{"paper_id":"002fd3c9-2298-4c47-a71d-efc33907b4ac","body_text":"Long-term salinity irrigation alters nutritional composition in date palm fruits: implications for variety selection in hyper-arid agriculture | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Long-term salinity irrigation alters nutritional composition in date palm fruits: implications for variety selection in hyper-arid agriculture Rania Dghaim, Soumaya Tounsi-Hammami, Zied Hammami, Dalya Haroun This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8557607/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 12 You are reading this latest preprint version Abstract Numerous studies have examined the effects of salinity on the growth of date palms, yet few have addressed the changes in fruit quality. This study investigates the impact of long-term saline water irrigation, applied over two decades, on the nutritional quality of date palm fruits. Ten varieties were irrigated with three levels of salinity (5, 10, and 15 dS.m − 1 ), and their fruits were analyzed for protein, phenolic compounds, sugars, and mineral content. Results showed that protein, total polyphenols (TPH), and minerals were significantly affected by variety, salinity, and their interactions. Sugar content was only influenced by variety (P < 0.001). The study found a strong positive correlation between protein content and total polyphenol levels (r² = 0.8), which remained stable with increasing salinity. Additionally, the correlation between protein and iron increased from r² = 0.3 at low salinity to r² = 0.7 at higher salinity, due to the mineral content of saline water affecting mineral levels in dates and the trees' defense mechanisms. Principal component analysis and clustered heat maps revealed five distinct groups. One group, including Ajwat-Al-Madinah irrigated with three salinity levels, Abu-Maan irrigated with 10 dS.m-1, and Rhothan and Sukkari irrigated with 15 dS.m-1, showed the highest levels of TPH, protein, iron, and potassium, along with medium sugars and low sodium. Ajwat-Al-Madinah maintained high fruit quality despite increasing salinity levels. These varieties exhibited favorable nutritional characteristics for human consumption and dietary considerations, making them suitable for cultivation in hyper-arid saline environments. Biological sciences/Biochemistry Biological sciences/Ecology Earth and environmental sciences/Ecology Earth and environmental sciences/Environmental sciences Biological sciences/Physiology Biological sciences/Plant sciences Date palm salinity nutritional quality minerals protein sugars and phenolic compounds Figures Figure 1 Figure 2 Figure 3 1. Introduction The date palm ( Phoenix dactylifera L.) holds immense significance in the Arab region, particularly in the Arabian Peninsula, as the oldest fruit tree and a crucial element of agri-food systems. Its cultivation is deeply embedded in the local cultural heritage and plays an essential role in the region's social and economic framework (Almadini et al., 2021 ). However, this longstanding practice faces growing challenges, including water scarcity, soil and water salinity, low soil fertility, and threats from pests and diseases (Alotaibi et al., 2023 ). As climate change continues to affect the region, the resilience of the date palm, a native and widely available tree, becomes increasingly apparent (Abul-Soad et al., 2023 ). The Middle East and North Africa region (MENA), responsible for about 90% of the world's date production, has depended on date palms for over 5,000 years. Particularly in the oases of the Middle East, the date palm has shown its ability to endure harsh weather conditions and adapt to various stresses such as droughts, floods, extreme heat, poor soil quality, salinity, and pests (Moustafa et al., 2004 ). With around 5,000 varieties of date palms worldwide, in 2022, global date production reached 9.74 million tons, cultivated across 1.27 million hectares (FAO, 2022). The Arabian Peninsula leads in date production, contributing approximately 34% of the global output. The top date-producing countries in the Arabian Peninsula include Saudi Arabia, Iraq, the United Arab Emirates (UAE), and Oman (Manikandan et al., 2024). Asia and Africa contribute 55.8% and 43.4% of global production, respectively. The Arab region produces over 77% of the world's dates, with around 160 million date palm trees and an annual yield of about 6.6 million tons. In the UAE, the earliest evidence of using date palm seeds dates back to between 5290 and 4940 B.C. and 4810 to 4540 B.C. on Dalma Island in Abu Dhabi (Beech et al., 2005). In recent decades, the number of date palm plantations and the volume of dates produced have risen significantly in the UAE. Currently, there are about 40 million date palms in the UAE, with 8.5 million in the Al-Ain region (Al-Muaini et al., 2019 ). In 2019, the UAE was among the top ten date-producing countries, yielding 323,478 metric tons of dates. Date fruits have high nutritional value and significant mineral content, offering various health benefits (Al-Karmadi et al., 2024). They are rich in essential vitamins, carbohydrates, and minerals (Dghaim et al., 2021 ). Dehydrated dates mixed with grains provide highly nutritious animal feed (Ahmed et al.,2014). Date fruits also have medicinal benefits and are known to effectively treat various conditions (Chao et al., 2007). Date palms offer numerous advantages, making them valuable agricultural crops and powerhouses of nutrition. These fruits are particularly rich in essential vitamins and minerals, such as potassium, magnesium, and vitamin B6, and provide a significant amount of fiber, which aids digestion and promotes regular bowel movements (AlFaris et al., 2023 ; Al-Karmadi et al., 2024). Dates are high in antioxidants, including flavonoids, carotenoids, and phenolic acid, which help reduce inflammation and protect against chronic diseases (Faleiro et al., 2023; Al-Karmadi et al., 2024). They also serve as a natural source of energy thanks to their high content of natural sugars (AlFaris et al., 2023 ). Additionally, dates support brain health by reducing inflammation and preventing plaque formation, potentially lowering the risk of neurodegenerative diseases (Faleiro et al., 2023). The minerals found in dates, including calcium and phosphorus, contribute to bone health, while potassium and magnesium help regulate blood pressure and support cardiovascular health (AlFaris et al., 2023 ). Date palms thrive in harsh conditions and require substantial water for irrigation, which can lead to soil salinization and nutrient leaching. Sustainable management of date palm plantations is vital to mitigate the effects of salinity and optimize fruit quality. Although these palms can tolerate salinity levels of 4 to 8 dS.m -1 or more under certain conditions, excessive salt can hinder growth and reduce fruit quality. According to Al-Absi ( 2023 ), key strategies for managing salinity stress include ion homeostasis and osmotic adjustment. Hammami et al. ( 2024 ) found that low to moderate salinity does not substantially affect fruit quality, but high salinity can cause osmotic stress, resulting in smaller fruit sizes and diminished nutritional value. While salinity may enhance sugar concentration, it typically lowers protein, phenol, and mineral levels, negatively impacting physical appearance. Different varieties exhibit varying salinity tolerance, influencing their yield and fruit quality (Al Dakheel et al., 2022 ; Hammami et al., 2024 ). Alqahtani et al. ( 2022 ) noted that cold storage can effectively preserve date palm fruits at the Khalal stage, maintaining quality and extending shelf life. While many previous studies have examined the effects of salinity on nutrition, physiology, and growth of date palms, limited research has investigated its impact on the nutritional quality of mature fruits. Most existing studies have mainly focused on short-term evaluations, particularly during the seedling stage, leaving a significant gap in our understanding of mature date palms. The main goal of this study was to evaluate the effects of long-term irrigation over 15 years, using three levels of saline water, on the nutritional quality of ten date palm varieties in the UAE. This evaluation measured protein, total phenols, sugars, and their relationships with mineral compositions. 2. Materials and methods 2.1. Study design The experiment was conducted at the International Center for Biosaline Agriculture (ICBA) research station in Dubai, United Arab Emirates (25°13'00 \"N and 55°17'00\"E). This site is one of the most extreme agricultural environments in the region, characterized by sandy, carbonatic, hyperthermic Typic Torripsamment soils with very low organic matter content (Al Dakheel et al., 2022 ; Hammami et al., 2024 ). During the 2001 and 2002 growing seasons, uniform seedlings (~ 1 m tall) of 10 date palm (Phoenix dactylifera L.) varieties were planted over a 2.5-hectare field (Table 1 ). Each variety was assigned to a single row, with 15 trees per row spaced 8 × 8 meters apart. Only cultivated date palm trees (Phoenix dactylifera L.), a non-endangered crop species, were used in this study. No wild plant collection occurred, and no protected species listed under CITES or IUCN categories were involved. In addition, the ten cultivated date palm varieties were officially identified by the Crop Diversification and Genetic Resources Section at ICBA. The UAE varieties were obtained from a tissue culture laboratory with assistance from the United Arab Emirates University, while the Saudi varieties were sourced directly from the Kingdom of Saudi Arabia. To accommodate salinity treatments, trees were grouped into sets of five, separated by 20-meter gaps, allowing for five replicates per variety at each of three irrigation water salinity levels. Three salinity treatments were applied consistently during the growing season: S1: 5 dS.m⁻¹, S2: 10 dS.m⁻¹, and S3: 15 dS.m⁻¹. These levels were chosen based on the salinity thresholds for date palms and the salinity profile of available water sources. Saline irrigation water was prepared by mixing low-salinity municipal water with high-salinity groundwater. The salinity of the mixed water was checked twice a week using an electrical conductivity (EC) meter and maintained throughout the experiment. A bubbling system was utilized for tree irrigation, and the irrigation schedule was based on climatic and soil data to meet the water requirements of each tree. The experimental plots followed a split-plot layout, where irrigation water salinity served as the main plot factor and variety as the subplot factor. Each combination of salinity and variety was replicated five times, with individual trees representing each replication. In the field management process, organic compost manure was applied at 30 kg per tree per year during the last two weeks of October. Additionally, NPK fertilizer was used in early October and December, following the recommended agronomic practices in the UAE. Pollination occurred from early February to late March, with the harvest taking place during the summer months (July-August). 2.2. Sampling Samples were collected during the first two weeks of August in two growing seasons, 2016 and 2017, after harvesting at the \"Tamar\" stage, which is the final phase of date ripening. A total of 90 samples, consisting of three replicates of 10 varieties grown at three different salinity levels, were collected and placed in labeled zip bags. Each sample had a specific code indicating its block and salinity level. 2.3. Total protein Dates were washed with deionized water, dried at 100°C until they reached a constant weight, and then powdered. The total nitrogen content was determined using 10 g of powdered sample from each variety according to the method of Kjeldahl ( 1883 ). The total protein content was determined by calculating the nitrogen content with the equation %N×6.25, as described by Habib and Ibrahim ( 2011 ). The protein content is then reported as a percentage of the total sample weight (%). 2.4. Determination of total phenolic compounds The total phenol in date fruit was estimated using the Folin-Ciocalteu method, as described by Singleton and Rossi ( 1965 ). First, the fruits were sliced into small pieces and then crushed in a mortar. From the crushed sample, 1.00 g is taken and placed in a centrifuge tube along with 25 ml of deionized water. The tube is vortexed for 1 minute and then positioned in a water bath at 70°C for 2 hours. After cooling to room temperature, the sample is centrifuged for 15 minutes at 3000 rpm. The filtered mixture is stored at 4°C for analysis. For the analysis of total phenol, about 200 µl of the prepared sample or standard, 2 ml of deionized water, and 1 ml of Folin Ciocalteu phenol reagent (10%) are added to a test tube and mixed thoroughly. The mixture is allowed to stand for 5 minutes at room temperature, and then 0.75 ml of sodium carbonate solution (6%) is added. The mixture is then allowed to remain for 90 minutes at room temperature in a dark place. Finally, the absorption is measured at 765 nm using a UV-visible spectrophotometer against water as a blank. The total phenol concentration is expressed as mg of Gallic equivalent (GAE) per 100g of fresh sample. 2.5. Sugar content in date fruit The date fruits were cut into small pieces and then crushed in a mortar. About 1 g of each variety was homogenized with 25 ml of distilled water and kept in a water bath for 2 hours at 70°C before being cooled to room temperature. The mixture was then filtered through 41-Whatman filter paper and centrifuged (3000 rpm, 5 min), as reported by Hamza et al. (2025). The resultant supernatants were diluted with acetonitrile (1 ml of sample and 1 ml of acetonitrile) and subsequently filtered through a 0.45 µm syringe filter. Analyses of sucrose, glucose, and fructose concentrations were conducted using HPLC-RID (Agilent HP 1100), equipped with a C18 ZORBAX Eclipse plus column (250 mm × 4.6 mm i.d., 5 µm) for separation. The concentration of individual sugars in % (g/100g FW) was calculated using the formula: Instrument reading (%) x Dilution factor. 2.6. Mineral content of date fruit The mineral content of the collected samples, including phosphorus (P), potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), copper (Cu), iron (Fe), manganese (Mn), and zinc (Zn), was previously published and discussed in the study by Dghaim et al. 2022. In this research, this data was used to explore the relationship between mineral content and protein levels, total phenolic compounds, and fruit sugar composition. 2.7. Statistical analysis The effect of date palm variety, irrigation water salinity, and their interactions on the various parameters studied was analyzed using a two-way analysis of variance (ANOVA) according to the experimental design. The treatment means were compared using the LSD test at a 5% significance level. The ranking of each treatment was indicated by letters. To assess the interactions between the variables and the varying applied salinity, principal component analysis (PCA) and a clustered heat map were conducted with the functions “prcomp” and “heatmap” in the R software package. All statistical analyses were carried out using R statistical software version 4.0.5. 3. Results 3.1. Protein content The results of the analysis of variation revealed that the protein content of date fruits was significantly influenced by the variety (P < 0.001), salinity level (P < 0.001), and their interactions (P < 0.05; Table 2 ; Supplementary data Table S1 ). The protein content ranged from 1.73% to 3.23% (Table 2 ). The highest protein levels were found in Sukkari under the highest salinity level (3.23%), in Naghal irrigated with moderate and high salinity (3.21% and 3.11%, respectively), and followed by Rhothan under high salinity (3.06%). In contrast, the Khisab variety irrigated with low saline water had the lowest protein content, with a recorded value of 1.75%. Interestingly, the results highlighted the significant and positive interaction between protein content and the increasing salinity level (P < 0.05; Table 2 ). It has been observed that irrigation with moderately and highly saline water significantly increased protein levels in date fruits for most varieties, except for Ajwat Al Madinah. The highest increases were recorded in Naghal (34.05% to 38.36%) and Khnizi (24.28% to 43.35%), followed by Barhi (19.73% to 28.25%) and Khisab (12.17% to 27.47%). 