FOOD VALUE OF THE DATE 207 



sweet, and develops the peculiar aroma so attractive 

 to the palate. The cane-sugar are sweeter than the 

 invert-sugar dates. 



Different dates vary greatly as to their character 

 when allowed to ripen naturally on the tree. The 

 ideal date for transportation and marketing quickly 

 shows a syrupy juice with a sugar concentration that 

 automatically stops ferment action. It is "sugar 

 cured" and is the best keeping date. Others become 

 watery and, lacking this sugar concentration, tend 

 to sour, through the production of organic acids. 

 Still others dry too rapidly, the envelope cracks 

 open and affords breeding places for bacteria, and 

 yeasts and hatcheries for insect eggs. In the artificial 

 ripening of dates all these factors and others are 

 taken into account, and much progress has been made 

 in perfecting processes for producing dates of good 

 keeping qualities. These qualities depend principally 

 on the following factors: 



1. The fruit must have a juice sufficiently 

 concentrated to be sugar cured. This protects it 

 from certain ferments which would carry the changes 

 too far and result in souring. 



2. The external envelope must be preserved 

 intact, firm, and dry. This prevents stickiness and 

 the entrance of yeasts and bacteria and the deposition 

 of insect eggs. 



3. The action of enzymes contained within the 

 dates must be stopped. 



4. Any bacteria, yeasts, or insect eggs clinging 

 to the fruit must be killed. 



Without going into exhaustive detail as to 

 methods to bring about these desirable features, suffice 

 it to say that this work is almost perfected through 



