title: 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.
authors.affiliation: Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain.
authors.forename: Celia
authors.initials: C
authors.lastname: Almela
authors.affiliation: Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain mcasgo@upvnet.upv.es.
authors.forename: María L
authors.initials: ML
authors.lastname: Castelló
authors.affiliation: Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain.
authors.forename: José
authors.initials: J
authors.lastname: Tarrazó
authors.affiliation: Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain.
authors.forename: María D
authors.initials: MD
authors.lastname: Ortolá
mesh_terms: D000890:Anti-Infective Agents; D000975:Antioxidants; D029788:Diospyros / Q000737:chemistry*; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives; D005638:Fruit / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D046930:Thymus Plant / Q000737:chemistry*; D013997:Time Factors
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D005520:Food Preservatives; D009822:Oils, Volatile; D010938:Plant Oils; C501365:lemon oil
keywords: Persimmon; lemon essential oil (LEO); shelf life; thyme essential oil (TEO); washing stage