Al-Hooti, S; Sidhu, JS; Al-Otaibi, J; Al-Ameeri, H; Qabazard, H

\dvances in Food Sciences [ADV. FOOD SCI.], vol. 19, no. 1-2, pp. 1-7, Jan 1997

Date fruits from five cultivars commonly grown in the United Arab Emirates collected at different stages of maturity were utilized for the laboratory-scale preparation of pickle-in-oil and pickle-in-vinegar with the objective of exploring possibilities for wider utilization of these products. No significant differences were found during storage in the sensory quality attributes of the pickles-in-oil made from khalal- or kimri- stage fruit of various cultivars. Although the total plate counts and mold counts for these pickle samples increased significantly during storage, they were still within acceptable limits. The products were free from Enterobacteriaceae and coliforms during the entire period of storage. There seems to be a possibility of preparing such value-added products from date fruits. These products had a good shelf life when stored at room temperature.