3.2. Total phenolic content The analysis of variance revealed that the total phenolic content was positively and significantly influenced by both the date variety (P < 0.001) and the level of water salinity (P < 0.001). Furthermore, significant interactions were detected between the two factors (P < 0.05; Table 2 ; Supplementary data Table S1 ). The phenolic content varied significantly among different date palm varieties, ranging from 236.00 to 451.33 mg GAE/100g. The maximum phenolic content was found in Sukkari under high salinity, with a recorded value of 451.333 mg GAE/100g, followed by Naghal and Barhi, both irrigated with moderate and high salinity, having values of 445.43 and 414.53 mg GAE/100g, respectively. The lowest phenolic content was found in Khissab when irrigated with low and moderate salinity (236.00 and 279.53 mg GAE/100g), and in Rothan under low salinity. The findings revealed a clear interaction between phenolic content and rising salinity levels (Table 2 ). It was observed that utilizing moderately and highly saline water for irrigation led to a significant increase in total phenol levels in date fruits across most varieties. In this regard, the largest increases were recorded in Barhi (36–42%), followed by Khissab (18–34%), Rothan (12–25%), and Khnizi (13–22%). Conversely, the elevated salinity levels did not influence the phenol content in Ajwat El Madina. Table 2 Effect of the variety, salinity and their interactions on the protein and the total phenols content of date palm fruit Variety Protein (%) Total phenols (mg GAE‎/100g) AJM-S1 3.02 abcd ±0.24 431.40 ab ±36.088 AJM-S2 3.02 abcd ± 0.03 437.90 ab ±10.967 AJM-S3 2.77 bcdef ± 0.13 415.93 abc ±21.790 NAG-S1 2.32 ghij ± 0.11 371.36 cde ±11.873 NAG-S2 3.21 a ± 0.26 445.43 ab ±14.109 NAG-S3 3.11 ab ± 0.24 414.53 abc ±24.130 KHN-S1 1.73 l ± 0.09 306.10 gh ±32.590 KHN-S2 2.15 ijk ±0.19 347.367 defg ±7.398 KHN-S3 2.48 efghi ±0.31 375.30 cde ± 30.540 MAK-S1 2.34 ghij ±0.08 343.80 efg ±23.321 MAK-S2 2.60 efgh ± 0.13 312.83 fgh ±23.660 MAK-S3 2.69 cdefg ± 0.06 359.50 def ± 20.500 ABUM-S1 2.27 hij ± 0.42 311.87 fgh ±59.396 ABUM-S2 2.51 efghi ± 0.15 339.37 efg ±10.801 ABUM-S3 2.36 ghij ± 0.16 330.37 efgh ±17.729 ROT-S1 2.48 efghi ± 0.22 279.97 hi ±40.240 ROT-S2 2.79 bcdef ±0.45 313.60 fgh ±48.725 ROT-S3 3.06 abc ±0.29 349.67 defg ±20.693 BAR-S1 2.23 hij ±0.07 305.40 gh ± 24.605 BAR-S2 2.67 defg ±0.20 415.73 abc ± 26.014 BAR-S3 2.86 abcde ±0.35 434.80 ab ± 21.70 FAR-S1 1.98 jkl ±0.09 298.77 gh ±23.265 FAR-S2 2.06 jkl ±0.00 327.55 efgh ± 13.250 FAR-S3 2.31 ghij ± 0.29 339.30 efg ±18.279 KHI-S1 1.82 kl± 0.07 236.00 i ± 10.700 KHI-S2 2.06 jkl± 0.07 279.53 hi ±34.279 KHI-S3 2.32 ghij ± 0.07 315.85 fgh ±20.050 SUK-S1 2.46 fghi ± 0.49 379.26 cde ±76.940 SUK-S2 2.69 cdefg ± 0.44 397.66 bcd ±63.493 SUK-S3 3.23 a ±0.22 451.33 a ±30.962 Significance Variety *** *** Salinity *** *** Variety x Salinity * * Each value is the mean of three replicates. Different letters indicate significant differences according to the LSD test. Asterisks indicate significance at *P < 0.05, **P < 0.01 and *** P < 0.001, and ns indicates not significant (P > 0.05). 3.2. Sugar content in date fruit The analysis of variance indicated that the variety significantly influenced the sugar content, including sucrose, glucose, and fructose. These parameters were unaffected by salinity or the interactions between the two factors (Table 3 : Supplementary data Table S1 ). In contrast, the Glucose/Fructose (G/F) was significantly influenced by the variety, the level of water salinity, and their interaction. The results in Table 3 revealed that sucrose was detected only in Sukkari, with amounts ranging from 24.36 to 27.15 g/100g FW. The tested varieties exhibited significant variation in their reducing sugar content. Glucose levels ranged from 20.09 to 32.40 g/100g FW, while fructose levels varied from 17.72 to 36.14 g/100g FW. Khisab had the highest glucose content, ranging from 36.24 to 36.73 g/100g FW. This was followed by Barhi, which had a glucose content of 45.24 g/100g FW when irrigated with low salinity. Farad also displayed a notable glucose level of 35.74 g/100 g FW under moderate salinity conditions. In contrast, Sukkari had the lowest glucose content, with values between 20.09 and 22.18 g/100 g FW. In terms of fructose content, Farad exhibited the highest levels, ranging from 34.15 to 36.14 g/100g FW. This was followed by Barhi, which had values between 33.88 and 34.52 g/100g FW. Additionally, Khnisi, when irrigated with the highest salinity, recorded a fructose content of 34.29 g/100g FW. Sukkari had the lowest fructose content among all the samples, measuring between 17.72 and 20.18 g/100g FW. Concerning total sugar, the values measured in Makhtoumi and Farad, when irrigated with a moderate salinity level, ranged from 57.963 to 71.88 g/100g FW. The glucose-to-fructose ratio varied between 0.975 and 1.163 across the ten samples examined under different salinity levels. Table 3 Effect of the variety and salinity levels on the sucrose, glucose, fructose, and total sugar contents Variety Sucrose Glucose Fructose Total sugar G/F g/100g FW AJM-S1 0.00 b 33.22defg ± 0.88 33.50 bcde ± 0.33 64.697 efgh ± 1.75 1.056 efg ± 0.027 AJM-S2 0.00 b 34.00cdef ± 0.60 32.04 defgh ± 0.93 66.047 bcdefgh ± 1.46 1.061def ± 0.019 AJM-S3 0.00 b 33.66cdef ± 0.83 31.65 efgh ± 0.65 65.310cdefgh ± 1.46 1.063cde ± 0.010 NAG-S1 0.00 b 32.51efg ± 1.48 31.96 defgh ± 1.41 64.467 efgh ± 2.88 1.017fghijklm ± 0.007 NAG-S2 0.00 b 33.09efg ± 1.17 33.15 bcde ± 0.67 66.237 bcdefgh ± 1.84 0.998ijklm ± 0.015 NAG-S3 0.00 b 32.56efg ± 1.53 32.37 bcdefgh ± 1.07 64.933 defgh ± 2.59 1.005hijklm ± 0.015 KHN-S1 0.00 b 32.40fg ± 0.23 33.08 bcdef ± 1.12 62.937 gh ± 1.81 1.063cde ± 0.056 KHN-S2 0.00 b 31.42gh ± 0.90 33.34 bcde ± 1.54 61.747 hi ± 1.01 1.037 efghij ± 0.041 KHN-S3 0.00 b 31.34gh ± 2.08 34.29 abc ± 0.68 62.247 hi ± 3.77 1.014ghijklm ± 0.024 MAK-S1 0.00 b 32.83efg ± 0.25 31.54 efgh ± 0.97 64.370 efgh ± 0.77 1.041 efghi ± 0.040 MAK-S2 0.00 b 29.48h ± 1.72 28.48 i ± 2.75 57.963 i ± 4.43 1.038efghij ± 0.048 MAK-S3 0.00 b 32.44efg ± 0.75 32.13 cdefgh ± 0.87 64.570 efgh ± 1.62 1.010 hijklm ± 0.004 ABUM-S1 0.00 b 33.57def ± 1.68 32.61 bcdefg ± 1.50 66.187 bcdefgh ± 3.11 1.029 efghijkl ± 0.021 ABUM-S2 0.00 b 34.16cdef ± 1.33 33.35 bcde ± 1.24 67.517 abcdefg ± 2.58 1.024 efghijkl ± 0.004 ABUM-S3 0.00 b 34.45bcde ± 0.54 33.32 bcde ± 0.51 67.770 abcdefg ± 1.05 1.034 efghijk ± 0.003 ROT-S1 0.00 b 33.99cdef ± 1.83 33.88 bcd ± 1.76 67.867 abcdef ± 3.58 1.003 ijklm ± 0.008 ROT-S2 0.00 b 32.85efg ± 1.88 33.19 bcde ± 1.82 66.037 bcdefgh ± 3.67 0.990klm ± 0.015 ROT-S3 0.00 b 32.65efg ± 0.32 33.50 bcde ± 0.33 66.150 bcdefgh ± 0.34 0.975 m ± 0.016 BAR-S1 0.00 b 35.24abcd ± 0.52 33.88 bcd ± 0.69 69.123 abcde ± 1.14 1.040efghi ± 0.014 BAR-S2 0.00 b 34.18cdef ± 0.44 34.38 ab ± 0.37 68.567 abcdef ± 0.63 0.994 jklm ± 0.015 BAR-S3 0.00 b 34.13cdef ± 1.13 34.52 ab ± 0.36 68.650 abcdef ± 1.51 0.989 lm ± 0.022 FAR-S1 0.00 b 33.87cdef ± 0.60 34.36 ab ± 0.46 68.230 abcdef ± 1.01 0.986 lm ± 0.010 FAR-S2 0.00 b 35.74abc ± 0.26 36.14 a ± 0.23 71.880 a ± 0.49 0.989 lm ± 0.001 FAR-S3 0.00 b 33.69cdef ± 2.08 34.15 abcd ± 2.27 67.843 abcdef ± 4.29 0.987 lm ± 0.022 KHI-S1 0.00 b 36.57a ± 0.5 30.54 ghi ± 1.67 69.640 abcd ± 1.61 1.106 bc ± 0.022 KHI-S2 0.00 b 36.73a ± 0.65 30.33 hi ± 0.68 70.066 abc ± 1.02 1.104 bcd ± 0.67 KHI-S3 0.00 b 36.24ab ± 0.19 30.91 fgh ± 1.74 70.530 ab ± 0.87 1.057 efg ± 0.015 SUK-S1 27.15 a ± 4.50 22.18i ± 1.35 19.11 jk ± 1.74 68.437 abcdef ± 5.42 1.163 a ± 0.034 SUK-S2 26.02 a ± 7.51 21.17ij ± 1.77 17.72 k ± 1.90 63.833 fgh ± 7.15 1.135 ab ± 0.023 SUK-S3 24.36 a ± 4.83 20.09j ± 2.59 20.18 j ± 2.32 65.707 bcdefgh ± 6.98 1.049 efgh ± 0.044 Variety (V) *** *** *** *** *** Salinity (S) ns ns ns ns *** V x S ns ns ns ns . Each value is the mean of three replicates. Different letters in the same column indicate a significant difference according to LSD Test. 3.4. Principal component analysis (PCA) A principal component analysis was conducted to describe the relationships between the different varieties and all the measured parameters under low, medium, and high salinity levels. The results indicated that the first five principal components (PCs) with eigenvalues ≥ 1 accounted for 77. 1% of the total variation (Fig. 1- a). The first component, PC 1, explained the majority of the variation (29%) and was closely associated with glucose, fructose, and sucrose content, as well as phosphorus content. PC 2, which accounted for 23% of the total variation, was primarily influenced by protein and total phenolic content, along with the accumulations of Ca, Na, Mg, Fe, and Cu. PC 3 accounted for 12. 3% of the total variation and was significantly correlated with K content, as well as Glucose/Fructose ratios. PC 4 accounted for 7.7% and was mainly correlated with K and Ca contents, while PC 5 (5.9%) showed a correlation solely with Mn contents. Since the first two components (PC 1 and PC 2) exhibited the highest percentage of variation and explained 51. 3% of the total variation, they were used to create a PCA- based biplot presented in Fig. 1. The PCA revealed that the samples grouped in the top left quadrant were influenced by the content of fructose and glucose, as well as minerals, particularly Zn, Ca, Na, and Mg. Specifically, the variety Barhi, irrigated with varying salinity levels, exhibited high fructose content and elevated levels of Zn and Mg. Additionally, Khisab and Farad, when subjected to high salinity levels, were positioned in the same quadrant due to their high glucose, Zn, and Ca contents. In contrast, the samples in the top right quadrant were influenced by protein content, total polyphenols, K, Mn, Cu, and Fe. In fact, Naghal and Ajwat Al Madinah, irrigated with three levels of salinity, along with Rothan and Sukkari at the highest salinity level, displayed richness in these elements. Sukkari, at low and medium salinity levels with high sucrose content and low levels of glucose, fructose, and minerals, was situated in the bottom right quadrant. Other date palm fruit samples, such as Khnizi at low and moderate salinity, Abu Maan at various salinities, and Rothan at low salinity, were grouped in the bottom left quadrant (Quadrant 3). This grouping indicates that they are closely related and have low levels of total polyphenols, protein, and minerals. The lengths of the arrows indicate the relative importance of each variable, while the angles between the arrows represent the degree to which they are correlated. Gluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose ratio, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorus, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper. S1, S2, and S3 signify different levels of salinity: 5 dS m-1, 10 dS m-1, and 15 dS m-1, respectively. Figure 1 Principal component analysis (PCA) of all studied parameters and different date palm varieties irrigated with varying levels of salinity. 3.5. Pearson ’s correlation To elucidate the connections among the different measured parameters, Pearson correlation analysis was conducted at each salinity level. Both positive and negative correlations were identified between the measured traits (Fig. 2). The results indicated a strong positive correlation between Pr and TPH, which remained consistent despite increasing salinity levels. As salinity levels rose, several changes in the relationships among the studied traits were observed. Specifically, the weak correlation between Pr and Fe had an r² value of 0.3 at low salinity, increasing to 0.7 at moderate salinity and remaining stable at high salinity. A similar pattern was observed for the correlation between Pr and Cu. At low salinity, there was a negative correlation between Pr and Mn, with an r² value of -0.4. This correlation became positive at moderate salinity, yielding an r² of 0.5, and further increased to an r² of 0.8 at the highest salinity levels. No correlations were found between Pr and K at low salinity. However, a positive correlation emerged at moderate salinity, with an r² of 0.5, which increased to r² = 0.7 at the highest salinity levels. On the other hand, a positive correlation was found between TPH and Fe at low salinity, with an r² value of 0.6. This correlation strengthened at moderate salinity, resulting in an r² of 0.8, but decreased at high salinity to r² = 0.5. Similarly, a positive correlation between TPH and Cu began at r² = 0.3, increasing to 0.8 at moderate salinity and 0.7 at high salinity. In contrast, the negative correlation between TPH and Mn, which had an r² of -0.2, became positive at low salinity (r² = 0.5) but then decreased to r² = 0.3 at high salinity. For Mg, there was no interaction with TPH at low salinity, while a positive correlation was observed at moderate salinity (r² = 0.5) and strengthened to r² = 0.7 at high salinity. Gluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose report, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorous, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper. Figure 2 Pearson’s correlation matrix between all the studied parameters under low salinity (a), moderate salinity (b) and high salinity (c) 3.5. Heatmap clustering The heatmap visualization illustrating the protein, total phenols, sugar composition, and mineral content of the ten varieties under low, moderate, and high salinity is shown in Fig. 3 . The results are displayed using a color gradient from red to yellow, where red indicates high levels and yellow signifies low levels. This visualization reveals five distinct groups. The first group includes ABUM-S2, ROT-S3, AJM-S1, AJM-S2, AJM-S3, and SUK-S3, characterized by the highest levels of TPH, Pr, Fe, and K, alongside low levels of TS and Na. Most varieties in this group also have high Cu and Mg content. The second group comprises SUK-S1, ABUM-S1, KHI-S3, FAR-S2, and MAK-S3, identified by high levels of total sugars and lower levels of TPH, Pr, Cu, and K compared to the other cultivars. The third group includes KHI-S1, ROT-S2, ABUM-S3, ROT-S1, KHI-S2, FAR-S1, and BAR-S1, characterized by low levels of K, TPH, Suc, and Mg, but good levels of Gluc and Fruc. Most varieties in this group also exhibit good levels of TS and P. The fourth group consists of NAG-S2, NAG-S3, BAR-S2, and BAR-S3, characterized by high levels of TPH, Pr, Cu, Na, Mg, Mn, Zn, and Fe, but low levels of K and P. The last group includes FAR-S3, MAK-S1, MAK-S2, NAG-S1, KHN-S1, KHN-S2, KHN-S3, and SUK-S2, which exhibit lower levels of TPH, Pr, K, and TS. Gluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose ratio, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorous, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper. S1, S2, and S3 represent different levels of salinity: 5 dS.m − 1 , 10 dS.m − 1 , and 15 dS m − 1 , respectively. 4. Discussion 4.1. Protein content The protein content in date palm fruit from trees irrigated with varying levels of saline water (5, 10, and 15 dS.m − 1 ) showed significant variation, ranging from 1.73% to 3.23%. Specifically, Khissab had the lowest salinity, while Sukkari exhibited the highest. Our findings align with those of Mullan et al. (2011), who observed protein content in date palm fruits ranging from 1.22% to 3.30%. Notably, the Saudi Shalaby and Hamra dates displayed higher protein levels, reaching 4.34% and 4.7%, respectively. Fernández-López et al. ( 2022 ) reported that the protein content in date pulp ranges from 1.2% to 6.5% of fresh date palm fruits. Generally, dates are not regarded as a good source of protein (Oni et al 2015 ). However, their protein content is higher than that of other fruits available for human consumption (Barakat et al., 2023). Interestingly, the results indicated that irrigating with higher salinity levels positively influenced the protein content in date palm fruits, a finding reported for the first time in this study. The most significant increases were observed in Naghal (34–39%), Khnissi (24–44%), Barhi (20–28%), and Sukkari (9–31%) compared to the protein levels in date palms irrigated with low salinity. It is important to highlight that the protein content of Ajwat Al Madina was not significantly affected by irrigation with saline water. Previous research shows that environmental stresses such as water scarcity, salinity, and extreme temperatures can significantly impact protein synthesis (Kosova et al., 2021 ). This effect has been observed in many crops around the world, including tomatoes (Gharsallah et al., 2015 ), wheat (Singh et al., 2024), soybean (Siddiki et al., 2020 ), sorghum (Lacerda et al., 2003 ), and strawberry (Keutgen and Pawelzik, 2008 ). Typically, in response to salt stress, plant tissues either degrade existing proteins or produce more proteins linked to salt stress (Wang et al., 2015 ). When salt stress occurs, it triggers changes in protein profiles, resulting in the emergence of new protein bands (Zhang et al., 2013 ). Plants often accumulate higher levels of proteins and osmolytes when exposed to salt stress, which enhances their capacity to tolerate salty conditions (Shafi et al., 2019 ). It has been shown that the accumulated proteins in salt-stressed plants may serve as a storage form of nitrogen, allowing for their reutilization once the stress subsides (Singh et al., 1987 ). 