Kalra and Jawanda harvested date fruits of Khudrawi and Shamran varieties at their hard stage and treated them with NaCl at 0.5–2.0% and acetic acid at 0.5–2% alone and in combination. They packed the dates in wooden boxes lined with paper and stored at room temperature for 18–24 h, after which fruit ripening was assessed. Fruits of Khudrawi and Shamran treated with 2.0% NaCl alone achieved 72% and 75% ripening as determined by weight, respectively (Kalra and Jawanda, 1974).