Isolation and Identification of Contaminated Organisms on Dried Persimmon

Kang, Bok-Hee; Jo, Mi-Young; Hur, Sang-Sun; Shin, Kee‐Sun; Lee, Dong‐Sun; Lee, Sang‐Han; Lee, Jin-Man

doi:10.11002/kjfp.2012.19.6.939

Cited by 7 publications

(4 citation statements)

References 10 publications

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“…During 70 days of storage, E. coli was not detected on dried persimmons (<0.48 log 10 CFU/g). Similar to the results of the present study, Kang et al [16] reported that initial populations of total aerobic bacteria ranged from 2.71 to 4.36 log 10 CFU/g on dried persimmons collected from farms in Sangju. e average populations of total mesophilic bacteria, coliforms, yeasts, and molds on dried persimmons were not significantly different at different storage temperatures (Duncan test, p > 0.05) during storage for 70 days.…”

Section: Microbial Populations In Dried Persimmons At Differentsupporting

confidence: 90%

“…However, the quality parameters for determining the shelf-life and quality of dried foods have not been intensively investigated so far in persimmons. As dried persimmon is recommended to store at freezing temperature, several studies evaluated physicochemical and organoleptic quality change in dried persimmons during storage at freezing temperature [15][16][17]. However, determination of shelf-life could take a long time if the experiments are conducted at low temperature such as − 20°C.…”

Section: Introductionmentioning

confidence: 99%

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Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Hyun

Kim

et al. 2019

Journal of Food Quality

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This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon samples were evaluated for changes in weight, moisture content, color, texture (hardness and gumminess), and microbial populations during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Overall, dried persimmon-2 showed lower levels of total mesophilic bacteria, Escherichia coli, coliforms, yeasts, and molds than dried persimmon-1. Among the physicochemical qualities, significant differences were observed in color parameters such as L∗, a∗, and b∗ of the dried persimmons. However, no significant differences in weight, moisture content, and texture were observed in dried persimmons during storage for 70 days. Thus, changes in visual appearance and color index such as chroma value and browning index can be used as indicators for determining the shelf-life of dried persimmons.

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Section: Microbial Populations In Dried Persimmons At Differentsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Hyun

Kim

et al. 2019

Journal of Food Quality

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“…are a concern since these microorganisms are known to produce a wide spectrum of highly toxic metabolites. Bok-Hee et al (2012) reported that Penicillium spp., identified as a major causative microorganism, accounted for the highest percentage of contamination in dried persimmons. Cladosporium spp.…”

Section: Resultsmentioning

confidence: 99%

Fungal microflora in dried persimmon fruits

Gündüz

Korkmaz

Öztürk

et al. 2020

Qual. Assur. Saf. Crops Foods

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Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of <1-4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.

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“…After 20 days of storage at -10°C, there were no major changes in microbiological counts. According to a study by Kang et al [24], the main contaminants were yeasts, including Citeromyces matritensis and Metschnikowia sp., and moulds, such as Penicillium sp. and Aspergillus.…”

Section: Microbiological Analysismentioning

confidence: 99%

Prediction of shelf-life and changes in the quality characteristics of semidried persimmons stored at different temperatures

Choi

Lee

Cho

et al. 2017

Food Sci Biotechnol

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his study was performed to investigate changes in the quality characteristics and shelf-life of semidried persimmons stored at different temperatures using acceleration experiments. In order to estimate quality changes in the samples, we evaluated the physicochemical properties, microbiological changes, and sensory features of the samples periodically after storage at -20, -10, 0, and 10 °C. At all storage temperatures, CIE values decreased significantly. Based on the results of this study, regression equations are set up. had the highest correlation and were therefore used to determine quality factor. The activation energy, which was calculated using the Arrhenius equation, was found to be 12.98 kcal/mol, and the Q10-values were 3.81, 2.07, and 2.06 at -20 to -10 °C, -10 to 0 °C, and 0 to 10 °C, respectively. Therefore, the expected expiration dates of the semidried persimmons were estimated to be 203.83, 53.46, 22.00, and 8.71 days at -20, -10, 0, and 10 °C.

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Isolation and Identification of Contaminated Organisms on Dried Persimmon

Cited by 7 publications

References 10 publications

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Fungal microflora in dried persimmon fruits

Prediction of shelf-life and changes in the quality characteristics of semidried persimmons stored at different temperatures

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