Washing of cut persimmon with thyme or lemon essential oils

Abstract

The aim of this study was to develop a minimally processed persimmon product by applying different concentrations of thyme essential oil or lemon essential oil on the product in order to increase its shelf life. Essential oils were applied on cut persimmon in a preliminary stage of immersion, and the samples were then stored at 4 ℃ for seven days. Moisture content, soluble solids content, antioxidant capacity, total phenols, pH, optical and mechanical properties and microbiology counts were periodically analysed. Noteworthy was that the application of thyme essential oil in the washing stage improved the preservation of the fruits' colour. All samples would be considered safe according to microbiology requirements and based on the period of study, regardless of the type of essential oil applied.

Preservation activity of Artemisia essential oils and a monomer in treating pepper bacterium and fungus diseases

“…In addition to V C and V E , there are phenols and flavonoids. Thyme and lemon essential oils can enhance the antioxidant capacity of persimmon and protect the changes of soluble solids, pH value, and total phenol (Almela et al, 2014). As shown in Figure 9, the antioxidant capacity increased with time in a dose-dependent manner, which was the same as the trend of total phenols and flavonoids.…”

Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review

“…Combination of bioactive agents (tea tree EO, propolis extract, and gallic acid) and storage temperature [207] Lettuce, carrot and red cabbage Oregano and citral Escherichia coli , Salmonella enterica, Listeria monocytogenes and natural microflora MAP [208] Broccoli and radish sprouts Carvacrol Salmonella Enteritidis and Escherichia coli O157:H7 Nanoemulsified carvacrol washing solution [209] Despite the promising results regarding the alternative applications of EO in MPVFs, most studies fail to evaluate its impact in food quality, concerning sensorial and organoleptic qualities. Notably, the studies that do evaluate these features seem to show that the use of EO through these innovative applications does not interfere with food quality, and in some cases, can even improve the visual aspects and taste of the produce by reducing spoilage [170][171][172][173][174]179,182,184,188,189,192,194,197,201,204,205,[207][208][209].…”