4.2. Total phenolic content For their part, the phenolic content varied significantly among the ten date varieties, ranging from 236.00 to 451.33 mg GAE/100g (Table 3 ). The highest value was observed in the Sukkari at high salinity, followed by Naghal and Barhi under moderate to high salinity conditions. The phenolic content in the examined varieties was either close to or exceeded the reported values for some Omani varieties, which range from 217.0 to 343.0 mg/100 g fresh weight (Al Farsi and Lee, 2008 ). Interestingly, a strong positive interaction was seen between phenolic content and salinity levels, with a significant increase in phenolic content under moderate to high salinity irrigation conditions. The largest increases in phenolic content were noted in the following order: Barhi (36–42%), Khisab (18–33%), Rothan (12–25%), and Khnizi (13–23%). This increase observed in date palms is noted for the first time in this research and is considered part of the plant's defense mechanism to cope with stress from high salt levels (Abbas et al., 2012 ). Phenolic compounds are crucial in scavenging reactive oxygen species (ROS) and protecting plant cells from oxidative damage (Al-Absi, 2023 ). The rise in phenolic content enhances the plant's tolerance to salinity by improving its antioxidant capacity and overall resilience to stress (Fernández-López et al., 2022 ). It is important to highlight that the total phenolic content of Ajwat al Madina was not affected by salinity. 4.3. Sugar content The sugar content in all ten varieties was high, ranging from 57.963 to 71.880 g/100g FW, respectively, in Farad and Makhtoumi at moderate salinity. These concentrations were higher than those found in 12 varieties (44.300–64.100 g/100g) grown in Saudi Arabia and in 4 varieties cultivated in Kuwait (38.600–68.000 g/100g), as reported by El-Mergawi and AlGeffari (2018) and Al-Hilal et al., 2022 ), respectively. However, higher amounts were previously detected in Bushibal, Gash Gaafar, Gash Habash, Lulu, and Shahl, cultivated in the United Arab Emirates (81-88.4%) (Al-Hooti et al., 1997 ). The results showed that glucose and fructose were the main sugars detected in similar proportions across the ten studied varieties. In contrast, Sukkary is the only variety with a significant amount of sucrose, ranging from 24.36 to 27.15 g/100g FW. Glucose and fructose were also reported as the main reducing sugars in several date palm varieties cultivated in Tunisia (Mrabet et al., 2008 ; Bettaieb et al., 2023 ), Oman (Ali et al., 2008 ), Algeria (Gourchala et al., 2016 ), and Saudi Arabia (Assirey, 2014 ; El-Mergawi and AlGeffari, 2018). Alternatively, previous studies have found higher levels of sucrose compared to reducing sugars in Sukkari (Hammami et al., 2024 ), Deglet Noor (Bettaieb et al., 2023 ). In the present research, the sugar content, including glucose, fructose, and sucrose, remained unaffected by increasing salinity levels. Our findings align with those of Hammami et al. ( 2024 ), who noted that the fructose content in Farad, Lulu, Khalas, Sukkari, and Ajwat al Madinah was not influenced by salt stress. However, the same authors also reported that glucose content decreased under moderate salinity but increased at high levels. Additionally, total sugar content remained constant at moderate salinity before decreasing at high salinity. It is important to note that the date palm trees in our study were subjected to salt stress for 15 years, whereas those studied by Hammami et al. ( 2024 ) were exposed to salinity for a longer duration of more than 20 years. Several reports have indicated that saline stress affects carbohydrate levels in various annual species, impacting sugar contents in different parts of the plants and their fruits (Al-Hooti et al., 1997 ). However, little is known about trees and their fruits under prolonged salt stress. Some studies have indicated that the sugar content in plant tissues increases when exposed to salt stress, showing a gradual rise as salt concentration increases (Li et al., 2010 ; Munir et al., 2019 ; Shao et al., 2021 ). Research shows that the sugar content in the leaves of tomatoes tends to decrease with higher NaCl concentrations (Chen et al., 2022 ). However, Alamgir et al. (1999) found that while salinity reduced sugar content in four rice varieties, it increased sugar content in five other varieties. In contrast, Ruan et al. ( 2002 ) reported inconsistent trends regarding total soluble sugars in hybrid rice under different salt stress conditions (50, 100, and 150 mM NaCl). In conclusion, the effect of salinity on sugar content is influenced by the specific species, variety (Li et al., 2022 ), and the intensity of the stress (Aljaloud et al., 2020 ; Li et al., 2022 ; Chen et al., 2022 ). 4.4. PCA, correlations and heatmap The mineral content of date palm fruits subjected to long-term irrigation with varying salinity levels (low, moderate, and high) was thoroughly discussed in the study by Dghaim et al. ( 2021 ). This research, however, focuses on their relationship with properties such as protein, total phenolic compounds, and the composition of fruit sugars. The principal component analysis generated clear distinctions among the fruit samples. It was determined that ten out of the sixteen parameters studied were significant in distinguishing between the different samples. These parameters include glucose, fructose, sucrose, protein, total phenolics, phosphorus, calcium, sodium, magnesium, and iron, together accounting for 52% of the total variation. The Pearson correlation analysis conducted at various salinity levels indicated a strong positive correlation between Pr and TPH, which remained consistent despite increasing salinity levels. The heatmap visualization revealed that the different samples collected can be categorized into five distinct groups. Among them, two particularly interesting groups stand out. The first group includes ABUM-S2, ROT-S3, SUK-S3, AJM-S1, AJM-S2, and AJM-S3. This group is characterized by the highest levels of total TPH, Pr, Fe, and K, along with good levels of Cu and Mg, while exhibiting low levels of TS and Na. This group is particularly important due to its high TPH, which serves as a significant source of antioxidants that can enhance human health and reduce disease risk (Deng et al., 2012 ). The high potassium content is crucial for maintaining normal blood pressure, while the low sodium content in dates benefits individuals with hypertension (Wang et al., 2013 ). Additionally, the richness of Fe in these date samples could serve as an effective supplement for iron deficiency, without side effects such as nausea, headaches, and anorexia often associated with conventional iron supplements (Wang et al., 2013 ). Furthermore, their magnesium richness may benefit bone development and energy metabolism (Assirey, 2014 ). The second notable group includes NAG-S2, NAG-S3, BAR-S2, and BAR-S3. The second group of samples is quite similar to the first in terms of Pr, TPH, Fe, Cu, and Mg. However, the samples in this second group exhibit lower K content while showing higher levels of Na, Mn, and Zn than those in the first group. Zinc is essential for the proper functioning of the immune system. It is important to note that ROT, SUK, NAG, and BAR varieties have previously been identified as salt-tolerant, as their yields remained unaffected by increasing salinity levels, as reported by Al Dakheel et al. ( 2022 ). Our findings highlight the good fruit quality of these varieties under moderate and high salinity conditions. In fact, the present results suggest that ROT, SUK, NAG, and BAR could be selected for sustainable date palm cultivation in hyper-arid saline environments, including the UAE. While increased salinity levels reduced the yield of AJM (Al Dakheel et al., 2022 ), our study showed that the quality of the fruits remained unaffected. This finding aligns with the results of (Dghaim et al., 2021 ; Hammami et al., 2024 ). This indicates the need to include parameters such as protein, polyphenols, and minerals in the market evaluation of date fruits. This approach will ultimately support farmers in these regions. Conclusion The nutritional composition of ten varieties of date palms cultivated under three different salinity levels revealed that Rhothan, Sukkari, Naghal and Barhi can be selected for cultivation in hyper-arid saline environments. Notably, these varieties demonstrated the highest levels of protein, total phenols, iron, copper, and manganese under moderate and high salinity conditions, indicating favorable nutritional characteristics for human consumption and dietary considerations. Furthermore, the current results suggest that AJM may be chosen, as its fruit quality remains unaffected by increasing salinity levels. Declarations Competing interests: The authors declare that they have no actual or potential competing interests, including any financial, personal, or other relationships with other people or organizations. Statement All datasets generated and/or analyzed in this study are included in this published article and its supplementary information files. Additional raw data (protein, phenolic, sugar profile, and mineral datasets) are available from the corresponding author upon reasonable request. Funding: This work was supported by the International Center for Biosaline Agriculture (ICBA), ICBA.032; the Department of Environmental and Sustainability Sciences and Department of Health Sciences, College of Natural and Health Sciences at Zayed University, Dubai, United Arab Emirates. Author Contribution Author Contributions: Conceptualization, Rania Dghaim. and Zied Hammami.; methodology, Zied Hammami. and Rania Dghaim.;Formal analysis Soumaya Tounsi-Hammami, Zied Hammami, Dalya Haroun; Writing original draft preparation, Soumaya Tounsi-Hammami, Zied Hammami.; writing—review: Soumaya Tounsi-Hammami, Zied Hammami, Dalya Haroun and Rania Dghaim and editing, Zied Hammami Dalya Haroun , Soumaya Tounsi-Hammami and Rania Dghaim supervision Zied Hammami project administration, Rania Dghaim and Zied HammamiAll authors have read and agreed to the published version of the manuscript. Acknowledgement Funding: This work was supported by the International Center for Biosaline Agriculture (ICBA), ICBA.032; the Department of Environmental and Sustainability Sciences and Department of Health Sciences, College of Natural and Health Sciences at Zayed University, Dubai, United Arab Emirates. Competing interests: The authors declare that they have no actual or potential competing interests, including any financial, personal, or other relationships with other people or organizations. Data Availability All datasets generated and/or analyzed in this study are included in this published article and its supplementary information files. Additional raw data (protein, phenolic, sugar profile, and mineral datasets) are available from the corresponding author upon reasonable request. References Abbas, M., Abdulwahid, A. & Abass, K. 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Modifications of Kyoho grape berry quality under long-term NaCl treatment. Food Chem. 139 , 931–937 (2013). Wang, L. et al. Proteomic analysis of changes in the kandelia candel chloroplast proteins reveals pathways associated with salt tolerance. Plant. Sci. 231 , 159–172. https://doi.org/10.1016/j.plantsci.2014.11.013 (2015). Zhang, M., Fang, Y., Ji, Y., Jiang, Z. & Wang, L. Effects of salt stress on ion content, antioxidant enzymes and protein profile in different tissues of Broussonetia papyrifera. S Afr. J. Bot. 85 , 1–9 (2013). Table 1 Table 1 is available in the Supplementary Files section. Additional Declarations No competing interests reported. Supplementary Files SupplementaryData.docx Table1.docx Cite Share Download PDF Status: Under Review Version 1 posted Reviewers agreed at journal 19 May, 2026 Reviewers agreed at journal 25 Apr, 2026 Reviews received at journal 22 Feb, 2026 Reviewers agreed at journal 22 Feb, 2026 Reviewers agreed at journal 31 Jan, 2026 Reviewers agreed at journal 30 Jan, 2026 Reviewers agreed at journal 29 Jan, 2026 Reviewers invited by journal 29 Jan, 2026 Editor assigned by journal 29 Jan, 2026 Editor invited by journal 19 Jan, 2026 Submission checks completed at journal 16 Jan, 2026 First submitted to journal 16 Jan, 2026 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {\"props\":{\"pageProps\":{\"initialData\":{\"identity\":\"rs-8557607\",\"acceptedTermsAndConditions\":true,\"allowDirectSubmit\":false,\"archivedVersions\":[],\"articleType\":\"Article\",\"associatedPublications\":[],\"authors\":[{\"id\":583606240,\"identity\":\"8b03395f-5fcf-4f0b-aecd-c3247867b48e\",\"order_by\":0,\"name\":\"Rania Dghaim\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"Zayed University\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"Rania\",\"middleName\":\"\",\"lastName\":\"Dghaim\",\"suffix\":\"\"},{\"id\":583606242,\"identity\":\"dabd3c5a-80ad-4784-a797-b45e1e190993\",\"order_by\":1,\"name\":\"Soumaya Tounsi-Hammami\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"Zayed University\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"Soumaya\",\"middleName\":\"\",\"lastName\":\"Tounsi-Hammami\",\"suffix\":\"\"},{\"id\":583606243,\"identity\":\"8525a422-ac1a-4dd7-8a21-20284f9e0cba\",\"order_by\":2,\"name\":\"Zied Hammami\",\"email\":\"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA10lEQVRIie3PsQrCQAyA4YCQLlXXLNpXOBGqgtBXOQedWhAEcdKCoIu+iy6ZhYKLg2tLlz6ABVdBwauOQk83h/uXI5CPIwAm0x8m3g8BArSyrBgrh+9JW8hiRPkVeeXSa1lHOtZpuLv5Xa9mLXkmx1ETsJqVkt4m4GTLVEH7OI2liNqAligl4hBwXGVCJN9VZDQInZXmlnPOyYPJRufijhVZhIgaEgecql8IyXZBir4EPck5bTAJtEcTUqS10pKzOj/nueeso/31eienriOf/QxMJpPJ9NkTp4U+4QWBR5MAAAAASUVORK5CYII=\",\"orcid\":\"\",\"institution\":\"International Center for Biosaline Agriculture (ICBA)\",\"correspondingAuthor\":true,\"prefix\":\"\",\"firstName\":\"Zied\",\"middleName\":\"\",\"lastName\":\"Hammami\",\"suffix\":\"\"},{\"id\":583606244,\"identity\":\"78edb2bf-65e9-444d-bb70-fa10f88f6c39\",\"order_by\":3,\"name\":\"Dalya Haroun\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"Zayed University\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"Dalya\",\"middleName\":\"\",\"lastName\":\"Haroun\",\"suffix\":\"\"}],\"badges\":[],\"createdAt\":\"2026-01-09 06:53:15\",\"currentVersionCode\":1,\"declarations\":\"\",\"doi\":\"10.21203/rs.3.rs-8557607/v1\",\"doiUrl\":\"https://doi.org/10.21203/rs.3.rs-8557607/v1\",\"draftVersion\":[],\"editorialEvents\":[],\"editorialNote\":\"\",\"failedWorkflow\":false,\"files\":[{\"id\":101659808,\"identity\":\"5d76018a-d5b7-46c3-9e0a-7213c02fccb4\",\"added_by\":\"auto\",\"created_at\":\"2026-02-02 10:40:35\",\"extension\":\"jpg\",\"order_by\":1,\"title\":\"Figure 1\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":130808,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003ePrincipal component analysis (PCA) of all studied parameters and different date palm varieties irrigated with varying levels of salinity.\\u003c/p\\u003e\\n\\u003cp\\u003eThe lengths of the arrows indicate the relative importance of each variable, while the angles between the arrows represent the degree to which they are correlated. Gluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose ratio, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorus, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper. S1, S2, and S3 signify different levels of salinity: 5 dS m-1, 10 dS m-1, and 15 dS m-1, respectively.\\u003c/p\\u003e\\n\\u003cp\\u003e(a): Eigenvalues, Eigenvectors and proportion of the variables explained for five principal components.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"1.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8557607/v1/145f43c3118d221ce9077320.jpg\"},{\"id\":101659884,\"identity\":\"b2f4ff56-a8a5-43b0-acc3-3aec3f8848a9\",\"added_by\":\"auto\",\"created_at\":\"2026-02-02 10:40:52\",\"extension\":\"jpg\",\"order_by\":2,\"title\":\"Figure 2\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":194578,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003ePearson’s correlation matrix between all the studied parameters under low salinity (a), moderate salinity (b) and high salinity (c)\\u003c/p\\u003e\\n\\u003cp\\u003eGluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose report, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorous, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"2.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8557607/v1/b0cbc564ef16a3c18e8f10c6.jpg\"},{\"id\":101660017,\"identity\":\"6a0c2fda-e117-41e5-abe3-c7e6010dd4a4\",\"added_by\":\"auto\",\"created_at\":\"2026-02-02 10:41:33\",\"extension\":\"jpg\",\"order_by\":3,\"title\":\"Figure 3\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":102277,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eHeat map of different traits of date palm fruits examined in 10 varieties irrigated with three salinity levels 5, 10 and 15 dS.m\\u003csup\\u003e-1\\u003c/sup\\u003e.