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.
Highlights
The fruit persimmon (Diospyros kaki THUNB.) has been domestically grown for a long time everywhere except mountainous area and regions with an average annual temperature of less than 10°C
Persimmon is a rich source of minerals as well as vitamins A, B, and C and contains pectin and carotenoid
The color of the fruit is attributed to the carotenoid pigments in the pericarp and the content of lycopene is related with the autumn daylight conditions
Summary
The fruit persimmon (Diospyros kaki THUNB.) has been domestically grown for a long time everywhere except mountainous area and regions with an average annual temperature of less than 10°C. Several studies are focusing on the identification of compounds with high antioxidative activities and several health benefits from natural sources such as plants in the form of medicines and health supplements (Lee, Oh, & Hong, 2002; Shin, Kim, & Han, 1997). Molecules such as α-tocopherol, vitamin C, carotenoid, and flavonoid are known for their natural antioxidant activities and are usually extracted from animals and plants. We investigated the effected of natural extracts and food additives on the quality of dried persimmons
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