{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,27]],"date-time":"2026-05-27T16:11:51Z","timestamp":1779898311396,"version":"3.53.1"},"reference-count":40,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2020,9,13]],"date-time":"2020-09-13T00:00:00Z","timestamp":1599955200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2020,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Pretreatment of fruit and vegetables is necessary to reduce microbial proliferation and to preserve color of the produce. The effect of drying and pretreatment with potassium metabisulfite (KMBS) of concentrations 0.0%, 0.1%, 0.15%, 0.2%, and 1.0% and blanching at 100\u00b0C and 50\u00b0C using a tent\u2010like concrete solar (CSD) dryer as compared to open\u2010sun drying (OSD) of yellow ginger rhizomes was investigated using routine methods. The total color change and residual sulfur dioxide (SO<jats:sub>2<\/jats:sub>) were analyzed. KMBS reduced the yeast and mould load significantly from 3.6\u00a0\u00d7\u00a010<jats:sup>4<\/jats:sup>\u00a0\u00b1\u00a01.4\u00a0\u00d7\u00a010<jats:sup>3<\/jats:sup>\u00a0CFU\/g in 0.0% (control) to &lt;10\u00a0CFU\/g in 1.0% KMBS and 100\u00b0C blanched fresh samples. Drying of the fresh samples for 5\u00a0days increased the yeast and mould load of all the treatments to as high as 1.15\u00a0\u00d7\u00a010<jats:sup>5<\/jats:sup>\u00a0\u00b1\u00a02.12\u00a0\u00d7\u00a010<jats:sup>4<\/jats:sup>\u00a0CFU\/g for the 1.0% KMBS. Overall, the CSD had fewer microbial loads than the OSD but it was not significant. Aflatoxins and <jats:italic>Salmonella<\/jats:italic> sp. were not detected in any of the samples. The sulfur dioxide residue (SO<jats:sub>2<\/jats:sub>) for KMBS pretreated samples increased as the concentration of KMBS increased with the CSD retaining slightly higher amount than the OSD. The total color change index increased with increase in KMBS, and drying further increased the total color change index. On the whole, the blanched samples had the least color change among the pretreatments with 100\u00b0C CSD showing the least change among the dried samples.<\/jats:p>","DOI":"10.1002\/fsn3.1878","type":"journal-article","created":{"date-parts":[[2020,9,24]],"date-time":"2020-09-24T15:41:34Z","timestamp":1600962094000},"page":"5934-5942","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Effect of pretreatment on physicochemical, microbiological, and aflatoxin quality of solar sliced dried ginger (<i>Zingiber officinale<\/i> Roscoe) rhizome"],"prefix":"10.1002","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4085-4962","authenticated-orcid":false,"given":"Roseline Esi","family":"Amoah","sequence":"first","affiliation":[{"name":"Ghana Standards Authority  Accra Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5020-6299","authenticated-orcid":false,"given":"Faustina Dufie","family":"Wireko\u2010Manu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Kwame Nkrumah University of Science and Technology  Kumasi Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ibok","family":"Oduro","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Kwame Nkrumah University of Science and Technology  Kumasi Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Firibu Kwesi","family":"Saalia","sequence":"additional","affiliation":[{"name":"Department of Food Process Engineering University of Ghana  Legon Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William Otoo","family":"Ellis","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Kwame Nkrumah University of Science and Technology  Kumasi Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,9,13]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"Preliminary studies on the microbiological and nutrient quality of three local spices on the Ghanaian market and the control of resident microflora by Gamma irradiation","author":"Addo A. 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