Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures
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 chang...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/6256409 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832550038071410688 |
|---|---|
| author | Jeong-Eun Hyun Ji-Yeon Kim Eun-Mi Kim Jong-Chan Kim Sun-Young Lee |
| author_facet | Jeong-Eun Hyun Ji-Yeon Kim Eun-Mi Kim Jong-Chan Kim Sun-Young Lee |
| author_sort | Jeong-Eun Hyun |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-eb60d0afea5a454395cfc79b5c6b1fbd |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-eb60d0afea5a454395cfc79b5c6b1fbd2025-02-03T06:07:56ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/62564096256409Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various TemperaturesJeong-Eun Hyun0Ji-Yeon Kim1Eun-Mi Kim2Jong-Chan Kim3Sun-Young Lee4Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, Republic of KoreaDepartment of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, Republic of KoreaDivision of Food Safety, Distribution and Standard, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Jeonju-si, Jeollabuk-do, Republic of KoreaDivision of Food Safety, Distribution and Standard, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Jeonju-si, Jeollabuk-do, Republic of KoreaDepartment of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, Republic of KoreaThis 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.http://dx.doi.org/10.1155/2019/6256409 |
| spellingShingle | Jeong-Eun Hyun Ji-Yeon Kim Eun-Mi Kim Jong-Chan Kim Sun-Young Lee Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures Journal of Food Quality |
| title | Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures |
| title_full | Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures |
| title_fullStr | Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures |
| title_full_unstemmed | Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures |
| title_short | Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures |
| title_sort | changes in microbiological and physicochemical quality of dried persimmons diospyros kaki thunb stored at various temperatures |
| url | http://dx.doi.org/10.1155/2019/6256409 |
| work_keys_str_mv | AT jeongeunhyun changesinmicrobiologicalandphysicochemicalqualityofdriedpersimmonsdiospyroskakithunbstoredatvarioustemperatures AT jiyeonkim changesinmicrobiologicalandphysicochemicalqualityofdriedpersimmonsdiospyroskakithunbstoredatvarioustemperatures AT eunmikim changesinmicrobiologicalandphysicochemicalqualityofdriedpersimmonsdiospyroskakithunbstoredatvarioustemperatures AT jongchankim changesinmicrobiologicalandphysicochemicalqualityofdriedpersimmonsdiospyroskakithunbstoredatvarioustemperatures AT sunyounglee changesinmicrobiologicalandphysicochemicalqualityofdriedpersimmonsdiospyroskakithunbstoredatvarioustemperatures |