\\u003c/p\\u003e\\n\\u003cp\\u003eGluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose ratio, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorous, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper. S1, S2, and S3 represent different levels of salinity: 5 dS.m\\u003csup\\u003e-1\\u003c/sup\\u003e, 10 dS.m\\u003csup\\u003e-1\\u003c/sup\\u003e, and 15 dS m\\u003csup\\u003e-1\\u003c/sup\\u003e, respectively.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"3.jpg\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8557607/v1/ba96c9b3a27c256c8ef0b2aa.jpg\"},{\"id\":101660274,\"identity\":\"0eda3d8b-1722-4885-83ff-8bceb1ba5564\",\"added_by\":\"auto\",\"created_at\":\"2026-02-02 10:42:43\",\"extension\":\"pdf\",\"order_by\":0,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"manuscript-pdf\",\"size\":1521327,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"manuscript.pdf\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8557607/v1/a796cb3f-410a-4ab7-9903-0f6929028387.pdf\"},{\"id\":101659564,\"identity\":\"864d7a1c-5bc3-46d7-8958-04387d697747\",\"added_by\":\"auto\",\"created_at\":\"2026-02-02 10:39:11\",\"extension\":\"docx\",\"order_by\":1,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"supplement\",\"size\":46199,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"SupplementaryData.docx\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8557607/v1/e241c92fe0b02e5af6cf4452.docx\"},{\"id\":101659566,\"identity\":\"8fa11fdf-6a41-4740-afdb-3e263b353ddd\",\"added_by\":\"auto\",\"created_at\":\"2026-02-02 10:39:11\",\"extension\":\"docx\",\"order_by\":2,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"supplement\",\"size\":590852,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"Table1.docx\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-8557607/v1/187a3509c03752c94d05e302.docx\"}],\"financialInterests\":\"No competing interests reported.\",\"formattedTitle\":\"Long-term salinity irrigation alters nutritional composition in date palm fruits: implications for variety selection in hyper-arid agriculture\",\"fulltext\":[{\"header\":\"1. Introduction\",\"content\":\"\\u003cp\\u003eThe date palm (\\u003cem\\u003ePhoenix dactylifera\\u003c/em\\u003e L.) holds immense significance in the Arab region, particularly in the Arabian Peninsula, as the oldest fruit tree and a crucial element of agri-food systems. Its cultivation is deeply embedded in the local cultural heritage and plays an essential role in the region's social and economic framework (Almadini et al., \\u003cspan citationid=\\\"CR14\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e). However, this longstanding practice faces growing challenges, including water scarcity, soil and water salinity, low soil fertility, and threats from pests and diseases (Alotaibi et al., \\u003cspan citationid=\\\"CR16\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). As climate change continues to affect the region, the resilience of the date palm, a native and widely available tree, becomes increasingly apparent (Abul-Soad et al., \\u003cspan citationid=\\\"CR2\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). The Middle East and North Africa region (MENA), responsible for about 90% of the world's date production, has depended on date palms for over 5,000 years. Particularly in the oases of the Middle East, the date palm has shown its ability to endure harsh weather conditions and adapt to various stresses such as droughts, floods, extreme heat, poor soil quality, salinity, and pests (Moustafa et al., \\u003cspan citationid=\\\"CR42\\\" class=\\\"CitationRef\\\"\\u003e2004\\u003c/span\\u003e). With around 5,000 varieties of date palms worldwide, in 2022, global date production reached 9.74\\u0026nbsp;million tons, cultivated across 1.27\\u0026nbsp;million hectares (FAO, 2022). The Arabian Peninsula leads in date production, contributing approximately 34% of the global output. The top date-producing countries in the Arabian Peninsula include Saudi Arabia, Iraq, the United Arab Emirates (UAE), and Oman (Manikandan et al., 2024). Asia and Africa contribute 55.8% and 43.4% of global production, respectively. The Arab region produces over 77% of the world's dates, with around 160\\u0026nbsp;million date palm trees and an annual yield of about 6.6\\u0026nbsp;million tons. In the UAE, the earliest evidence of using date palm seeds dates back to between 5290 and 4940 B.C. and 4810 to 4540 B.C. on Dalma Island in Abu Dhabi (Beech et al., 2005). In recent decades, the number of date palm plantations and the volume of dates produced have risen significantly in the UAE. Currently, there are about 40\\u0026nbsp;million date palms in the UAE, with 8.5\\u0026nbsp;million in the Al-Ain region (Al-Muaini et al., \\u003cspan citationid=\\\"CR15\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e). In 2019, the UAE was among the top ten date-producing countries, yielding 323,478 metric tons of dates.\\u003c/p\\u003e \\u003cp\\u003eDate fruits have high nutritional value and significant mineral content, offering various health benefits (Al-Karmadi et al., 2024). They are rich in essential vitamins, carbohydrates, and minerals (Dghaim et al., \\u003cspan citationid=\\\"CR25\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e). Dehydrated dates mixed with grains provide highly nutritious animal feed (Ahmed et al.,2014). Date fruits also have medicinal benefits and are known to effectively treat various conditions (Chao et al., 2007). Date palms offer numerous advantages, making them valuable agricultural crops and powerhouses of nutrition. These fruits are particularly rich in essential vitamins and minerals, such as potassium, magnesium, and vitamin B6, and provide a significant amount of fiber, which aids digestion and promotes regular bowel movements (AlFaris et al., \\u003cspan citationid=\\\"CR8\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e; Al-Karmadi et al., 2024). Dates are high in antioxidants, including flavonoids, carotenoids, and phenolic acid, which help reduce inflammation and protect against chronic diseases (Faleiro et al., 2023; Al-Karmadi et al., 2024). They also serve as a natural source of energy thanks to their high content of natural sugars (AlFaris et al., \\u003cspan citationid=\\\"CR8\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). Additionally, dates support brain health by reducing inflammation and preventing plaque formation, potentially lowering the risk of neurodegenerative diseases (Faleiro et al., 2023). The minerals found in dates, including calcium and phosphorus, contribute to bone health, while potassium and magnesium help regulate blood pressure and support cardiovascular health (AlFaris et al., \\u003cspan citationid=\\\"CR8\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eDate palms thrive in harsh conditions and require substantial water for irrigation, which can lead to soil salinization and nutrient leaching. Sustainable management of date palm plantations is vital to mitigate the effects of salinity and optimize fruit quality. Although these palms can tolerate salinity levels of 4 to 8 dS.m\\u003csup\\u003e-1\\u003c/sup\\u003e or more under certain conditions, excessive salt can hinder growth and reduce fruit quality. According to Al-Absi (\\u003cspan citationid=\\\"CR6\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e), key strategies for managing salinity stress include ion homeostasis and osmotic adjustment. Hammami et al. (\\u003cspan citationid=\\\"CR33\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e) found that low to moderate salinity does not substantially affect fruit quality, but high salinity can cause osmotic stress, resulting in smaller fruit sizes and diminished nutritional value. While salinity may enhance sugar concentration, it typically lowers protein, phenol, and mineral levels, negatively impacting physical appearance. Different varieties exhibit varying salinity tolerance, influencing their yield and fruit quality (Al Dakheel et al., \\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e; Hammami et al., \\u003cspan citationid=\\\"CR33\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e). Alqahtani et al. (\\u003cspan citationid=\\\"CR17\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e) noted that cold storage can effectively preserve date palm fruits at the Khalal stage, maintaining quality and extending shelf life.\\u003c/p\\u003e \\u003cp\\u003eWhile many previous studies have examined the effects of salinity on nutrition, physiology, and growth of date palms, limited research has investigated its impact on the nutritional quality of mature fruits. Most existing studies have mainly focused on short-term evaluations, particularly during the seedling stage, leaving a significant gap in our understanding of mature date palms. The main goal of this study was to evaluate the effects of long-term irrigation over 15 years, using three levels of saline water, on the nutritional quality of ten date palm varieties in the UAE. This evaluation measured protein, total phenols, sugars, and their relationships with mineral compositions.\\u003c/p\\u003e\"},{\"header\":\"2. Materials and methods\",\"content\":\"\\u003cdiv id=\\\"Sec3\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.1. Study design\\u003c/h2\\u003e \\u003cp\\u003eThe experiment was conducted at the International Center for Biosaline Agriculture (ICBA) research station in Dubai, United Arab Emirates (25\\u0026deg;13'00 \\\"N and 55\\u0026deg;17'00\\\"E). This site is one of the most extreme agricultural environments in the region, characterized by sandy, carbonatic, hyperthermic Typic Torripsamment soils with very low organic matter content (Al Dakheel et al., \\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e; Hammami et al., \\u003cspan citationid=\\\"CR33\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eDuring the 2001 and 2002 growing seasons, uniform seedlings (~\\u0026thinsp;1 m tall) of 10 date palm (Phoenix dactylifera L.) varieties were planted over a 2.5-hectare field (Table\\u0026nbsp;\\u003cspan refid=\\\"Tab1\\\" class=\\\"InternalRef\\\"\\u003e1\\u003c/span\\u003e). Each variety was assigned to a single row, with 15 trees per row spaced 8 \\u0026times; 8 meters apart. Only cultivated date palm trees (Phoenix dactylifera L.), a non-endangered crop species, were used in this study. No wild plant collection occurred, and no protected species listed under CITES or IUCN categories were involved. In addition, the ten cultivated date palm varieties were officially identified by the Crop Diversification and Genetic Resources Section at ICBA. The UAE varieties were obtained from a tissue culture laboratory with assistance from the United Arab Emirates University, while the Saudi varieties were sourced directly from the Kingdom of Saudi Arabia.\\u003c/p\\u003e \\u003cp\\u003eTo accommodate salinity treatments, trees were grouped into sets of five, separated by 20-meter gaps, allowing for five replicates per variety at each of three irrigation water salinity levels. Three salinity treatments were applied consistently during the growing season: S1: 5 dS.m⁻\\u0026sup1;, S2: 10 dS.m⁻\\u0026sup1;, and S3: 15 dS.m⁻\\u0026sup1;. These levels were chosen based on the salinity thresholds for date palms and the salinity profile of available water sources. Saline irrigation water was prepared by mixing low-salinity municipal water with high-salinity groundwater. The salinity of the mixed water was checked twice a week using an electrical conductivity (EC) meter and maintained throughout the experiment. A bubbling system was utilized for tree irrigation, and the irrigation schedule was based on climatic and soil data to meet the water requirements of each tree.\\u003c/p\\u003e \\u003cp\\u003eThe experimental plots followed a split-plot layout, where irrigation water salinity served as the main plot factor and variety as the subplot factor. Each combination of salinity and variety was replicated five times, with individual trees representing each replication.\\u003c/p\\u003e \\u003cp\\u003eIn the field management process, organic compost manure was applied at 30 kg per tree per year during the last two weeks of October. Additionally, NPK fertilizer was used in early October and December, following the recommended agronomic practices in the UAE. Pollination occurred from early February to late March, with the harvest taking place during the summer months (July-August).\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec4\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e\\u003cb\\u003e2.2. Sampling\\u003c/b\\u003e\\u003c/h2\\u003e \\u003cp\\u003eSamples were collected during the first two weeks of August in two growing seasons, 2016 and 2017, after harvesting at the \\\"Tamar\\\" stage, which is the final phase of date ripening. A total of 90 samples, consisting of three replicates of 10 varieties grown at three different salinity levels, were collected and placed in labeled zip bags. Each sample had a specific code indicating its block and salinity level.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec5\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.3. Total protein\\u003c/h2\\u003e \\u003cp\\u003eDates were washed with deionized water, dried at 100\\u0026deg;C until they reached a constant weight, and then powdered. The total nitrogen content was determined using 10 g of powdered sample from each variety according to the method of Kjeldahl (\\u003cspan citationid=\\\"CR36\\\" class=\\\"CitationRef\\\"\\u003e1883\\u003c/span\\u003e). The total protein content was determined by calculating the nitrogen content with the equation %N\\u0026times;6.25, as described by Habib and Ibrahim (\\u003cspan citationid=\\\"CR32\\\" class=\\\"CitationRef\\\"\\u003e2011\\u003c/span\\u003e). The protein content is then reported as a percentage of the total sample weight (%).\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec6\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.4. Determination of total phenolic compounds\\u003c/h2\\u003e \\u003cp\\u003eThe total phenol in date fruit was estimated using the Folin-Ciocalteu method, as described by Singleton and Rossi (\\u003cspan citationid=\\\"CR53\\\" class=\\\"CitationRef\\\"\\u003e1965\\u003c/span\\u003e). First, the fruits were sliced into small pieces and then crushed in a mortar. From the crushed sample, 1.00 g is taken and placed in a centrifuge tube along with 25 ml of deionized water. The tube is vortexed for 1 minute and then positioned in a water bath at 70\\u0026deg;C for 2 hours. After cooling to room temperature, the sample is centrifuged for 15 minutes at 3000 rpm. The filtered mixture is stored at 4\\u0026deg;C for analysis. For the analysis of total phenol, about 200 \\u0026micro;l of the prepared sample or standard, 2 ml of deionized water, and 1 ml of Folin Ciocalteu phenol reagent (10%) are added to a test tube and mixed thoroughly. The mixture is allowed to stand for 5 minutes at room temperature, and then 0.75 ml of sodium carbonate solution (6%) is added. The mixture is then allowed to remain for 90 minutes at room temperature in a dark place. Finally, the absorption is measured at 765 nm using a UV-visible spectrophotometer against water as a blank. The total phenol concentration is expressed as mg of Gallic equivalent (GAE) per 100g of fresh sample.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec7\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.5. Sugar content in date fruit\\u003c/h2\\u003e \\u003cp\\u003eThe date fruits were cut into small pieces and then crushed in a mortar. About 1 g of each variety was homogenized with 25 ml of distilled water and kept in a water bath for 2 hours at 70\\u0026deg;C before being cooled to room temperature. The mixture was then filtered through 41-Whatman filter paper and centrifuged (3000 rpm, 5 min), as reported by Hamza et al. (2025). The resultant supernatants were diluted with acetonitrile (1 ml of sample and 1 ml of acetonitrile) and subsequently filtered through a 0.45 \\u0026micro;m syringe filter. Analyses of sucrose, glucose, and fructose concentrations were conducted using HPLC-RID (Agilent HP 1100), equipped with a C18 ZORBAX Eclipse plus column (250 mm \\u0026times; 4.6 mm i.d., 5 \\u0026micro;m) for separation. The concentration of individual sugars in % (g/100g FW) was calculated using the formula: Instrument reading (%) x Dilution factor.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec8\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.6. Mineral content of date fruit\\u003c/h2\\u003e \\u003cp\\u003eThe mineral content of the collected samples, including phosphorus (P), potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), copper (Cu), iron (Fe), manganese (Mn), and zinc (Zn), was previously published and discussed in the study by Dghaim et al. 2022. In this research, this data was used to explore the relationship between mineral content and protein levels, total phenolic compounds, and fruit sugar composition.