الفهرس 
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Abstract
The drying process was continued until the dates achieved their final moisture content at which the moisture content (24±1%).
- The greenhouse drying and the drying with oven at 50°C recorded the highest scores for taste, color, odor and overall acceptability score followed by the oven drying at 60°C which had an acceptable texture, odor and overall acceptability.
- The obtained data mentioned that all different drying methods were decreased the total count. The lowest reduced on the total count of bacteria were in the drying with oven at 70°C (23.3× 103and 30.7× 103 cfu/g) for El Amry and El Medjool date samples; respectively. Also, the different drying methods decreased the yeast and molds count. The lowest reduced were in the drying with oven at 70°C (3× 102 and 3.7× 102 cfu/g) for El Amry and El Medjool date samples; respectively.
- The results showed that there were significant (p≤0.05) differences in all of the organoleptic evaluation for El Amry and El Medjool due to storage periods. There were a gradual deterioration in them by increasing the storage period until it reached to the lowest values after 6 months of storage. It was noticeable that this reduction became unacceptable from the fourth month.
- These results also indicate that there were increases in color intensity (NEB) of the studied date samples during storage periods for all the treatments.
There were increases in color intensity (NEB) of the studied date samples during storage periods for all the treatments (solar, oven drying at 50°C and oven drying at 60°C). However, the color in the samples stored at room temperature was darker than that stored at (4±2°C).
The results indicate that the moisture contents decreased during storage period at (4±2°C). But it is still within the range of moisture required to maintain the softness of dates.
The reducing sugar of El Amry and El Medjool date were increased during storage period at (4±2°C) for all treatments. While the non-reducing sugar were slightly decreased during storage.
The total phenols of the date samples (El Amry and El Medjool) increased during storage periods at (4±2°C) for all treatments.
- The results showed that the total bacterial counts of El Amry date and El Medjool as affecting with drying treatments and storage at room temperature for 6 months reduced during storage. While the yeast and molds were increased.
On the other hand the total microbial count decreased with the cold storage (6 months) for all treatments of drying processes.
Conclusion:
• The solar drying and the oven drying at 50°C were the best way to dry El Amry and El Medjool dates followed by drying with oven at 60°C. Whereas the dates produced by these drying processes were characterized by the best regarding physical and chemical properties, sensory evaluation and microbiological content.
• Dried dates are stored for at least 4 months at room temperature.
• Dried dates are stored for up to 6 months in refrigerator at (4±2°C).