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<p>Date fruit is renowned for its rich mineral content and is considered an essential component of the diet in many countries. This study aimed to evaluate morphophysiological traits and mineral composition of three date palm varieties (‘Medjool’ [‘Majool’ or ‘Majul’], ‘Mazafati’ [‘Mozafati’], and ‘Piyarom’ [‘Piarom’ or ‘Pyarom’]) using multivariate analysis. The experiment was conducted in a&#xa0;randomized complete block design with four replications over 2&#xa0;years (2022–2023) in a&#xa0;date orchard in Andoohjard City, Iran. Results showed that the ‘Mazafati’ cultivar produced a&#xa0;higher yield and a&#xa0;greater fruit set percentage annually compared to the other cultivars. However, its fruit length (3.71 cm) was lower than those of the others. The ‘Medjool’ cultivar exhibited the lowest fruit drop rate (31.11%), the highest fruit weight (16.25 g), and the highest total sugar content (57.53%). The ‘Piyarom’ cultivar had the smallest kernel diameter (0.74 mm), the lowest parthenocarpy rate (0.47%), the longest kernel (2.51 cm), the heaviest kernel weight (1.09 g), the highest fruit drop (45.62%), and the greatest concentrations of sodium (67.36 mg/100 g dry weight) and manganese (1.36 mg/100 g dry weight). Moreover, ‘Mazafati’ fruits had the highest moisture content (27.30%), while ‘Piyarom’ fruits had the lowest (13.35%). Potassium was most abundant in ‘Piyarom’ (1340 mg/100 g dry weight), phosphorus was highest in ‘Medjool’ (76.67 mg/100 g dry weight), and iron content peaked in the same cultivar (1.36 mg/100 g dry weight). Path analysis revealed that zinc (0.596) and manganese (0.342) had the highest direct positive effects, while copper exhibited a&#xa0;negative effect (−0.213). In conclusion, the studied cultivars showed significant but diverse mineral profiles, suggesting that selected superior genotypes could be promoted as potential food supplements or ingredients in functional food products.</p>

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Unlocking Quantitative and Qualitative Fruit Diversity in Date Palm (Phoenix Dactylifera L.) Cultivars Using Multivariate Analysis

  • 期刊论文

  • 发表日期：

    2025年5月21日

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  • Bahareh Damankeshan,
  • Bahman Panahi,
  • Ali Salehi Sardoei,
  • Mansour Ghorbanpour

摘要

Date fruit is renowned for its rich mineral content and is considered an essential component of the diet in many countries. This study aimed to evaluate morphophysiological traits and mineral composition of three date palm varieties (‘Medjool’ [‘Majool’ or ‘Majul’], ‘Mazafati’ [‘Mozafati’], and ‘Piyarom’ [‘Piarom’ or ‘Pyarom’]) using multivariate analysis. The experiment was conducted in a randomized complete block design with four replications over 2 years (2022–2023) in a date orchard in Andoohjard City, Iran. Results showed that the ‘Mazafati’ cultivar produced a higher yield and a greater fruit set percentage annually compared to the other cultivars. However, its fruit length (3.71 cm) was lower than those of the others. The ‘Medjool’ cultivar exhibited the lowest fruit drop rate (31.11%), the highest fruit weight (16.25 g), and the highest total sugar content (57.53%). The ‘Piyarom’ cultivar had the smallest kernel diameter (0.74 mm), the lowest parthenocarpy rate (0.47%), the longest kernel (2.51 cm), the heaviest kernel weight (1.09 g), the highest fruit drop (45.62%), and the greatest concentrations of sodium (67.36 mg/100 g dry weight) and manganese (1.36 mg/100 g dry weight). Moreover, ‘Mazafati’ fruits had the highest moisture content (27.30%), while ‘Piyarom’ fruits had the lowest (13.35%). Potassium was most abundant in ‘Piyarom’ (1340 mg/100 g dry weight), phosphorus was highest in ‘Medjool’ (76.67 mg/100 g dry weight), and iron content peaked in the same cultivar (1.36 mg/100 g dry weight). Path analysis revealed that zinc (0.596) and manganese (0.342) had the highest direct positive effects, while copper exhibited a negative effect (−0.213). In conclusion, the studied cultivars showed significant but diverse mineral profiles, suggesting that selected superior genotypes could be promoted as potential food supplements or ingredients in functional food products.