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec9\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e2.7. Statistical analysis\\u003c/h2\\u003e \\u003cp\\u003eThe effect of date palm variety, irrigation water salinity, and their interactions on the various parameters studied was analyzed using a two-way analysis of variance (ANOVA) according to the experimental design. The treatment means were compared using the LSD test at a 5% significance level. The ranking of each treatment was indicated by letters. To assess the interactions between the variables and the varying applied salinity, principal component analysis (PCA) and a clustered heat map were conducted with the functions \\u0026ldquo;prcomp\\u0026rdquo; and \\u0026ldquo;heatmap\\u0026rdquo; in the R software package. All statistical analyses were carried out using R statistical software version 4.0.5.\\u003c/p\\u003e \\u003c/div\\u003e\"},{\"header\":\"3. Results\",\"content\":\"\\u003cdiv id=\\\"Sec11\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.1. Protein content\\u003c/h2\\u003e \\u003cp\\u003eThe results of the analysis of variation revealed that the protein content of date fruits was significantly influenced by the variety (P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.001), salinity level (P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.001), and their interactions (P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.05; Table\\u0026nbsp;\\u003cspan refid=\\\"Tab2\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e; Supplementary data Table \\u003cspan refid=\\\"MOESM1\\\" class=\\\"InternalRef\\\"\\u003eS1\\u003c/span\\u003e). The protein content ranged from 1.73% to 3.23% (Table\\u0026nbsp;\\u003cspan refid=\\\"Tab2\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e). The highest protein levels were found in Sukkari under the highest salinity level (3.23%), in Naghal irrigated with moderate and high salinity (3.21% and 3.11%, respectively), and followed by Rhothan under high salinity (3.06%). In contrast, the Khisab variety irrigated with low saline water had the lowest protein content, with a recorded value of 1.75%. Interestingly, the results highlighted the significant and positive interaction between protein content and the increasing salinity level (P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.05; Table\\u0026nbsp;\\u003cspan refid=\\\"Tab2\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e). It has been observed that irrigation with moderately and highly saline water significantly increased protein levels in date fruits for most varieties, except for Ajwat Al Madinah. The highest increases were recorded in Naghal (34.05% to 38.36%) and Khnizi (24.28% to 43.35%), followed by Barhi (19.73% to 28.25%) and Khisab (12.17% to 27.47%).\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec12\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.2. Total phenolic content\\u003c/h2\\u003e \\u003cp\\u003eThe analysis of variance revealed that the total phenolic content was positively and significantly influenced by both the date variety (P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.001) and the level of water salinity (P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.001). Furthermore, significant interactions were detected between the two factors (P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.05; Table\\u0026nbsp;\\u003cspan refid=\\\"Tab2\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e; Supplementary data Table \\u003cspan refid=\\\"MOESM1\\\" class=\\\"InternalRef\\\"\\u003eS1\\u003c/span\\u003e). The phenolic content varied significantly among different date palm varieties, ranging from 236.00 to 451.33 mg GAE/100g. The maximum phenolic content was found in Sukkari under high salinity, with a recorded value of 451.333 mg GAE/100g, followed by Naghal and Barhi, both irrigated with moderate and high salinity, having values of 445.43 and 414.53 mg GAE/100g, respectively. The lowest phenolic content was found in Khissab when irrigated with low and moderate salinity (236.00 and 279.53 mg GAE/100g), and in Rothan under low salinity.\\u003c/p\\u003e \\u003cp\\u003eThe findings revealed a clear interaction between phenolic content and rising salinity levels (Table\\u0026nbsp;\\u003cspan refid=\\\"Tab2\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e). It was observed that utilizing moderately and highly saline water for irrigation led to a significant increase in total phenol levels in date fruits across most varieties. In this regard, the largest increases were recorded in Barhi (36\\u0026ndash;42%), followed by Khissab (18\\u0026ndash;34%), Rothan (12\\u0026ndash;25%), and Khnizi (13\\u0026ndash;22%). Conversely, the elevated salinity levels did not influence the phenol content in Ajwat El Madina.\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab2\\\" border=\\\"1\\\"\\u003e \\u003ccaption language=\\\"En\\\"\\u003e \\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 2\\u003c/div\\u003e \\u003cdiv class=\\\"CaptionContent\\\"\\u003e \\u003cp\\u003eEffect of the variety, salinity and their interactions on the protein and the total phenols content of date palm fruit\\u003c/p\\u003e \\u003c/div\\u003e \\u003c/caption\\u003e \\u003ccolgroup cols=\\\"3\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cthead\\u003e \\u003ctr\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eVariety\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eProtein (%)\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eTotal phenols (mg GAE\\u0026lrm;/100g)\\u003c/p\\u003e \\u003c/th\\u003e \\u003c/tr\\u003e \\u003c/thead\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eAJM-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e3.02 \\u003csup\\u003eabcd\\u003c/sup\\u003e \\u0026plusmn;0.24\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e431.40 \\u003csup\\u003eab\\u003c/sup\\u003e \\u0026plusmn;36.088\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eAJM-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e3.02\\u003csup\\u003eabcd\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.03\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e437.90 \\u003csup\\u003eab\\u003c/sup\\u003e \\u0026plusmn;10.967\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eAJM-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.77\\u003csup\\u003ebcdef\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.13\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e415.93 \\u003csup\\u003eabc\\u003c/sup\\u003e \\u0026plusmn;21.790\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eNAG-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.32\\u003csup\\u003eghij\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.11\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e371.36 \\u003csup\\u003ecde\\u003c/sup\\u003e \\u0026plusmn;11.873\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eNAG-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e3.21\\u003csup\\u003ea\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.26\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e445.43 \\u003csup\\u003eab\\u003c/sup\\u003e \\u0026plusmn;14.109\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eNAG-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e3.11\\u003csup\\u003eab\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.24\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e414.53 \\u003csup\\u003eabc\\u003c/sup\\u003e \\u0026plusmn;24.130\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHN-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e1.73\\u003csup\\u003el\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.09\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e306.10 \\u003csup\\u003egh\\u003c/sup\\u003e \\u0026plusmn;32.590\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHN-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.15 \\u003csup\\u003eijk\\u003c/sup\\u003e \\u0026plusmn;0.19\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e347.367 \\u003csup\\u003edefg\\u003c/sup\\u003e \\u0026plusmn;7.398\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHN-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.48 \\u003csup\\u003eefghi\\u003c/sup\\u003e \\u0026plusmn;0.31\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e375.30 \\u003csup\\u003ecde\\u003c/sup\\u003e \\u0026plusmn; 30.540\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eMAK-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.34 \\u003csup\\u003eghij\\u003c/sup\\u003e \\u0026plusmn;0.08\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e343.80 \\u003csup\\u003eefg\\u003c/sup\\u003e \\u0026plusmn;23.321\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eMAK-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.60\\u003csup\\u003eefgh\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.13\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e312.83 \\u003csup\\u003efgh\\u003c/sup\\u003e \\u0026plusmn;23.660\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eMAK-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.69\\u003csup\\u003ecdefg\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.06\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e359.50\\u003csup\\u003edef\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;20.500\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eABUM-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.27\\u003csup\\u003ehij\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.42\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e311.87 \\u003csup\\u003efgh\\u003c/sup\\u003e \\u0026plusmn;59.396\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eABUM-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.51\\u003csup\\u003eefghi\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.15\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e339.37 \\u003csup\\u003eefg\\u003c/sup\\u003e \\u0026plusmn;10.801\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eABUM-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.36\\u003csup\\u003eghij\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.16\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e330.37 \\u003csup\\u003eefgh\\u003c/sup\\u003e \\u0026plusmn;17.729\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eROT-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.48\\u003csup\\u003eefghi\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.22\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e279.97 \\u003csup\\u003ehi\\u003c/sup\\u003e \\u0026plusmn;40.240\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eROT-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.79 \\u003csup\\u003ebcdef\\u003c/sup\\u003e \\u0026plusmn;0.45\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e313.60 \\u003csup\\u003efgh\\u003c/sup\\u003e \\u0026plusmn;48.725\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eROT-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e3.06 \\u003csup\\u003eabc\\u003c/sup\\u003e \\u0026plusmn;0.29\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e349.67 \\u003csup\\u003edefg\\u003c/sup\\u003e \\u0026plusmn;20.693\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eBAR-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.23 \\u003csup\\u003ehij\\u003c/sup\\u003e \\u0026plusmn;0.07\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e305.40\\u003csup\\u003egh\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;24.605\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eBAR-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.67 \\u003csup\\u003edefg\\u003c/sup\\u003e \\u0026plusmn;0.20\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e415.73\\u003csup\\u003eabc\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;26.014\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eBAR-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.86 \\u003csup\\u003eabcde\\u003c/sup\\u003e \\u0026plusmn;0.35\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e434.80\\u003csup\\u003eab\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;21.70\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eFAR-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e1.98 \\u003csup\\u003ejkl\\u003c/sup\\u003e \\u0026plusmn;0.09\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e298.77 \\u003csup\\u003egh\\u003c/sup\\u003e \\u0026plusmn;23.265\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eFAR-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.06 \\u003csup\\u003ejkl\\u003c/sup\\u003e \\u0026plusmn;0.00\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e327.55\\u003csup\\u003eefgh\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;13.250\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eFAR-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.31\\u003csup\\u003eghij\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.29\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e339.30 \\u003csup\\u003eefg\\u003c/sup\\u003e \\u0026plusmn;18.279\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHI-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e1.82\\u003csup\\u003ekl\\u0026plusmn;\\u003c/sup\\u003e0.07\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e236.00\\u003csup\\u003ei\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;10.700\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHI-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.06\\u003csup\\u003ejkl\\u0026plusmn;\\u003c/sup\\u003e0.07\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e279.53 \\u003csup\\u003ehi\\u003c/sup\\u003e \\u0026plusmn;34.279\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHI-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.32\\u003csup\\u003eghij\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.07\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e315.85 \\u003csup\\u003efgh\\u003c/sup\\u003e \\u0026plusmn;20.050\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eSUK-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.46\\u003csup\\u003efghi\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.49\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e379.26 \\u003csup\\u003ecde\\u003c/sup\\u003e \\u0026plusmn;76.940\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eSUK-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e2.69\\u003csup\\u003ecdefg\\u003c/sup\\u003e\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.44\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e397.66 \\u003csup\\u003ebcd\\u003c/sup\\u003e \\u0026plusmn;63.493\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eSUK-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e3.23 \\u003csup\\u003ea\\u003c/sup\\u003e \\u0026plusmn;0.22\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e451.33 \\u003csup\\u003ea\\u003c/sup\\u003e \\u0026plusmn;30.962\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003e\\u003cb\\u003eSignificance\\u003c/b\\u003e\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eVariety\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eSalinity\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eVariety x Salinity\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e*\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e*\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003cp\\u003eEach value is the mean of three replicates. Different letters indicate significant differences according to the LSD test. Asterisks indicate significance at *P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.05, **P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.01 and *** P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.001, and ns indicates not significant (P\\u0026thinsp;\\u0026gt;\\u0026thinsp;0.05).\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec13\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.2. Sugar content in date fruit\\u003c/h2\\u003e \\u003cp\\u003eThe analysis of variance indicated that the variety significantly influenced the sugar content, including sucrose, glucose, and fructose. These parameters were unaffected by salinity or the interactions between the two factors (Table\\u0026nbsp;\\u003cspan refid=\\\"Tab3\\\" class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e: Supplementary data Table \\u003cspan refid=\\\"MOESM1\\\" class=\\\"InternalRef\\\"\\u003eS1\\u003c/span\\u003e). In contrast, the Glucose/Fructose (G/F) was significantly influenced by the variety, the level of water salinity, and their interaction. The results in Table\\u0026nbsp;\\u003cspan refid=\\\"Tab3\\\" class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e revealed that sucrose was detected only in Sukkari, with amounts ranging from 24.36 to 27.15 g/100g FW. The tested varieties exhibited significant variation in their reducing sugar content. Glucose levels ranged from 20.09 to 32.40 g/100g FW, while fructose levels varied from 17.72 to 36.14 g/100g FW. Khisab had the highest glucose content, ranging from 36.24 to 36.73 g/100g FW. This was followed by Barhi, which had a glucose content of 45.24 g/100g FW when irrigated with low salinity. Farad also displayed a notable glucose level of 35.74 g/100 g FW under moderate salinity conditions. In contrast, Sukkari had the lowest glucose content, with values between 20.09 and 22.18 g/100 g FW.