A comprehensive review of postharvest preservation, valorization, and functional food applications of barhi date palm ( Phoenix dactylifera L.)

Barhi date palm fruits (BDP), and particularly at the Khalal stage, are highly perishable and exhibit a short postharvest life, despite their high nutritional and commercial value. This review summarizes the recent advances aimed at extending BDP shelf life and improving marketability. It emphasizes integrated preservation strategies that combine thermal and non-thermal technologies, in conjunction with edible coatings and modified atmosphere packaging (MAP) to maintain quality and delay deterioration. Beyond preservation, this review discusses the transformation of BDP fruits into value-added products particularly in functional food applications. Bioactive compounds naturally present in BDP enhance the nutritional and functional properties of foods, serving a fat replacers in meat products or fiber enrichers in baked goods. Thevalorization of processing by-products, particularly seeds, is also highlighted, as they contain oils and phenolic compounds with antioxidant and nutraceutical potential. These components can be converted into functional ingredients, supporting sustainable production and a circular bioeconomy. Overall, maximizing BDP utilization requires a comprehensive approach integrating innovative product development, effective preservation technologies, and sustainable by-product management. Such strategies reduce waste, increase economic returns andmeet the growing consumer demand for health-oriented and sustainable food products.