date palm fruits “Phoenixdactylifera L.”, grown in Basrah to study some physical, chemical andenzymatic changes of date palm fruits during their development. Resultsshowed that The fresh weight of fruit, pulp and seed, fruit volume, length anddiameter increased steadily to reach its highest values at Khalal stage followedby gradual decrease at Rutab and Tamer stage. There was a rapid accumulationof dry mater ,total soluble solid ,total and reducing sugars at the stages ofripening ( Rutab) and the increase lasted for Tamer stage. Water content,sucrose and total titratible acidity reduced as fruits interred ripening. Accordingto the results, the activity of invertase and cellulase increased rapidly at the endof khalal stage and at the beginning of rutab stage..