Effect of the application of thyme and lemon essential oils in packaging of minimally processed persimmon

Almela C., . and Ortolá M. D., . and Tarrazó J., . and Castelló M. L., . Effect of the application of thyme and lemon essential oils in packaging of minimally processed persimmon. pp. 2315-2323. ISSN 22317546

The aim of this research was to develop a minimally processed persimmon product by applying different volumes (50 250 and 500 L) of thyme essential oil (TEO) or lemon essential oil (LEO) inside the package in order to increase shelf life. Samples were stored at 4C for 13 days. Analyses were periodically carried out on moisture content soluble solids content antioxidant capacity total phenols pH optical and mechanical properties and microbial counts. The results showed no improvements in antioxidant capacity total phenol content colour or texture resulting from the use of these essential oils (EOs) inside the package. Hence the application of 500 L of LEO actually browned the samples. However the highest doses of LEO (250 and 500 L) did lead to a reduction of mesophilic aerobic which could give rise to a new strategy for extending the shelf life of cut fresh-persimmon products but considering the use of some antibrownings.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/37%20IFRJ%...

Abstract

The aim of this research was to develop a minimally processed persimmon product by applying different volumes (50 250 and 500 L) of thyme essential oil (TEO) or lemon essential oil (LEO) inside the package in order to increase shelf life. Samples were stored at 4C for 13 days. Analyses were periodically carried out on moisture content soluble solids content antioxidant capacity total phenols pH optical and mechanical properties and microbial counts. The results showed no improvements in antioxidant capacity total phenol content colour or texture resulting from the use of these essential oils (EOs) inside the package. Hence the application of 500 L of LEO actually browned the samples. However the highest doses of LEO (250 and 500 L) did lead to a reduction of mesophilic aerobic which could give rise to a new strategy for extending the shelf life of cut fresh-persimmon products but considering the use of some antibrownings.

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Item Type:	Article
AGROVOC Term:	Essential oils
AGROVOC Term:	Thyme
AGROVOC Term:	Lemons
AGROVOC Term:	Antioxidants
AGROVOC Term:	American persimmon
AGROVOC Term:	Diospyros kaki
AGROVOC Term:	Moisture content
AGROVOC Term:	Mechanical properties
AGROVOC Term:	Optical properties
AGROVOC Term:	Packaging
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21938

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