Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages

Vilhena, Nariane Q.; Gil, Rebeca; Llorca, Empar; Moraga, Gemma; Salvador, Alejandra

doi:10.3390/foods9070870

Cited by 12 publications

(8 citation statements)

References 34 publications

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“…The fresh samples served as a reference, the total color difference (Δ E * ) and hue angle ( h ° ) values were calculated according to Equation (1) and Equation (2), respectively. A hue angle of 0° represented red, 90° represented yellow, 180° represented green, and 270° represented blue (Vilhena et al, 2020).

∆ E^{*} goodbreak= \sqrt{{(L_{0} - L^{*})}^{2} + {(a_{0} - a^{*})}^{2} + {(b_{0} - b^{*})}^{2} .}

h^{°} goodbreak= italicarctan ((), \frac{b^{*}}{a^{*}}) .

…”

Section: Methodsmentioning

confidence: 99%

Comprehensive determination of the processing level of rhizome of Polygonatum sibiricum by macroscopic, micromorphological, and microscopic characterizations

Cheng

et al. 2022

Microscopy Res & Technique

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The rhizome of Polygonatum sibiricum Red. (PR, Huangjing in Chinese) has served as traditional medicine and foodstuff in China for over 2000 years. However, due to its irritating effect on the throat, Huangjing must be processed before clinical use. People have been exploring to determine the processing level of traditional Chinese medicine in an accurate tool. The evaluation of PR processing levels based on macroscopic and microscopic characteristics has not yet been performed. This study aimed to provide a convenient method to determine the level of PR processing by monitoring the changes in color and crystal inclusion. According to the Chinese Pharmacopeia (2020 edition), macroscopic, micromorphological, and microscopic observations were performed with a polarized light microscope. Color quantization based on the CIE L * a * b * color system using a CM-2300d colorimeter. Color parameters h , L * , and ΔE * had a significant influence on the differentiation ability. The inner transverse section of PR samples gradually turned into moist black with specular luster, which was consistent with the traditional identification of "brightness like oil and color like black lacquer." The change rate of the needle crystal morphology increased with the processing level, and the change rate of the needle crystal of the fifth product was over 90%. Combined with the correlation analysis, needle-like crystals were related to color parameters and could be used as an alternative marker to discriminate PR samples from different processing levels. The results confirmed the potential applicability of macroscopic and microscopic features for the classification of PR samples with different processing levels. Research Highlights1. Color parameters h , L * , and ΔE * had a significant influence on the differentiation ability.2. Micromorphological results were consistent with the traditional identification.3. High correlations were found between color parameters and needle-like crystals.

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∆ E^{*} goodbreak= \sqrt{{(L_{0} - L^{*})}^{2} + {(a_{0} - a^{*})}^{2} + {(b_{0} - b^{*})}^{2} .}

h^{°} goodbreak= italicarctan ((), \frac{b^{*}}{a^{*}}) .

…”

Section: Methodsmentioning

confidence: 99%

Comprehensive determination of the processing level of rhizome of Polygonatum sibiricum by macroscopic, micromorphological, and microscopic characterizations

Cheng

et al. 2022

Microscopy Res & Technique

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“…The formation of brown compounds from the browning mechanisms during drying dulls the fruit slices, and lowers L* [53,54]. The results of Corzo and Álvarez [55] point to a slope of more than 1 for the curves of L* dried = f(L* fresh), i.e., a greater fall in luminance during drying for ripe fresh products characterized by low L*, comparative to immature fresh products with high L*.…”

Section: Luminance (L*)mentioning

confidence: 96%

Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

Diop

Méot

Léchaudel

et al. 2021

Foods

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The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.

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“…Thus, no deastringency treatment is required, and the authors suggested that using this natural drying technology, which has yet to be implemented in the Rojo Brillante persimmon industry, might be a good way to decrease the variety's surplus. Vilhena et al (2020) analyzed the physicochemical and microstructural changes during air drying of Rojo Brillante persimmons harvested in early maturity stage (S1) and last maturity stage (S2). Water loss caused shrinkage, which resulted in secondary epidermis creation and interior pulp gelling.…”

Section: Dried Persimmonmentioning

confidence: 99%

Valorization of Persimmon Fruit Through the Development of New Food Products

Hosseininejad

González

Hernando

et al. 2022

Front. Food. Sci. Technol.

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Persimmon (Diospyros kaki Thunb.) fruits are among the most widely cultivated fruit crops worldwide, they are widespread in Asian countries and Europe, and their production is increasing along with the demand of consumers. Persimmon is a good source of nutrients and bioactive compounds, especially dietary fiber, carotenoids, and phenolic compounds, among other bioactive phytochemicals. However, persimmon is among the fruits, with a significant postharvest loss over the last few years. The cultivation of persimmon has a limited shelf life; it is a seasonal fruit and is perishable and difficult to store and transport; therefore, many persimmons are discarded. Currently, there is an increase in the valorization of the discarded persimmon fruits to generate opportunities and create a more sustainable system, in line with a possible circular economy. Therefore, in this review, we aim to compile an updated and brief revision of persimmons’ main chemical and bioactive compounds and the potential use of persimmon surpluses and by-products in developing new food products.

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Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages

Cited by 12 publications

References 34 publications

Comprehensive determination of the processing level of rhizome of Polygonatum sibiricum by macroscopic, micromorphological, and microscopic characterizations

Comprehensive determination of the processing level of rhizome of Polygonatum sibiricum by macroscopic, micromorphological, and microscopic characterizations

Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes

Valorization of Persimmon Fruit Through the Development of New Food Products

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