Inhibition of mold growth on the surface of dried persimmons using combined treatments of UV-C light and clove

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dc.contributor.authorVurmaz, Ayca Korkmaz
dc.contributor.authorGunduz, Gulten Tiryaki
dc.date.accessioned2020-12-01T12:01:25Z
dc.date.available2020-12-01T12:01:25Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractThe efficacy of clove oil, UV-C light and their combination for the inhibition of mold growth on the surface of dried persimmon fruits during the storage period of 28 days at 20 degrees C were investigated in this study. the inactivation kinetics of UV-C resistant mold cultures inoculated to dried persimmon surfaces were determined at UV-C doses in the range of 0.6-12.0 kJ/m(2). Disc diffusion and microdilution methods were used to evaluate the antifungal activity of the clove oil against Rhizopus oryzae, Alternaria tenuissima and Aspergillus niger previously isolated from dried persimmon fruits. Minimum inhibitory concentrations of clove essential oil against R. oryzae, A. tenuissima and A. niger were 1.56% (v/v) and the minimum fungicidal concentrations were 6.25% (v/v), 3.12% (v/v) and 6.25% (v/v), respectively. UV-C treatments showed limited reductions in the number of molds inoculated to dried persimmon discs regardless of the UV-C dose. Combined treatments of UV-C and clove oil resulted in maximum reductions of 0.64 and 0.68 log cfu/cm(2) for R. oryzae and A. niger, respectively. Sensory evaluation results showed that all the treatments could maintain the appearance and texture of samples, moreover the highest sensory evaluation score was obtained for the clove oil (1.56% v/v) treatments in terms of flavour and overall acceptability. Application of clove oil (1.56% v/v) to dried persimmon fruits was extended the product shelf life at least 28 days. By using combination of UV-C light and clove oil treatments, the inhibition of mold growth on the surface of dried persimmons has been achieved. Industrial relevance: Ultraviolet technology is a non-thermal food processing technology as an alternative to chemicals while maintaining the quality of the food. the results obtained in this study demonstrate that combined treatment of UV-C and clove oil are a promising technology to inhibit fungal growth as well as to enhance sensory quality of dried persimmon fruits. Application of clove oil to dried persimmon fruits produced a novel and value-added product that can be preferred by consumers.en_US
dc.description.sponsorshipEge University Scientific Research Projects Coordination UnitEge University [2017 MUH 024]en_US
dc.description.sponsorshipThe financial supports of Ege University Scientific Research Projects Coordination Unit (Project No: 2017 MUH 024) are gratefully acknowledged.en_US
dc.identifier.doi10.1016/j.ifset.2020.102336
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564en_US
dc.identifier.issn1878-5522en_US
dc.identifier.scopus2-s2.0-85081976990en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2020.102336
dc.identifier.urihttps://hdl.handle.net/11454/62413
dc.identifier.volume61en_US
dc.identifier.wosWOS:000527370500010en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltraviolet lighten_US
dc.subjectDiospyros kakien_US
dc.subjectMold inhibitionen_US
dc.subjectClove oilen_US
dc.titleInhibition of mold growth on the surface of dried persimmons using combined treatments of UV-C light and cloveen_US
dc.typeArticleen_US

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