Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Abstract

Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (p < 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (r = 0.76, p < 0.01) and total phenol (r = 0.576, p < 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (r = 0.823, −0.729 and −0.685, p < 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (r = 0.503, p < 0.05) and negatively related to total sugar content (r = −0.668, p < 0.01). Pectin content exerted positive effect (r = 0.719, p < 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (r = 0.662 and −0.716, p < 0.01, respectively). In addition, a positive correlation (r = 0.642, p < 0.01) of the content of ascorbic acid to phenolic retention was also observed.

Fruits of wild and semi‐domesticated Diospyros tree species have contrasting phenological, metabolic, and antioxidant activity profiles

“…Despite this high acidity–low sugar combination, usually known to contribute to more astringent fruits, D. rekoi fruits were similar in taste, or even sweeter, than D. digyna fruits (Ramírez‐Briones, unpublished results). The latter is in accordance with the varied range of sweetness and taste detected in fruits of different D. kaki cultivars, whose sensorial qualities, although highly dependent on the ratio between sugars and organic acids reached at maturity, also depend on other factors, such as the interaction between tannins and soluble sugars . In this study, the reducing sugar content in mature fruits of both species, particularly glucose, was several‐fold higher than sucrose.…”

“…The fruits D. digyna and D. rekoi , locally known as ‘zapote negro’ and ‘zapotillo negro’ respectively, are highly appreciated by the local population, although a fluctuating international demand for the exotic ‘zapote negro’ is common. Contrary to fruits of D. kaki and of other well‐studied species, information of Mesoamerican species such as D. digyna and D. rekoi is scarce to non‐existent . Whereas semi‐domesticated D. digyna fruits have been reported to have high vitamin E content, in addition to relatively abundant levels of carotenoids and phenolic compounds, the latter of which were associated with a strong antioxidant activity, practically no information is available regarding the physicochemical characteristics of wild D. rekoi fruits.…”

Nutrient and Phytochemical Compounds of Persimmon and Husk Tomato

“…While, husk tomato content high amounts of riboflavin, cobalamin and ascorbic acid. Ascorbic acid content was ranged from 9.43 to 43.17 mg /100g for five selected persimmon cultivars as reported by Chen et al (2016). However, similar results for ascorbic acid of persimmon fruit (7.5 mg /100g fruit) was reported by Yaqub et al (2016).…”

“…The moisture content of persimmon was lower than that (80.32%) reported by Butt et al (2015) for Japanese persimmon and that may be due to including the peel and seeds in this study. On other hand, the moisture content of persimmon fruits was in the range of 76.34 ± 0.52 to 81.10±0.05% which reported by Chen et al(2016) for five selected persimmon cultivars. Regarding to husk tomato fruits the moisture content was in the same line with the results of ElSheikha et al, (2008).…”

Optimization of tropical fruit juice based on sensory and nutritional characteristics

“…Persimmon is a highly nutritious fruit and greatly appreciated by many customers because of its taste and pleasant aroma (Chen et al, 2016). The Brazilian production of persimmons has grown in recent years (Brackmann et al, 2013).…”