Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons

Abstract

Dried persimmon is a relatively new product for Turkish consumers. Thus, the quality characteristics and storageconditions of this product have not yet well-defined. In this study, the effect of frozen storage and modifiedatmosphere packaging (100% N2 and 30% CO2+70% N2) followed by cold storage on microbiological,physicochemical and sensory quality of semi-dried persimmons was investigated. Both modified atmospherepackaging and frozen storage were effective in suppressing the growth of total aerobic mesophilic bacteria, yeast andmold. Increase in L color values, an indicator of sugar migration, was observed in air and modified atmospherepackaged samples. Increases in a and b color values were recorded during frozen storage probably due to ongoingbrowning reactions. Moisture contents and firmness values merely changed during storage and were not affected byany of the treatments. Sensory analysis results revealed that color, taste and general acceptability scores of modifiedatmosphere packaged and freeze-stored samples were significantly higher than those of air packaged ones.Therefore, both modified atmosphere packaging and frozen storage can be recommended to maintain the qualitycharacteristics of semi-dried persimmons.