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Effects of Grapefruit Seed Extract Pretreatment and Packaging Materials on Quality of Dried Persimmons  

Park Hyung-Woo (Korea Food Research Institute)
Cha Hwan-Soo (Korea Food Research Institute)
Kim Sang-Hee (Korea Food Research Institute)
Park Hye-Ran (Korea Food Research Institute)
Lee Seon-Ah (Korea Food Research Institute)
Kim Yoon-Ho (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 168-173 More about this Journal
Abstract
To investigate the effect of grapefruit seed extract pretreatment and packaging materials on the quality of dried persimmon, dried persimmons were stored for $60{\sim}100$ days at room temperature $(15^{\circ}C)$ after dipping in grapefruit seed extract and then packing with LDPE (low density polyethylene) film and Nylon/LDPE film pouch $(30{\times}30cm^2)$. Weight loss of dried persimmon packaged with Nylon/LDPE film was not exceeded 86% of control. 60% mold occurrence and 50% browness were observed compared to control. There were no significant differences in the firmness, soluble solid content and color between grapefruit seed extract pretreatment and control. Grapefruit seed extracts pretreatment had an effect on the inhibition of color change in Hunters value.
Keywords
grapefruit seed extract; dried persimmon; packaging; LDPE; Nylon/LDPE;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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