Fungal microflora in dried persimmon fruits

Gündüz, Gülten Tiryaki; Korkmaz, Ayça; Öztürk, Zerrin; Emenli, İlkim

doi:10.15586/qas2019.655

Cited by 3 publications

(2 citation statements)

References 37 publications

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“…The dominant microflora was Rhizopus sp., Penicillium sp., and Aspergillus sp. (Gündüz et al, 2020). Due to prolonged exposure to the AF toxin in fruits, its presence has been extended in fruit-based food matrices like fresh orange juices, pineapple, peach-packed juices, and apple and guava juices (Pallares et al, 2021).…”

Section: Aflatoxinmentioning

confidence: 99%

Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products

et al. 2023

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The incidence of aflatoxins, ochratoxin A, and patulin in fruits and processed fruit products has been ever more challenging and gained additional focus on ecofriendly mitigation strategies. The onset of these toxins is due to several factors involving insect attacks, agricultural practices, and climate change. Acute and chronic health hazards are clinically proven after consuming contaminated foodstuffs, even at lower concentrations of mycotoxins. Synergistic, masked, and substantial occurrence in fruit matrices increase their complexity in detection and detoxification; apparently, this article reviewed the available information on the occurrence of mycotoxins in several fruits and their products, focused on the conventional and advanced methods of identification, quantification, and decontamination techniques. Strengthening and implementing stringent international and national guidelines are required for impactful, tangible measures in the future. Nevertheless, controlling the mycotoxins in fruits will certainly be challenging for scientists. Therefore, more impactful technologies are still needed to eliminate the toxins at the threshold level of the food chain and ensure sustainable global food safety.

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Section: Aflatoxinmentioning

confidence: 99%

Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products

et al. 2023

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“…Oriental persimmon (D. kaki) fruits are round, dark red, yellow or bluish black, waxy, with yellow, edible peel, seeds are thinly sheathed, with a very hard endosperm, the embryo is flat or wedge-shaped and slightly curved (Gunduz et al, 2020). It should be eaten after the fruit is fully ripe.…”

Section: Introductionmentioning

confidence: 99%

The content of microelements in fruits of the oriental persimmon (Diospyros kaki) and its dietary role in remedying micronutrient deficiency in the region

Bakhshaliyeva,

Aliyeva,

Mammadov

et al. 2023

Regul. Mech. Biosyst.

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The relevance of the problem under study lies in the need to develop innovative approaches to the introduction of fruit crops into the diet to avoid the loss of nutrients and thus help prevent micronutrient deficiency in the human body. In this regard, the purpose of this article is to study the content of biologically active substances in the products of promising persimmon varieties and their effect on the normal functioning of the thyroid gland. The following results were obtained during the study: soil and climatic conditions affecting the nutritional value of the agricultural product were presented. It was established that Shaki-Zagatala economic region is an iodine deficiency endemic area and belongs to the zone of moderate iodine (I) deficiency. The quantity of macro- and microelements in fruits of 20 varieties of Oriental persimmon (Diospyros kaki) bred by folk selection growing in Shaki-Zagatala economic region was studied and compared by regions; the use of persimmon plants in the food industry as a way of increasing the amount of iodine in the human body was substantiated. It has been proved that in order to eliminate iodine deficiency, it is advantageous to eat more food enriched with iodine from fruits of the Oriental persimmon (D. kaki), which is rich in microelements. The role of awareness – raising activities among the population regarding health disorders associated with iodine deficiency was revealed. The practical value of the article materials consists in obtaining detailed information about biochemical composition of Oriental persimmon fruit (D. kaki) for the purpose of iodine deficiency prevention. The technologies of processing and storage of the product in fresh and processed form to preserve the useful properties of persimmon have been proposed in order to increase the profitability of production and increase the level of sales of products in the Shaki-Zagatala economic region of Azerbaijan.

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Inhibition of mold growth on the surface of dried persimmons using combined treatments of UV-C light and clove oil

Vurmaz

Gündüz

2020

Innovative Food Science & Emerging Technologies

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Fungal microflora in dried persimmon fruits

Cited by 3 publications

References 37 publications

Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products

Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products

The content of microelements in fruits of the oriental persimmon (Diospyros kaki) and its dietary role in remedying micronutrient deficiency in the region

Inhibition of mold growth on the surface of dried persimmons using combined treatments of UV-C light and clove oil

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