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Effect of Cinnamon Pretreatment and Packaging Materials on the Quality of Dried Persimmon  

Park Hyung-woo (Korea Food Research Institute)
Lee Seon-Ah (Korea Food Research Institute)
Cha Hwan-Soo (Korea Food Research Institute)
Kim Sang-Hee (Korea Food Research Institute)
Kim Yoon-Ho (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.12, no.4, 2005 , pp. 305-309 More about this Journal
Abstract
To investigate the effects of cinnamon extracts pretreatment and packaging on the quality of dried persimmon. Dried persimmon were storaged during 100 days at room temperature($15^{\circ}C$) after dipping in cinnamon extracts and then packaging with LDPE(low density polyethylene) and Nylon/LDPE pouch Weight loss of dried persimmon treated with K-V was maintained $20.2\%$ lower than control. Firmness was $87\%$, browning was $56\%$ lower. Skin color change was 0.80 point, which was the lowest changes comparing with others. As a result, dipping in cinnamon extracts and packaging Nylon/LDPE film were good for maintaining dried qualities.
Keywords
cinnamon extract; dried persimmon; packaging; LDPE; Nylon/LDPE;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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