What beneficial effect on shelf life is observed when Salal berries are incorporated into mashed fruit leather with other berries?
Answer
It increases the shelf life of the resulting fruit leather
When salal berries are mashed with juicier fruits like thimbleberry or wild blackberry to create dried fruit leather or cakes, the addition of salal (even at proportions like 25%) significantly enhances the preservation quality of the final product. This preservative effect, similar to the action seen in the leaves, is largely attributed to the presence of tannins within the berries. These tannins inhibit spoilage mechanisms, allowing the energy-dense staple food to be stored for longer periods, which speaks to a binding or firming chemical action rather than a laxative one.
Related Questions
What general digestive property is documented evidence for *Gaultheria shallon* decidedly moving away from?What functional action do tannins in Salal leaves impart, opposite of a laxative agent?What specific digestive ailment is a simple hot infusion or tea made from dried Salal leaves commonly used to treat?What negative digestive outcome may occur if the preparation made from Salal leaves is overused?How is the texture of Salal berries typically described when assessing their contribution to satiety?What beneficial effect on shelf life is observed when Salal berries are incorporated into mashed fruit leather with other berries?What traditional medicinal preparation involving Salal berries was historically used to manage colic?Which nearby native plant is specifically cited as having a known purgative effect that Salal lacks?What characteristic of the Salal shrub's thick, dark green leaves mirrors their medicinal astringent nature?What is the likely reason someone accustomed to a low-fiber diet might experience noticeable changes in transit time after eating dried Salal berry cakes?