In:
Food Science & Nutrition, Wiley, Vol. 6, No. 8 ( 2018-11), p. 1991-1998
Abstract:
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.
Type of Medium:
Online Resource
ISSN:
2048-7177
,
2048-7177
DOI:
10.1002/fsn3.2018.6.issue-8
Language:
English
Publisher:
Wiley
Publication Date:
2018
detail.hit.zdb_id:
2703010-6
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