\\u003c/p\\u003e \\u003cp\\u003eIn terms of fructose content, Farad exhibited the highest levels, ranging from 34.15 to 36.14 g/100g FW. This was followed by Barhi, which had values between 33.88 and 34.52 g/100g FW. Additionally, Khnisi, when irrigated with the highest salinity, recorded a fructose content of 34.29 g/100g FW. Sukkari had the lowest fructose content among all the samples, measuring between 17.72 and 20.18 g/100g FW. Concerning total sugar, the values measured in Makhtoumi and Farad, when irrigated with a moderate salinity level, ranged from 57.963 to 71.88 g/100g FW. The glucose-to-fructose ratio varied between 0.975 and 1.163 across the ten samples examined under different salinity levels.\\u003c/p\\u003e \\u003cp\\u003e \\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab3\\\" border=\\\"1\\\"\\u003e \\u003ccaption language=\\\"En\\\"\\u003e \\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 3\\u003c/div\\u003e \\u003cdiv class=\\\"CaptionContent\\\"\\u003e \\u003cp\\u003eEffect of the variety and salinity levels on the sucrose, glucose, fructose, and total sugar contents\\u003c/p\\u003e \\u003c/div\\u003e \\u003c/caption\\u003e \\u003ccolgroup cols=\\\"6\\\"\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e \\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c6\\\" colnum=\\\"6\\\"\\u003e\\u003c/div\\u003e \\u003cthead\\u003e \\u003ctr\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eVariety\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003eSucrose\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003eGlucose\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003eFructose\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003eTotal sugar\\u003c/p\\u003e \\u003c/th\\u003e \\u003cth align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003eG/F\\u003c/p\\u003e \\u003c/th\\u003e \\u003c/tr\\u003e \\u003c/thead\\u003e \\u003ctbody\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colspan=\\\"4\\\" nameend=\\\"c5\\\" namest=\\\"c2\\\"\\u003e \\u003cp\\u003eg/100g FW\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eAJM-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e33.22defg\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.88\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e33.50 bcde\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.33\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e64.697 efgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.75\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.056 efg\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.027\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eAJM-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e34.00cdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.60\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e32.04 defgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.93\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e66.047 bcdefgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.46\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.061def\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.019\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eAJM-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e33.66cdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.83\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e31.65 efgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.65\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e65.310cdefgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.46\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.063cde\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.010\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eNAG-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e32.51efg\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.48\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e31.96 defgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.41\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e64.467 efgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2.88\\u003c/p\\u003e 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colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHN-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e31.42gh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.90\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e33.34 bcde\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.54\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e61.747 hi\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.01\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.037 efghij\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.041\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHN-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e31.34gh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2.08\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e34.29 abc\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.68\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e62.247 hi\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;3.77\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.014ghijklm\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.024\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eMAK-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e 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abcdefg\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.05\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.034 efghijk\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.003\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eROT-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e33.99cdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.83\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e33.88 bcd\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.76\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e67.867 abcdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;3.58\\u003c/p\\u003e \\u003c/td\\u003e 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\\u003cp\\u003e0.990klm\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.015\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eROT-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e32.65efg\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.32\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e33.50 bcde\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.33\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e66.150 bcdefgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.34\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e0.975 m\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.016\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eBAR-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e35.24abcd\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.52\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e33.88 bcd\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.69\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e69.123 abcde\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.14\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.040efghi\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.014\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eBAR-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e34.18cdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.44\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e34.38 ab\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.37\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e68.567 abcdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.63\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e0.994 jklm\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.015\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eBAR-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e34.13cdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.13\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e34.52 ab\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.36\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e68.650 abcdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.51\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e0.989 lm\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.022\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eFAR-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e33.87cdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.60\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e34.36 ab\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.46\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e68.230 abcdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.01\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e0.986 lm\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.010\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eFAR-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e35.74abc\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.26\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e36.14 a\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.23\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e71.880 a\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.49\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e0.989 lm\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.001\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eFAR-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e33.69cdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2.08\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e34.15 abcd\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2.27\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e67.843 abcdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;4.29\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e0.987 lm\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.022\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHI-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e36.57a\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.5\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e30.54 ghi\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.67\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e69.640 abcd\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.61\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.106 bc\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.022\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHI-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e36.73a\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.65\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e30.33 hi\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.68\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e70.066 abc\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.02\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.104 bcd\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.67\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eKHI-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e0.00 b\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e36.24ab\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.19\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e30.91 fgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.74\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e70.530 ab\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.87\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.057 efg\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.015\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eSUK-S1\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e27.15 a\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;4.50\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e22.18i\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.35\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e19.11 jk\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.74\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e68.437 abcdef\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;5.42\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.163 a\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.034\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eSUK-S2\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e26.02 a\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;7.51\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e21.17ij\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.77\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e17.72 k\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.90\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e63.833 fgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;7.15\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.135 ab\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.023\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eSUK-S3\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e24.36 a\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;4.83\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e20.09j\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2.59\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e20.18 j\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2.32\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e65.707 bcdefgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;6.98\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e1.049 efgh\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.044\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eVariety (V)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eSalinity (S)\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003ens\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003ens\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003ens\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003ens\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e***\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003ctr\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e \\u003cp\\u003eV x S\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e \\u003cp\\u003ens\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e \\u003cp\\u003ens\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e \\u003cp\\u003ens\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e \\u003cp\\u003ens\\u003c/p\\u003e \\u003c/td\\u003e \\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e \\u003cp\\u003e.\\u003c/p\\u003e \\u003c/td\\u003e \\u003c/tr\\u003e \\u003c/tbody\\u003e \\u003c/colgroup\\u003e \\u003c/table\\u003e\\u003c/div\\u003e \\u003c/p\\u003e \\u003cp\\u003eEach value is the mean of three replicates. Different letters in the same column indicate a significant difference according to LSD Test.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec14\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e3.4. Principal component analysis (PCA)\\u003c/h2\\u003e \\u003cp\\u003eA principal component analysis was conducted to describe the relationships between the different varieties and all the measured parameters under low, medium, and high salinity levels. The results indicated that the first five principal components (PCs) with eigenvalues\\u0026thinsp;\\u0026ge;\\u0026thinsp;1 accounted for 77. 1% of the total variation (Fig.\\u0026nbsp;1- a). The first component, PC 1, explained the majority of the variation (29%) and was closely associated with glucose, fructose, and sucrose content, as well as phosphorus content. PC 2, which accounted for 23% of the total variation, was primarily influenced by protein and total phenolic content, along with the accumulations of Ca, Na, Mg, Fe, and Cu. PC 3 accounted for 12. 3% of the total variation and was significantly correlated with K content, as well as Glucose/Fructose ratios. PC 4 accounted for 7.7% and was mainly correlated with K and Ca contents, while PC 5 (5.9%) showed a correlation solely with Mn contents. Since the first two components (PC 1 and PC 2) exhibited the highest percentage of variation and explained 51. 3% of the total variation, they were used to create a PCA- based biplot presented in Fig.