Persimmon (Diospyros kaki Thunb.) fruit is delicious as well as rich in nutritive and medicinal values.The fruit is not available throughout the year and also could not be grown across the world but is liked in many countries. Many people have access only to the dried fruits. Therefore, the demand of quality dry fruit is very high. This study was carried out to investigate the effect of persimmon-peel extracts in maintaining the quality characteristics of dried persimmon. Different treatments applied to the dried fruit were assessed on the basis of physicochemical and organoleptic properties. The findings reveal that dried persimmon sprayed with 10% persimmon-peel extract exhibited the highest overall acceptance value with considerable nutritional and mineral composition as compared to other treatments. The results suggest that application of persimmon-peel extracts could rather be effective to enhance the overall acceptance of dried persimmon fruit together with maintaining its nutritional quality as compared to the commercially available synthetic preservatives.

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Makgeolli, frequently called Takju, a famous Korean traditional rice wine, has long been prepared and consumed in Korea. Takju consumption in Korea has been increased because of its nutritional and functional values. The objective of the present study was to investigate the chemical characteristics, color values, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, total phenolic contents, and sensory characteristics of Takju. Green peppers enhanced the antioxidant potential, and the overall acceptance of pepper Takju. Moreover, unfavorable effects of green peppers were not observed on the basic chemical and organoleptic properties, but imparted favorable properties on pepper Takju. The appropriate amount of green peppers to be added to the second phase of Takju fermentation was about 9% of the total rice for fermentation. The results of the present study revealed that, an addition of optimum amount of green peppers could enhance the antioxidant potentials and also the overall acceptance of Takju.

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