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The effectiveness of sodium chloride and acetic acid for initiation/acceleration of the ripening of Dhakki dates has been investigated. Each treatment was applied individually and/or in combined form at different proportions varying from 0.25% to 3.5% and 0.25% to 2.5% for sodium chloride and acetic acid respectively. Dhakki dates at the Doka stage were immersed in treatment solutions for 5min and...