Open AccessComparison of the quality of dried persimmon ( Diospyros kaki THUNB .) treated with medicinal plant extracts and food additives
Author(s) -
Kim JunHoi,
Chung Il Kyung,
Kim Hak Yoon,
Kim KyungMin
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.673
Subject(s) - diospyros kaki , sugar , chemistry , antifungal , brix , food science , horticulture , fumigation , reducing sugar , botany , biology , microbiology and biotechnology
We evaluated the direct application of different extracts from plant‐derived compounds at different ratios. The best effect was observed with the combination of 18.18% clove, 9.90% cinnamon, 9.09% licorice, 4.55% firmament, 4.55% grapefruit seed extract, and 54.54% apple cider vinegar. The combination of these compounds improved the moisture content of the fruit and showed antifungal, antibrowning, and antifungal/antibrowning effects as compared with the control following 6‐week treatment. The treatment resulted in an increase in the overall sugar concentration of dried persimmons. Antibrowning/antifungal test showed high sugar content of 30–39 °brix. The hardness of the treatment groups was similar to that of the control and decreased by 0.5 to 0.8 after 6 weeks. The evaluation of color change revealed a decreasing tendency in the value of △ E during the drying period. Thus, natural extracts effectively suppressed the quality degradation during drying of persimmon and may be used to replace sulfur fumigation.