Microbial contamination and some chemical and physical properties of date fruits stored at room and refrigerator temperatures

Purpose - The purpose of this article is to investigate on changes of the microbial load and the chemical and physical properties of date fruits stored for 6 months under two different temperatures. Design/methodology/approach - A composite sample of 100 kg date fruits from the Khalas variety, season 2019, was collected from the local market in Al Ahsa Province, Saudi Arabia, packaged in 1 kg lots, stored at room and refrigerator temperatures and the microbial contamination and the chemical and physical properties monitored over a period of six months of storage. Total bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts and molds were counted and representatives of yeast and mold contaminants were identified using morphological, physiological and molecular typing techniques. Changes in the color and texture of the samples were also monitored during storage. Findings - The yeasts detected were two strains of each ofLachancea thermotoleransandRhodosporidiobolus fluvialisand one strain ofCystofilobasidium lacus-mascardii. For molds, one strain of each ofAspergillus niger,Aspergillus flavus,Penicillium chrysogenumandAspergillus caespitosushave been detected. No significant growth of these microorganisms was observed, but enough load persisted during storage that makes the samples not meeting the microbiological standards. There were significant changes in the color and texture of the fruits during storage. Originality/value - These findings add important information that can help producers and processors to improve quality and promote marketing of date fruits, especially to international markets.