Physiochemical Variability of Hmira Date Cultivar (Phoenix Dactylifera L.) From Saoura Region (Algeria) Across Ripening Stages

Abstract

The Saoura region is situated in southwestern Algeria, encompassing key oases such as Igli, Béni Abbès, El Ouata, and Kerzaz, it is notable for its high density of date palms (Phoenix dactylifera L.). This study focuses on Hmira, a locally cultivated date variety, aiming to characterize its physicochemical properties across five distinct ripening stages: Loulou, Khalal, Bser, Routab and Tmar and to enhance the scientific understanding of its biochemical maturation, which remains underexplored despite the fruit’s nutritional, economic, and cultural importance.

Fruit samples were harvested from the Igli palm groves and subjected to morphological and physicochemical analyses. Lipid content was consistently low across all developmental stages: Loulou (0.98%), Khalal (0.20%), Bser (0.44%), Routab (0,44%) and Tmar (0.50%). In contrast, total sugar content increased markedly from early to late stages: Loulou (6.8%), Khalal (40.0%), Bser (68.0%), Routab (71%) and Tmar (77.6%). The pH remained slightly acidic (5.0-6.0), while titratable acidity exhibited a gradual rise: Loulou (0.19%), Khalal (0.25%), Bser (0.28%), and Tmar (0.30%). Water content was highest during early maturation and declined significantly in later stages: Loulou (66.0%), Khalal (74.33%), Bser (54.66%), Routab (31%)and Tmar (18.33%).

The ripening index, calculated as the ratio of water content to total sugars, was determined to be 4.23, indicating that Hmira is a dry date variety. These findings contribute to a better understanding of the biochemical dynamics during fruit development and support the valorization of this locally adapted yet scientifically undercharacterized cultivar.