\\u0026nbsp;1. The PCA revealed that the samples grouped in the top left quadrant were influenced by the content of fructose and glucose, as well as minerals, particularly Zn, Ca, Na, and Mg. Specifically, the variety Barhi, irrigated with varying salinity levels, exhibited high fructose content and elevated levels of Zn and Mg. Additionally, Khisab and Farad, when subjected to high salinity levels, were positioned in the same quadrant due to their high glucose, Zn, and Ca contents. In contrast, the samples in the top right quadrant were influenced by protein content, total polyphenols, K, Mn, Cu, and Fe. In fact, Naghal and Ajwat Al Madinah, irrigated with three levels of salinity, along with Rothan and Sukkari at the highest salinity level, displayed richness in these elements. Sukkari, at low and medium salinity levels with high sucrose content and low levels of glucose, fructose, and minerals, was situated in the bottom right quadrant.\\u003c/p\\u003e \\u003cp\\u003eOther date palm fruit samples, such as Khnizi at low and moderate salinity, Abu Maan at various salinities, and Rothan at low salinity, were grouped in the bottom left quadrant (Quadrant 3). This grouping indicates that they are closely related and have low levels of total polyphenols, protein, and minerals.\\u003c/p\\u003e \\u003cp\\u003eThe lengths of the arrows indicate the relative importance of each variable, while the angles between the arrows represent the degree to which they are correlated. Gluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose ratio, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorus, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper. S1, S2, and S3 signify different levels of salinity: 5 dS m-1, 10 dS m-1, and 15 dS m-1, respectively.\\u003c/p\\u003e \\u003cp\\u003e \\u003cstrong\\u003eFigure 1\\u003c/strong\\u003e \\u003cp\\u003ePrincipal component analysis (PCA) of all studied parameters and different date palm varieties irrigated with varying levels of salinity.\\u003c/p\\u003e \\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec15\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e\\u003cb\\u003e3.5. Pearson\\u003c/b\\u003e\\u0026rsquo;s \\u003cb\\u003ecorrelation\\u003c/b\\u003e\\u003c/h2\\u003e \\u003cp\\u003eTo elucidate the connections among the different measured parameters, Pearson correlation analysis was conducted at each salinity level. Both positive and negative correlations were identified between the measured traits (Fig.\\u0026nbsp;2). The results indicated a strong positive correlation between Pr and TPH, which remained consistent despite increasing salinity levels. As salinity levels rose, several changes in the relationships among the studied traits were observed. Specifically, the weak correlation between Pr and Fe had an r\\u0026sup2; value of 0.3 at low salinity, increasing to 0.7 at moderate salinity and remaining stable at high salinity. A similar pattern was observed for the correlation between Pr and Cu. At low salinity, there was a negative correlation between Pr and Mn, with an r\\u0026sup2; value of -0.4. This correlation became positive at moderate salinity, yielding an r\\u0026sup2; of 0.5, and further increased to an r\\u0026sup2; of 0.8 at the highest salinity levels. No correlations were found between Pr and K at low salinity. However, a positive correlation emerged at moderate salinity, with an r\\u0026sup2; of 0.5, which increased to r\\u0026sup2; = 0.7 at the highest salinity levels.\\u003c/p\\u003e \\u003cp\\u003eOn the other hand, a positive correlation was found between TPH and Fe at low salinity, with an r\\u0026sup2; value of 0.6. This correlation strengthened at moderate salinity, resulting in an r\\u0026sup2; of 0.8, but decreased at high salinity to r\\u0026sup2; = 0.5. Similarly, a positive correlation between TPH and Cu began at r\\u0026sup2; = 0.3, increasing to 0.8 at moderate salinity and 0.7 at high salinity. In contrast, the negative correlation between TPH and Mn, which had an r\\u0026sup2; of -0.2, became positive at low salinity (r\\u0026sup2; = 0.5) but then decreased to r\\u0026sup2; = 0.3 at high salinity. For Mg, there was no interaction with TPH at low salinity, while a positive correlation was observed at moderate salinity (r\\u0026sup2; = 0.5) and strengthened to r\\u0026sup2; = 0.7 at high salinity.\\u003c/p\\u003e \\u003cp\\u003eGluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose report, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorous, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper.\\u003c/p\\u003e \\u003cp\\u003e \\u003cstrong\\u003eFigure 2\\u003c/strong\\u003e \\u003cp\\u003ePearson\\u0026rsquo;s correlation matrix between all the studied parameters under low salinity (a), moderate salinity (b) and high salinity (c)\\u003c/p\\u003e \\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec16\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e\\u003cb\\u003e3.5. Heatmap clustering\\u003c/b\\u003e\\u003c/h2\\u003e \\u003cp\\u003eThe heatmap visualization illustrating the protein, total phenols, sugar composition, and mineral content of the ten varieties under low, moderate, and high salinity is shown in Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig1\\\" class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e. The results are displayed using a color gradient from red to yellow, where red indicates high levels and yellow signifies low levels. This visualization reveals five distinct groups. The first group includes ABUM-S2, ROT-S3, AJM-S1, AJM-S2, AJM-S3, and SUK-S3, characterized by the highest levels of TPH, Pr, Fe, and K, alongside low levels of TS and Na. Most varieties in this group also have high Cu and Mg content. The second group comprises SUK-S1, ABUM-S1, KHI-S3, FAR-S2, and MAK-S3, identified by high levels of total sugars and lower levels of TPH, Pr, Cu, and K compared to the other cultivars. The third group includes KHI-S1, ROT-S2, ABUM-S3, ROT-S1, KHI-S2, FAR-S1, and BAR-S1, characterized by low levels of K, TPH, Suc, and Mg, but good levels of Gluc and Fruc. Most varieties in this group also exhibit good levels of TS and P. The fourth group consists of NAG-S2, NAG-S3, BAR-S2, and BAR-S3, characterized by high levels of TPH, Pr, Cu, Na, Mg, Mn, Zn, and Fe, but low levels of K and P. The last group includes FAR-S3, MAK-S1, MAK-S2, NAG-S1, KHN-S1, KHN-S2, KHN-S3, and SUK-S2, which exhibit lower levels of TPH, Pr, K, and TS.\\u003c/p\\u003e \\u003cp\\u003e \\u003c/p\\u003e \\u003cp\\u003eGluc: glucose, Fruc: fructose, Suc: sucrose, TS: total sugar, GF: glucose/fructose ratio, Pr: protein, TPH: total polyphenol, K: potassium, P: phosphorous, Ca: calcium, Na: sodium, Mg: magnesium, Zn: zinc, Fe: iron, Mn: manganese, Cu: copper. S1, S2, and S3 represent different levels of salinity: 5 dS.m\\u003csup\\u003e\\u0026minus;\\u0026thinsp;1\\u003c/sup\\u003e, 10 dS.m\\u003csup\\u003e\\u0026minus;\\u0026thinsp;1\\u003c/sup\\u003e, and 15 dS m\\u003csup\\u003e\\u0026minus;\\u0026thinsp;1\\u003c/sup\\u003e, respectively.\\u003c/p\\u003e \\u003c/div\\u003e\"},{\"header\":\"4. Discussion\",\"content\":\"\\u003cdiv id=\\\"Sec18\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e4.1. Protein content\\u003c/h2\\u003e \\u003cp\\u003eThe protein content in date palm fruit from trees irrigated with varying levels of saline water (5, 10, and 15 dS.m\\u003csup\\u003e\\u0026minus;\\u0026thinsp;1\\u003c/sup\\u003e) showed significant variation, ranging from 1.73% to 3.23%. Specifically, Khissab had the lowest salinity, while Sukkari exhibited the highest. Our findings align with those of Mullan et al. (2011), who observed protein content in date palm fruits ranging from 1.22% to 3.30%. Notably, the Saudi Shalaby and Hamra dates displayed higher protein levels, reaching 4.34% and 4.7%, respectively. Fern\\u0026aacute;ndez-L\\u0026oacute;pez et al. (\\u003cspan citationid=\\\"CR28\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e) reported that the protein content in date pulp ranges from 1.2% to 6.5% of fresh date palm fruits. Generally, dates are not regarded as a good source of protein (Oni et al \\u003cspan citationid=\\\"CR46\\\" class=\\\"CitationRef\\\"\\u003e2015\\u003c/span\\u003e). However, their protein content is higher than that of other fruits available for human consumption (Barakat et al., 2023). Interestingly, the results indicated that irrigating with higher salinity levels positively influenced the protein content in date palm fruits, a finding reported for the first time in this study. The most significant increases were observed in Naghal (34\\u0026ndash;39%), Khnissi (24\\u0026ndash;44%), Barhi (20\\u0026ndash;28%), and Sukkari (9\\u0026ndash;31%) compared to the protein levels in date palms irrigated with low salinity. It is important to highlight that the protein content of Ajwat Al Madina was not significantly affected by irrigation with saline water.\\u003c/p\\u003e \\u003cp\\u003ePrevious research shows that environmental stresses such as water scarcity, salinity, and extreme temperatures can significantly impact protein synthesis (Kosova et al., \\u003cspan citationid=\\\"CR37\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e). This effect has been observed in many crops around the world, including tomatoes (Gharsallah et al., \\u003cspan citationid=\\\"CR30\\\" class=\\\"CitationRef\\\"\\u003e2015\\u003c/span\\u003e), wheat (Singh et al., 2024), soybean (Siddiki et al., \\u003cspan citationid=\\\"CR50\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e), sorghum (Lacerda et al., \\u003cspan citationid=\\\"CR38\\\" class=\\\"CitationRef\\\"\\u003e2003\\u003c/span\\u003e), and strawberry (Keutgen and Pawelzik, \\u003cspan citationid=\\\"CR35\\\" class=\\\"CitationRef\\\"\\u003e2008\\u003c/span\\u003e). Typically, in response to salt stress, plant tissues either degrade existing proteins or produce more proteins linked to salt stress (Wang et al., \\u003cspan citationid=\\\"CR55\\\" class=\\\"CitationRef\\\"\\u003e2015\\u003c/span\\u003e). When salt stress occurs, it triggers changes in protein profiles, resulting in the emergence of new protein bands (Zhang et al., \\u003cspan citationid=\\\"CR56\\\" class=\\\"CitationRef\\\"\\u003e2013\\u003c/span\\u003e). Plants often accumulate higher levels of proteins and osmolytes when exposed to salt stress, which enhances their capacity to tolerate salty conditions (Shafi et al., \\u003cspan citationid=\\\"CR48\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e). It has been shown that the accumulated proteins in salt-stressed plants may serve as a storage form of nitrogen, allowing for their reutilization once the stress subsides (Singh et al., \\u003cspan citationid=\\\"CR52\\\" class=\\\"CitationRef\\\"\\u003e1987\\u003c/span\\u003e).\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec19\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e4.2. Total phenolic content\\u003c/h2\\u003e \\u003cp\\u003eFor their part, the phenolic content varied significantly among the ten date varieties, ranging from 236.00 to 451.33 mg GAE/100g (Table\\u0026nbsp;\\u003cspan refid=\\\"Tab3\\\" class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e). The highest value was observed in the Sukkari at high salinity, followed by Naghal and Barhi under moderate to high salinity conditions. The phenolic content in the examined varieties was either close to or exceeded the reported values for some Omani varieties, which range from 217.0 to 343.0 mg/100 g fresh weight (Al Farsi and Lee, \\u003cspan citationid=\\\"CR5\\\" class=\\\"CitationRef\\\"\\u003e2008\\u003c/span\\u003e). Interestingly, a strong positive interaction was seen between phenolic content and salinity levels, with a significant increase in phenolic content under moderate to high salinity irrigation conditions. The largest increases in phenolic content were noted in the following order: Barhi (36\\u0026ndash;42%), Khisab (18\\u0026ndash;33%), Rothan (12\\u0026ndash;25%), and Khnizi (13\\u0026ndash;23%). This increase observed in date palms is noted for the first time in this research and is considered part of the plant's defense mechanism to cope with stress from high salt levels (Abbas et al., \\u003cspan citationid=\\\"CR1\\\" class=\\\"CitationRef\\\"\\u003e2012\\u003c/span\\u003e). Phenolic compounds are crucial in scavenging reactive oxygen species (ROS) and protecting plant cells from oxidative damage (Al-Absi, \\u003cspan citationid=\\\"CR6\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e). The rise in phenolic content enhances the plant's tolerance to salinity by improving its antioxidant capacity and overall resilience to stress (Fern\\u0026aacute;ndez-L\\u0026oacute;pez et al., \\u003cspan citationid=\\\"CR28\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e). It is important to highlight that the total phenolic content of Ajwat al Madina was not affected by salinity.\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec20\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e4.3. Sugar content\\u003c/h2\\u003e \\u003cp\\u003eThe sugar content in all ten varieties was high, ranging from 57.963 to 71.880 g/100g FW, respectively, in Farad and Makhtoumi at moderate salinity. These concentrations were higher than those found in 12 varieties (44.300\\u0026ndash;64.100 g/100g) grown in Saudi Arabia and in 4 varieties cultivated in Kuwait (38.600\\u0026ndash;68.000 g/100g), as reported by El-Mergawi and AlGeffari (2018) and Al-Hilal et al., \\u003cspan citationid=\\\"CR9\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e), respectively. However, higher amounts were previously detected in Bushibal, Gash Gaafar, Gash Habash, Lulu, and Shahl, cultivated in the United Arab Emirates (81-88.4%) (Al-Hooti et al., \\u003cspan citationid=\\\"CR10\\\" class=\\\"CitationRef\\\"\\u003e1997\\u003c/span\\u003e). The results showed that glucose and fructose were the main sugars detected in similar proportions across the ten studied varieties. In contrast, Sukkary is the only variety with a significant amount of sucrose, ranging from 24.36 to 27.15 g/100g FW. Glucose and fructose were also reported as the main reducing sugars in several date palm varieties cultivated in Tunisia (Mrabet et al., \\u003cspan citationid=\\\"CR43\\\" class=\\\"CitationRef\\\"\\u003e2008\\u003c/span\\u003e; Bettaieb et al., \\u003cspan citationid=\\\"CR21\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e), Oman (Ali et al., \\u003cspan citationid=\\\"CR11\\\" class=\\\"CitationRef\\\"\\u003e2008\\u003c/span\\u003e), Algeria (Gourchala et al., \\u003cspan citationid=\\\"CR31\\\" class=\\\"CitationRef\\\"\\u003e2016\\u003c/span\\u003e), and Saudi Arabia (Assirey, \\u003cspan citationid=\\\"CR18\\\" class=\\\"CitationRef\\\"\\u003e2014\\u003c/span\\u003e; El-Mergawi and AlGeffari, 2018). Alternatively, previous studies have found higher levels of sucrose compared to reducing sugars in Sukkari (Hammami et al., \\u003cspan citationid=\\\"CR33\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e), Deglet Noor (Bettaieb et al., \\u003cspan citationid=\\\"CR21\\\" class=\\\"CitationRef\\\"\\u003e2023\\u003c/span\\u003e).\\u003c/p\\u003e \\u003cp\\u003eIn the present research, the sugar content, including glucose, fructose, and sucrose, remained unaffected by increasing salinity levels. Our findings align with those of Hammami et al. (\\u003cspan citationid=\\\"CR33\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e), who noted that the fructose content in Farad, Lulu, Khalas, Sukkari, and Ajwat al Madinah was not influenced by salt stress. However, the same authors also reported that glucose content decreased under moderate salinity but increased at high levels. Additionally, total sugar content remained constant at moderate salinity before decreasing at high salinity. It is important to note that the date palm trees in our study were subjected to salt stress for 15 years, whereas those studied by Hammami et al. (\\u003cspan citationid=\\\"CR33\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e) were exposed to salinity for a longer duration of more than 20 years. Several reports have indicated that saline stress affects carbohydrate levels in various annual species, impacting sugar contents in different parts of the plants and their fruits (Al-Hooti et al., \\u003cspan citationid=\\\"CR10\\\" class=\\\"CitationRef\\\"\\u003e1997\\u003c/span\\u003e). However, little is known about trees and their fruits under prolonged salt stress. Some studies have indicated that the sugar content in plant tissues increases when exposed to salt stress, showing a gradual rise as salt concentration increases (Li et al., \\u003cspan citationid=\\\"CR40\\\" class=\\\"CitationRef\\\"\\u003e2010\\u003c/span\\u003e; Munir et al., \\u003cspan citationid=\\\"CR45\\\" class=\\\"CitationRef\\\"\\u003e2019\\u003c/span\\u003e; Shao et al., \\u003cspan citationid=\\\"CR49\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e). Research shows that the sugar content in the leaves of tomatoes tends to decrease with higher NaCl concentrations (Chen et al., \\u003cspan citationid=\\\"CR23\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e). However, Alamgir et al. (1999) found that while salinity reduced sugar content in four rice varieties, it increased sugar content in five other varieties. In contrast, Ruan et al. (\\u003cspan citationid=\\\"CR47\\\" class=\\\"CitationRef\\\"\\u003e2002\\u003c/span\\u003e) reported inconsistent trends regarding total soluble sugars in hybrid rice under different salt stress conditions (50, 100, and 150 mM NaCl). In conclusion, the effect of salinity on sugar content is influenced by the specific species, variety (Li et al., \\u003cspan citationid=\\\"CR39\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e), and the intensity of the stress (Aljaloud et al., \\u003cspan citationid=\\\"CR12\\\" class=\\\"CitationRef\\\"\\u003e2020\\u003c/span\\u003e; Li et al., \\u003cspan citationid=\\\"CR39\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e; Chen et al., \\u003cspan citationid=\\\"CR23\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e).