Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon

Cárcel, Juan A.; García-Pérez, J.V.; Sanjuán, Neus; Mulet, A.

doi:10.1016/j.lwt.2010.04.011

Cited by 31 publications

(31 citation statements)

References 19 publications

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“…Samples dried at 50 °C had lower appearance scores than those dried at 65 or 80 °C. Samples dried at 80 °C had lower L* values than samples dried at 65 °C, which could be attributed to the nonenzymatic browning reaction occurring at higher drying temperatures, which agrees with the findings of Carcel et al (2010), who reported faster color darkening at higher temperatures. Accordingly, the drying process had a positive effect on the lightness of persimmon provided that it was carried out at reasonably high temperatures.…”

Section: Discussionsupporting

confidence: 89%

Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Bölek¹,

Obuz²

2014

Turk J Agric For

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IntroductionDrying is one of the oldest methods of food preservation. Fruits can be dried to extend their shelf life, and this gives us the opportunity to benefit from these fruits off season. Persimmon (Diospyros kaki L.) is not marketed efficiently because it stays in the markets for a short period of time, and therefore consumers and producers cannot benefit from it adequately. Drying can allow us to use the persimmon off season, and drying also removes the astringency that comes from the phenolic compounds of some varieties. Astringency and color have been reported in the literature as the most important quality characteristics of dried persimmon (Akyıldız et al., 2004) Persimmon has a therapeutic effect on cardiovascular system disease. Recently, studies have determined that persimmon reduces cholesterol and blood pressure, strengthens the immune system, remedies digestive system diseases, and helps to prevent cancer. Generally, persimmon has a therapeutic effect on weakness, anemia, vitamin deficiency, and gastrointestinal diseases (Yönel et al., 2008). Park et al. (2006) sun-dried or oven-dried fresh persimmons and investigated the effect of drying on dietary fiber, minerals, total phenolic content, and antioxidant activities and reported that there was no significant difference between dietary fiber and mineral content of fresh and dried persimmon. Baltacıoğlu and Artık (2013) investigated the changes in total phenolic content and total phenolic composition of 6 different persimmon cultivars during postharvest storage. They also determined the chemical composition and distribution of sugars and L-ascorbic acid content and reported that persimmons were a good source of polyphenolic compounds, L-ascorbic acid, and sugars, especially glucose and fructose. Jung et al. (2005) studied the soluble and insoluble dietary fiber, mineral content, total phenol, phenolic acid, and antioxidant potential of the fresh and dried persimmons. They did not report any statistical difference in dietary fiber, minerals, total phenolic content, or antioxidant potential between fresh persimmons and dried persimmons. Akyıldız et al. (2004) dipped Türkay variety astringent sliced persimmons into 8% sodium metabisulfite solution and into water and then dried them in a cabinet dryer at 60 °C, 75 °C, and 90 °C. During the drying process, they investigated changes in sulfur, total phenolic content, and color and reported that total Abstract: Although Trabzon persimmon (Diospyros kaki L.) is a beneficial fruit for both human health and industrial use, it is generally used seasonally, and inadequate attention has been given to its off-season use. This study was designed to determine the best drying method for optimizing the quality of dried Trabzon persimmon (Diospyros kaki 'Fuyu'). Samples treated with sodium metabisulfite prior to drying and dried at 65 °C had the highest L* value (P < 0.05). Rehydration value and ascorbic acid content of samples dried at 50 °C were the highest. Nevertheless, these samples had lower total phenolic cont...

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Section: Discussionsupporting

confidence: 89%

Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Bölek¹,

Obuz²

2014

Turk J Agric For

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“…Choi et al [5] observed that the L * , a * , and b * values were significantly decreased in semidried persimmons during storage for 20, 25, and 80 days at 10, 0, and − 10°C, respectively. Cárcel et al [14] also reported that the color change in dried persimmons was reduced at 2°C (ΔL * − 12.0%) than at 28°C (ΔL * − 46.4%) after storage for 409 days.…”

Section: Microbial Populations In Dried Persimmons At Differentmentioning

confidence: 93%

“…In general, microbiological, physicochemical, and sensory properties are considered for determining the shelf-life and quality of foods [12]. Major quality parameters associated with dried foods are the changes in color, visual appearance, microbial population abundance, texture, nutrients, and water activity [13,14]. However, the quality parameters for determining the shelf-life and quality of dried foods have not been intensively investigated so far in persimmons.…”

Section: Introductionmentioning

confidence: 99%

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Hyun

Kim

et al. 2019

Journal of Food Quality

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This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon samples were evaluated for changes in weight, moisture content, color, texture (hardness and gumminess), and microbial populations during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Overall, dried persimmon-2 showed lower levels of total mesophilic bacteria, Escherichia coli, coliforms, yeasts, and molds than dried persimmon-1. Among the physicochemical qualities, significant differences were observed in color parameters such as L∗, a∗, and b∗ of the dried persimmons. However, no significant differences in weight, moisture content, and texture were observed in dried persimmons during storage for 70 days. Thus, changes in visual appearance and color index such as chroma value and browning index can be used as indicators for determining the shelf-life of dried persimmons.

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“…Maskan (2001) reported for kiwi fruit that an L* value of about 40 was reached after 5 min of microwave drying and about 325 min of hot air drying; therefore, microwave would give a destruction rate 65 times faster than hot air (60°C). Cárcel et al (2010) concluded for persimmon that pretreatment with potassium meta-bisulphite generated significantly brighter dried samples than both the untreated samples and those pretreated using citric acid. Maskan et al (2002) found that the parameters a and b increased and L value decreased during grape juice concentration processing.…”

Section: Changes In Colour Of Food Products During Postharvest Handlimentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,586

899

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Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

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Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon

Cited by 31 publications

References 19 publications

Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

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