PROCESSING OF SOME IMPORTANT DATE CULTIVARS GROWN IN UNITED-ARAB-EMIRATES INTO CHUTNEY AND DATE RELISH

Fruits from five important date cultivars grown in the United Arab Emi rates collected at different stages of maturity were utilized for the laboratory-scale preparation of chutney and date relish. The panelists were not able to detect sensory quality differences among the chutney and date relish samples prepared from different cultivars, as no sign ificant differences were found in the sensory quality scores of the ch utney or date relish made from these cultivars at the khalal or kimri stages of maturity during the storage period. Although the total plate counts and mold counts in these chutney and date relish samples incre ased significantly (Log(10)CFU/mL 2.40 to 5.83) during storage, they w ere still within acceptable limits. These products were found to be fr ee from Enterobacteriaceae and coliforms during the entire period of f ive months of storage at room temperature. Further product development studies are needed to explore the possibility of preparing these valu e-added processed date fruit products, especially date relish.