Marouf Aribi, MohamedKhali, Mustapha2023-03-202023-03-202022-11-102716-9227https://dspace.univ-eloued.dz/handle/123456789/17455ArticleThe effect of heat treatment on the quality of date’s fruits (Phoenix dactylifera L.) was studied for five months of storage at room temperature 22 ±1°C with 75 to 80% RH, and 10 ±1°C with 85 to 90% RH. The results indicated that during storage, the morphological characteristics changed significantly. The major change was observed for the sample of heat treated dates stored at 10 ±1°C has the highest weight compared to the other samples of the dates studied. The R-Index quality showed a rate of 8.56% and which increased in heat treated dates to reach 8.87%. The width of date samples stored at 10°C is large compared to heat treated and non-heat treated samples stored at room temperature. Harvesting at the Tamar stage followed by heat treatment of the fruits has proven to be a promising method to maintain the storage quality of date palm fruits.enPostharvest; Date; Heat treatment; Morphological; CharacteristicsArticle