Figure 1.

Antibrowning effects of medicinal plant extracts and food additives on dried persimmons. 1: Control(untreated control plot), 2: True Control (distilled water), 3: 3% Citric acid, 4: 1% Vitamin C, 5: 3% Citric acid +1% Vitamin C, 6: 1% Potassium meta‐bisulfite, 7: 1% acetic acid, 8: 3% acetic acid, 9: 1% grapefruit seed extract, 10: 5% chrysanthemum indicum, 11: 5% licorice, 12: 5% green tea, 13: 5% cinnamon, 14: 5% clove, 15: 5% cnidium, 16: 5% turmeric, 17: 2% polyphosphate, 18: Cider vinegar (Acidity of about 5%), 19: mix proportion A = Cider vinegar 50: 3% Citric acid 20: 5% licorice 20: 5% cinnamon 10, 20: mix proportion B = Cider vinegar 60: 3% Citric acid 10: 5% licorice 20: 5% cinnamon 10, 21: mix proportion C = Cider vinegar 70: 3% Citric acid 10: 5% licorice 10: 5% cinnamon 10