\\u003c/p\\u003e \\u003c/div\\u003e \\u003cdiv id=\\\"Sec21\\\" class=\\\"Section2\\\"\\u003e \\u003ch2\\u003e4.4. PCA, correlations and heatmap\\u003c/h2\\u003e \\u003cp\\u003eThe mineral content of date palm fruits subjected to long-term irrigation with varying salinity levels (low, moderate, and high) was thoroughly discussed in the study by Dghaim et al. (\\u003cspan citationid=\\\"CR25\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e). This research, however, focuses on their relationship with properties such as protein, total phenolic compounds, and the composition of fruit sugars. The principal component analysis generated clear distinctions among the fruit samples. It was determined that ten out of the sixteen parameters studied were significant in distinguishing between the different samples. These parameters include glucose, fructose, sucrose, protein, total phenolics, phosphorus, calcium, sodium, magnesium, and iron, together accounting for 52% of the total variation. The Pearson correlation analysis conducted at various salinity levels indicated a strong positive correlation between Pr and TPH, which remained consistent despite increasing salinity levels.\\u003c/p\\u003e \\u003cp\\u003eThe heatmap visualization revealed that the different samples collected can be categorized into five distinct groups. Among them, two particularly interesting groups stand out. The first group includes ABUM-S2, ROT-S3, SUK-S3, AJM-S1, AJM-S2, and AJM-S3. This group is characterized by the highest levels of total TPH, Pr, Fe, and K, along with good levels of Cu and Mg, while exhibiting low levels of TS and Na. This group is particularly important due to its high TPH, which serves as a significant source of antioxidants that can enhance human health and reduce disease risk (Deng et al., \\u003cspan citationid=\\\"CR24\\\" class=\\\"CitationRef\\\"\\u003e2012\\u003c/span\\u003e). The high potassium content is crucial for maintaining normal blood pressure, while the low sodium content in dates benefits individuals with hypertension (Wang et al., \\u003cspan citationid=\\\"CR54\\\" class=\\\"CitationRef\\\"\\u003e2013\\u003c/span\\u003e). Additionally, the richness of Fe in these date samples could serve as an effective supplement for iron deficiency, without side effects such as nausea, headaches, and anorexia often associated with conventional iron supplements (Wang et al., \\u003cspan citationid=\\\"CR54\\\" class=\\\"CitationRef\\\"\\u003e2013\\u003c/span\\u003e). Furthermore, their magnesium richness may benefit bone development and energy metabolism (Assirey, \\u003cspan citationid=\\\"CR18\\\" class=\\\"CitationRef\\\"\\u003e2014\\u003c/span\\u003e). The second notable group includes NAG-S2, NAG-S3, BAR-S2, and BAR-S3. The second group of samples is quite similar to the first in terms of Pr, TPH, Fe, Cu, and Mg. However, the samples in this second group exhibit lower K content while showing higher levels of Na, Mn, and Zn than those in the first group. Zinc is essential for the proper functioning of the immune system.\\u003c/p\\u003e \\u003cp\\u003eIt is important to note that ROT, SUK, NAG, and BAR varieties have previously been identified as salt-tolerant, as their yields remained unaffected by increasing salinity levels, as reported by Al Dakheel et al. (\\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e). Our findings highlight the good fruit quality of these varieties under moderate and high salinity conditions. In fact, the present results suggest that ROT, SUK, NAG, and BAR could be selected for sustainable date palm cultivation in hyper-arid saline environments, including the UAE. While increased salinity levels reduced the yield of AJM (Al Dakheel et al., \\u003cspan citationid=\\\"CR4\\\" class=\\\"CitationRef\\\"\\u003e2022\\u003c/span\\u003e), our study showed that the quality of the fruits remained unaffected. This finding aligns with the results of (Dghaim et al., \\u003cspan citationid=\\\"CR25\\\" class=\\\"CitationRef\\\"\\u003e2021\\u003c/span\\u003e; Hammami et al., \\u003cspan citationid=\\\"CR33\\\" class=\\\"CitationRef\\\"\\u003e2024\\u003c/span\\u003e). This indicates the need to include parameters such as protein, polyphenols, and minerals in the market evaluation of date fruits. This approach will ultimately support farmers in these regions.\\u003c/p\\u003e \\u003c/div\\u003e\"},{\"header\":\"Conclusion\",\"content\":\"\\u003cp\\u003eThe nutritional composition of ten varieties of date palms cultivated under three different salinity levels revealed that Rhothan, Sukkari, Naghal and Barhi can be selected for cultivation in hyper-arid saline environments. Notably, these varieties demonstrated the highest levels of protein, total phenols, iron, copper, and manganese under moderate and high salinity conditions, indicating favorable nutritional characteristics for human consumption and dietary considerations. Furthermore, the current results suggest that AJM may be chosen, as its fruit quality remains unaffected by increasing salinity levels.\\u003c/p\\u003e\"},{\"header\":\"Declarations\",\"content\":\"\\u003cp\\u003e \\u003ch2\\u003eCompeting interests:\\u003c/h2\\u003e \\u003cp\\u003eThe authors declare that they have no actual or potential competing interests, including any financial, personal, or other relationships with other people or organizations.\\u003c/p\\u003e \\u003c/p\\u003e\\u003cp\\u003e \\u003ch2\\u003eStatement\\u003c/h2\\u003e \\u003cp\\u003eAll datasets generated and/or analyzed in this study are included in this published article and its supplementary information files. Additional raw data (protein, phenolic, sugar profile, and mineral datasets) are available from the corresponding author upon reasonable request.\\u003c/p\\u003e \\u003c/p\\u003e\\u003ch2\\u003eFunding:\\u003c/h2\\u003e \\u003cp\\u003eThis work was supported by the International Center for Biosaline Agriculture (ICBA), ICBA.032; the Department of Environmental and Sustainability Sciences and Department of Health Sciences, College of Natural and Health Sciences at Zayed University, Dubai, United Arab Emirates.\\u003c/p\\u003e\\u003ch2\\u003eAuthor Contribution\\u003c/h2\\u003e\\u003cp\\u003eAuthor Contributions: Conceptualization, Rania Dghaim. and Zied Hammami.; methodology, Zied Hammami. and Rania Dghaim.;Formal analysis Soumaya Tounsi-Hammami, Zied Hammami, Dalya Haroun; Writing original draft preparation, Soumaya Tounsi-Hammami, Zied Hammami.; writing\\u0026mdash;review: Soumaya Tounsi-Hammami, Zied Hammami, Dalya Haroun and Rania Dghaim and editing, Zied Hammami Dalya Haroun , Soumaya Tounsi-Hammami and Rania Dghaim supervision Zied Hammami project administration, Rania Dghaim and Zied HammamiAll authors have read and agreed to the published version of the manuscript.\\u003c/p\\u003e\\u003ch2\\u003eAcknowledgement\\u003c/h2\\u003e\\u003cp\\u003eFunding: This work was supported by the International Center for Biosaline Agriculture (ICBA), ICBA.032; the Department of Environmental and Sustainability Sciences and Department of Health Sciences, College of Natural and Health Sciences at Zayed University, Dubai, United Arab Emirates. Competing interests: The authors declare that they have no actual or potential competing interests, including any financial, personal, or other relationships with other people or organizations.\\u003c/p\\u003e\\u003ch2\\u003eData Availability\\u003c/h2\\u003e\\u003cp\\u003eAll datasets generated and/or analyzed in this study are included in this published article and its supplementary information files. Additional raw data (protein, phenolic, sugar profile, and mineral datasets) are available from the corresponding author upon reasonable request.\\u003c/p\\u003e\"},{\"header\":\"References\",\"content\":\"\\u003col\\u003e\\u003cli\\u003e\\u003cspan\\u003eAbbas, M., Abdulwahid, A. \\u0026amp; Abass, K. Effect of pollen parent on certain aspects of fruit development of Hillawi date palm (Phoenix dactylifera L.) in relation to levels of endogenous gibberellins. (2012).\\u003c/span\\u003e\\u003c/li\\u003e \\u003cli\\u003e\\u003cspan\\u003eAbul-Soad, A. A., Mohamed, N. 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Effects of salt stress on ion content, antioxidant enzymes and protein profile in different tissues of Broussonetia papyrifera. \\u003cem\\u003eS Afr. J. Bot.\\u003c/em\\u003e \\u003cb\\u003e85\\u003c/b\\u003e, 1\\u0026ndash;9 (2013).\\u003c/span\\u003e\\u003c/li\\u003e\\u003c/ol\\u003e\"},{\"header\":\"Table 1\",\"content\":\"\\u003cp\\u003eTable 1 is available in the Supplementary Files section.\\u003c/p\\u003e\"}],\"fulltextSource\":\"\",\"fullText\":\"\",\"funders\":[],\"hasAdminPriorityOnWorkflow\":false,\"hasManuscriptDocX\":true,\"hasOptedInToPreprint\":true,\"hasPassedJournalQc\":\"\",\"hasAnyPriority\":false,\"hideJournal\":false,\"highlight\":\"\",\"institution\":\"\",\"isAcceptedByJournal\":false,\"isAuthorSuppliedPdf\":false,\"isDeskRejected\":\"\",\"isHiddenFromSearch\":false,\"isInQc\":false,\"isInWorkflow\":false,\"isPdf\":false,\"isPdfUpToDate\":true,\"isWithdrawnOrRetracted\":false,\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"scientific-reports\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":false,\"externalIdentity\":\"scirep\",\"sideBox\":\"Learn more about [Scientific Reports](http://www.nature.com/srep/)\",\"snPcode\":\"\",\"submissionUrl\":\"\",\"title\":\"Scientific Reports\",\"twitterHandle\":\"\",\"acdcEnabled\":true,\"dfaEnabled\":true,\"editorialSystem\":\"stoa\",\"reportingPortfolio\":\"Scientific Reports\",\"inReviewEnabled\":true,\"inReviewRevisionsEnabled\":true},\"keywords\":\"Date palm, salinity, nutritional quality, minerals, protein, sugars, and phenolic compounds\",\"lastPublishedDoi\":\"10.21203/rs.3.rs-8557607/v1\",\"lastPublishedDoiUrl\":\"https://doi.org/10.21203/rs.3.rs-8557607/v1\",\"license\":{\"name\":\"CC BY 4.0\",\"url\":\"https://creativecommons.org/licenses/by/4.0/\"},\"manuscriptAbstract\":\"\\u003cp\\u003eNumerous studies have examined the effects of salinity on the growth of date palms, yet few have addressed the changes in fruit quality. This study investigates the impact of long-term saline water irrigation, applied over two decades, on the nutritional quality of date palm fruits. Ten varieties were irrigated with three levels of salinity (5, 10, and 15 dS.m\\u003csup\\u003e\\u0026minus;\\u0026thinsp;1\\u003c/sup\\u003e), and their fruits were analyzed for protein, phenolic compounds, sugars, and mineral content.\\u003c/p\\u003e \\u003cp\\u003eResults showed that protein, total polyphenols (TPH), and minerals were significantly affected by variety, salinity, and their interactions. Sugar content was only influenced by variety (P\\u0026thinsp;\\u0026lt;\\u0026thinsp;0.001). The study found a strong positive correlation between protein content and total polyphenol levels (r\\u0026sup2; = 0.8), which remained stable with increasing salinity. Additionally, the correlation between protein and iron increased from r\\u0026sup2; = 0.3 at low salinity to r\\u0026sup2; = 0.7 at higher salinity, due to the mineral content of saline water affecting mineral levels in dates and the trees' defense mechanisms.\\u003c/p\\u003e \\u003cp\\u003ePrincipal component analysis and clustered heat maps revealed five distinct groups. One group, including Ajwat-Al-Madinah irrigated with three salinity levels, Abu-Maan irrigated with 10 dS.m-1, and Rhothan and Sukkari irrigated with 15 dS.m-1, showed the highest levels of TPH, protein, iron, and potassium, along with medium sugars and low sodium. Ajwat-Al-Madinah maintained high fruit quality despite increasing salinity levels. These varieties exhibited favorable nutritional characteristics for human consumption and dietary considerations, making them suitable for cultivation in hyper-arid saline environments.\\u003c/p\\u003e\",\"manuscriptTitle\":\"Long-term salinity irrigation alters nutritional composition in date palm fruits: implications for variety selection in hyper-arid agriculture\",\"msid\":\"\",\"msnumber\":\"\",\"nonDraftVersions\":[{\"code\":1,\"date\":\"2026-02-02 10:38:08\",\"doi\":\"10.21203/rs.3.rs-8557607/v1\",\"editorialEvents\":[{\"type\":\"communityComments\",\"content\":0},{\"type\":\"reviewerAgreed\",\"content\":\"285862941315878280903922633545034968827\",\"date\":\"2026-05-19T10:03:44+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"132549898153420668361100338805640525708\",\"date\":\"2026-04-25T09:08:30+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"editorInvitedReview\",\"content\":\"\",\"date\":\"2026-02-22T18:20:54+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"25052207523492392114052072716965369884\",\"date\":\"2026-02-22T17:04:24+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"46102405897089629885112217073306939052\",\"date\":\"2026-01-31T14:50:03+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"280058536461915394163587084779278605176\",\"date\":\"2026-01-30T08:21:01+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewerAgreed\",\"content\":\"203295407474356171876390374683934354345\",\"date\":\"2026-01-29T14:11:18+00:00\",\"index\":\"hide\",\"fulltext\":\"\"},{\"type\":\"reviewersInvited\",\"content\":\"\",\"date\":\"2026-01-29T09:56:23+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"editorAssigned\",\"content\":\"\",\"date\":\"2026-01-29T09:50:38+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"editorInvited\",\"content\":\"\",\"date\":\"2026-01-19T13:03:36+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"checksComplete\",\"content\":\"\",\"date\":\"2026-01-16T11:25:47+00:00\",\"index\":\"\",\"fulltext\":\"\"},{\"type\":\"submitted\",\"content\":\"Scientific Reports\",\"date\":\"2026-01-16T11:08:59+00:00\",\"index\":\"\",\"fulltext\":\"\"}],\"status\":\"published\",\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"scientific-reports\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":false,\"externalIdentity\":\"scirep\",\"sideBox\":\"Learn more about [Scientific Reports](http://www.nature.com/srep/)\",\"snPcode\":\"\",\"submissionUrl\":\"\",\"title\":\"Scientific Reports\",\"twitterHandle\":\"\",\"acdcEnabled\":true,\"dfaEnabled\":true,\"editorialSystem\":\"stoa\",\"reportingPortfolio\":\"Scientific Reports\",\"inReviewEnabled\":true,\"inReviewRevisionsEnabled\":true}}],\"origin\":\"\",\"ownerIdentity\":\"095871d8-d667-4c29-af05-79d77a48c7c1\",\"owner\":[],\"postedDate\":\"February 2nd, 2026\",\"published\":true,\"recentEditorialEvents\":[{\"type\":\"reviewerAgreed\",\"content\":\"285862941315878280903922633545034968827\",\"date\":\"2026-05-19T10:03:44+00:00\",\"index\":108,\"fulltext\":\"\"}],\"rejectedJournal\":[],\"revision\":\"\",\"amendment\":\"\",\"status\":\"under-review\",\"subjectAreas\":[{\"id\":62093335,\"name\":\"Biological sciences/Biochemistry\"},{\"id\":62093336,\"name\":\"Biological sciences/Ecology\"},{\"id\":62093337,\"name\":\"Earth and environmental sciences/Ecology\"},{\"id\":62093338,\"name\":\"Earth and environmental sciences/Environmental sciences\"},{\"id\":62093339,\"name\":\"Biological sciences/Physiology\"},{\"id\":62093340,\"name\":\"Biological sciences/Plant sciences\"}],\"tags\":[],\"updatedAt\":\"2026-02-02T10:38:09+00:00\",\"versionOfRecord\":[],\"versionCreatedAt\":\"2026-02-02 10:38:08\",\"video\":\"\",\"vorDoi\":\"\",\"vorDoiUrl\":\"\",\"workflowStages\":[]},\"version\":\"v1\",\"identity\":\"rs-8557607\",\"journalConfig\":\"researchsquare\"},\"__N_SSP\":true},\"page\":\"/article/[identity]/[[...version]]\",\"query\":{\"redirect\":\"/article/rs-8557607\",\"identity\":\"rs-8557607\",\"version\":[\"v1\"]},\"buildId\":\"XKTyCvWXoU3ODBz1xrDgd\",\"isFallback\":false,\"isExperimentalCompile\":false,\"dynamicIds\":[84888],\"gssp\":true,\"scriptLoader\":[]}","source_license":"CC-BY-4.0","license_restricted":false}