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Effect of natural extracts from the fruit of doum palm, carob and licorice on the quality and safety of apple slices [electronic resource].

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Eissa, H.A

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Language: engbara Description: p.6605-6619Other title:

تأثير المستخلصات الطبيعية الناتجة من كل من الدوم والخروب والعرقسوس على جودة وسلامة شرائح التفاح [Added title page title]

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Mansoura University journal of agricultural sciences, 2008 v. 33 (9) [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2008.v.33(9)Summary: In this study, attempts were carried out. to investigate the possibility of using fruit extractives from carob. licorice and doum as' both anti-browning and antimicrobial agents in apple slices during storage at room temperature (25 ·C) for 24 hours and in a refrigerator (4 ·C) for 4 weeks. Sliced apples were immersed in different cold and hot extracts of carob, licorice and doum (browning inhibitors) and evaluated for color and microbiological change during storage. The most effective extracts pre-treatments were cold and hot extracts of doum and carob in apple slices stored for 24 hours at 25·C and the cold and hot extracts of doum, carob and licorice in apple slices stored for 4 weeks at 4 ·C. Also, the results showed that the appie slices pretreated with different cold and hot extracts of carob. licorice and doum showed no browning and lowest microbial count (yeast, mold and total plate count) during storage at 4 ·C for 4 weeks.

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In this study, attempts were carried out. to investigate the possibility of using fruit extractives from carob. licorice and doum as' both anti-browning and antimicrobial agents in apple slices during storage at room temperature (25 ·C) for 24 hours and in a refrigerator (4 ·C) for 4 weeks. Sliced apples were immersed in different cold and hot extracts of carob, licorice and doum (browning inhibitors) and evaluated for color and microbiological change during storage. The most effective extracts pre-treatments were cold and hot extracts of doum and carob in apple slices stored for 24 hours at 25·C and the cold and hot extracts of doum, carob and licorice in apple slices stored for 4 weeks at 4 ·C. Also, the results showed that the appie slices pretreated with different cold and hot extracts of carob. licorice and doum showed no browning and lowest microbial count (yeast, mold and total plate count) during storage at 4 ·C for 4 weeks.

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