Astringency Removal of 'Rojo Brillante' Persimmon by Combining Co2 and Ethanol Application

Novillo, Pedro; Gil, Rebeca; Besada, C.; Salvador, A.

doi:10.17660/actahortic.2015.1079.81

Cited by 7 publications

(9 citation statements)

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“…From a sensory standpoint, the flavor attributes of fresh ‘Fuyu’ (Lyon et al. ) persimmons have been reported, and several studies report the sensory‐evaluated astringency of fresh persimmons before and after deastringency treatments (Arnal et al., ; Novillo, Besada, Gil, & Salvador, ; Novillo, Gil, Besada, & Salvador, ; Taira, Ono, & Matsumoto, ; Taira et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Several options are available for the deastringency process, including simple softening at room temperature, freeze/thaw treatment, ethanol treatment, and controlled atmosphere treatment with carbon dioxide or nitrogen (Arnal, Besada, Navarro, & Salvador, 2008;Besada & Salvador, 2011;Pesis, Levi, & Ben-Arie, 1986;Taira, Ono, & Otsuki, 1998). From a sensory standpoint, the flavor attributes of fresh 'Fuyu' (Lyon et al 1992) persimmons have been reported, and several studies report the sensory-evaluated astringency of fresh persimmons before and after deastringency treatments (Arnal et al, 2008;Novillo, Besada, Gil, & Salvador, 2013;Novillo, Gil, Besada, & Salvador, 2014;Taira, Ono, & Matsumoto, 1997;Taira et al, 1998).…”

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confidence: 99%

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Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

Milczarek

Woods

Lafond

et al. 2017

Food Science & Nutrition

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This work aimed to characterize the sensory attributes of hot air‐dried persimmon (Diospyros kaki) chips, correlate these attributes with consumer hedonic information, and, by doing so, present recommendations for cultivars that are most suitable for hot‐air drying. A trained sensory panel evaluated dried persimmon samples (representing 40 cultivars) for flavor, taste/aftertaste, and texture. In addition, in each of two tests conducted in different years, more than 100 consumers provided hedonic evaluations of 21 unique samples in a ranking task with a balanced incomplete block design. A partial least squares regression model correlating the mean hedonic ranking to the trained panel data was developed using the data from the first consumer panel. The predictions from the model were correlated with the second panel to verify the model. It was found that including taste, aftertaste, and texture data (but not specific flavor attribute data) produced a predictive model (Spearman's ρ=0.83). This indicates that flavor is likely secondary to taste and texture in dried persimmon chips. Using the validated predictive model, 6 of the 40 persimmon cultivars tested are recommended for a dried chip product; these cultivars are ‘Fuyu’, ‘Lycopersicon’, ‘Maekawa Jiro’, ‘Nishimura Wase’, ‘Tishihtzu’, and ‘Yotsumizo’.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

Milczarek

Woods

Lafond

et al. 2017

Food Science & Nutrition

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“…The NA fresh samples show less soluble tannin content than the A samples, as a consequence of the de‐astringency treatment; after the de‐astringency treatment, soluble tannin compounds are transformed into their insoluble forms 28 . A less marked decrease for soluble tannins was found in M3NAF than in M2NAF and M1NAF; therefore, as reported by other authors, ripening state is an important factor which compromises the effectiveness of the de‐astringency treatment 10 …”

Section: Resultsmentioning

confidence: 63%

“…28 A less marked decrease for soluble tannins was found in M3NAF than in M2NAF and M1NAF; therefore, as reported by other authors, ripening state is an important factor which compromises the effectiveness of the de-astringency treatment. 10 Persimmon snacks Figure 1(B) shows the images of persimmon snacks obtained in the three ripening stages and dried at 40 and 60°C. The A and NA persimmon snacks dried at 40 and 60°C, over 23 and 9 h respectively, reached a final water content of 15 ± 3% with a water activity below 0.650.…”

Section: Fresh Samplesmentioning

confidence: 99%

“…Nevertheless, the ripening stage is a key factor influencing the effectiveness of the treatment. It has been reported that the de‐astringency process occurs slower in fruits at advanced ripening stages, than in early and middle stages 10 . This may involve an extra cost when arriving to marketing, generating persimmon fruits out of the quality control if the de‐astringency treatment is not applied properly, especially in advanced ripening stages.…”

Section: Introductionmentioning

confidence: 99%

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Influence of ripening stage and de‐astringency treatment on the production of dehydrated persimmon snacks

2020

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BACKGROUND: Seasonal persimmon (Diospyros kaki L.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products is of great interest. In this study, a hot air-drying technique was used to obtain persimmon snacks. Slices from astringent and non-astringent persimmons (submitted to de-astringency treatment) at three different ripening stages were dried at 40 and 60°C to reach 15 ± 3% water content. RESULTS: After the drying treatment, dehydrated samples were harder, turned into a more orange hue angle, and had a reduced soluble tannin content. Dehydrated samples obtained from the astringent fruit at the most advanced ripening stage had similar soluble tannin content as the samples obtained from non-astringent fruit, especially at 60°C. Besides, a high correlation was observed between the level of astringency perceived by consumers and the decrease of soluble tannin content. Although, in the first ripening stage, consumers preferred the snacks obtained from non-astringent fruits; in the last ripening stage, snacks produced from astringent fruits were equally accepted than the non-astringent ones. CONCLUSION: Therefore, well-accepted persimmon snacks are obtained from both astringent and non-astringent fruits when advanced ripening stages of persimmon are used.

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Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage

et al. 2021

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Nowadays the treatment based on applying high CO 2 concentrations to fruit is the main method used in astringent persimmon prior to being commercialized, but it can cause quality problems for fruit during cold storage. The aim of this study was to evaluate the effectiveness of a recently patented astringency removal method based on applying a new wax whose formulation includes ethanol before commercial packaging. During two seasons, three treatments were evaluated in cv. Rojo Brillante and Triumph: 1) CO 2 -standard treatment; 2) waxed and packed in plastic film according to the patented method; 3) packed in plastic film without any treatment. During a third season, the new method's effectiveness in removing astringency was evaluated under industrial conditions. After treatments fruit was stored at 0°C for 15, 21 and 30 days before being transferred at 20°C to simulate a 5-days shelf-life.All the fruit treated with the new wax completely lost astringency after 30 days at 0°C, and commercial firmness was maintained. At the end of the storage, fruit quality was substantially higher in fruit submitted to the new treatment. CO 2 -treated fruit, manifested internal browning after 30 storage days and shelf-life, while this disorder was not detected in waxed fruit.

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Astringency Removal of 'Rojo Brillante' Persimmon by Combining Co2 and Ethanol Application

Cited by 7 publications

References 0 publications

Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

Influence of ripening stage and de‐astringency treatment on the production of dehydrated persimmon snacks

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage

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