Increases of tannins in the dates (the final stage of maturity) phase compared to the wet phase(the penultimate stage of maturity).
Are these results logical or is there a mistake?
Because when I learned of similar studies I found that the proportion of tannins decreased in the final stage .Or it is the difference by date cultivars ???
Thank you in advance
Dear Fatima Zohra
In different plants, tannin content in the leaves or stems in various stages can be very different. However, in plants containing tannins, tannin concentration increases until the completion of plant growth in most cases, and depending on the plant type, it decreases from vegetative to flowering and, seed maturity stages.
In the case of fruits such as dates, tannin content is usually reduced in maturity stage. So that the tannins concentration of a ripe fruit is usually very less than an unripe fruit.
Best wishes
The stages of date palm fruit are as follows: Kimri stage:the stage of cell division and elongation. Khalal stage:the stage of physiological maturity. Rutabe stage:the ripening phase. Tamr stage: an over ripe stage. from our work over the years with many date cultivars, tannins are always decrease as the fruit advances in maturity and this is evident from fruit test especially at Tamr stage.I t may be the cultivar you have used? or check the procedure and calculations?
With the development stages of dates from Kimir to Rutab which is ripening stage and available to eat, tannins levels were decreased by some enzymetic reactions.
Nutritionally and Naturally , tannins contents decreases during fruit development and after harvest. If i understood that you mean how to delay the degrading in TANNINS. because tannine has good character to increase tissue immunity to diseases and insect
So, we need to understand HOW TO KEEP TANNINS in less degrading?
By delaying fruit ripening
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