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 Emirates 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 significant differences were found in the sensory quality scores of the chutney 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 increased significantly (Log(10)CFU/mL 2.40 to 5.83) during storage, they were still within acceptable limits. These products were found to be free from Enterobacteriaceae and coliforms during the entire period of five months of storage at room temperature. Further product development studies are needed to explore the possibility of preparing these value-added processed date fruit products, especially date relish.