Exogenous application of natural extracts of persimmon (Diospyros kaki Thunb.) can help in maintaining nutritional and mineral composition of dried persimmon

Abstract

Persimmon (Diospyros kaki Thunb.) fruit is delicious as well as rich in nutritive and medicinal values.The fruit is not available throughout the year and also could not be grown across the world but is liked in many countries. Many people have access only to the dried fruits. Therefore, the demand of quality dry fruit is very high. This study was carried out to investigate the effect of persimmon-peel extracts in maintaining the quality characteristics of dried persimmon. Different treatments applied to the dried fruit were assessed on the basis of physicochemical and organoleptic properties. The findings reveal that dried persimmon sprayed with 10% persimmon-peel extract exhibited the highest overall acceptance value with considerable nutritional and mineral composition as compared to other treatments. The results suggest that application of persimmon-peel extracts could rather be effective to enhance the overall acceptance of dried persimmon fruit together with maintaining its nutritional quality as compared to the commercially available synthetic preservatives.

Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout

“…The color values of samples were determined following the Hunter's color measurement system as described earlier [57]. The 'L' (lightness), 'a' (redness), and 'b' (yellowness) values were measured using a Chroma Meter (CR-300, Minolta Corp., Tokyo, Japan).…”

Influence of Ulmi (Ulmus macrocarpa Hance) Cortex on Quality Characteristics and Antioxidant activity of Korean Traditional Wine, Takju

“…Color value measurement L* (lightness), a* (redness), and b* (yellowness) values of takju samples were measured using a Chroma meter (Minolta CR-300, Minolta Corp., Tokyo, Japan). Minolta calibration plate(YCIE= 94.5, XCIE= 0.3160, YCIE= 0.330) and Hunter Lab standard plate (L*= 97.51, a*= −0.18, b*= + 1.67) were used to standardize the instrument with D 65 illuminant (Kim et al, 2014).…”

“…3) Mean ± standard deviation of triplicate experiments, means of n=15 based on 5 points score (very poor, 1; poor, 2; fair, 3; good, 4; very good, 5). 4) Quoted values are means±SD of triplicate measurements. Values followed by different letters in the same row are significantly different (p<0.05).…”

“…Table 3. DPPH radical scavenging activity and total phenolic content of four ulmi cortex takjus Takju 1) Total phenolics (㎍/GAE 3) /ml of sample) DPPH (% Inhibition) 2) UCT-0 344.22±2.33c 4) 39.83±0.33c UCT-1 340.44±3.00c 40.91±1.11c UCT-5 362.11±0.92b 43.42±0.93b UCT-10 373.44±1.02a 45.91±0.21a 1) Abbreviations are specified in Table 1. 2) DPPH: DPPH free radical scavenging activity.…”

“…3) GAE: garlic acid equivant. 4) Quoted values are means±SD of triplicate measurements. Values followed by different letters in the same column are significantly different (p<0.05).…”