Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi
| Autor: | Jiyoon Kim, Jung Soo Kim, Minhyun Kim, Ji Hye Kim, Insun Kim, Inju Nam, Jong-Kuk Kim, Kwang-Deog Moon |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Korean Journal of Food Preservation. 30:190-204 |
| ISSN: | 2287-7428 1738-7248 |
| DOI: | 10.11002/kjfp.2023.30.2.190 |
| Popis: | Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO2) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO2, treatment for 2 weeks with ClO2, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO2 gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO2 gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO2 maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO2 as a highly effective method for maintaining the freshness of Cheongdobansi. |
| Databáze: | OpenAIRE |
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