Selected chemical compounds in firm and mellow persimmon fruit before and after the drying process

Abstract

These results showed that the drying process improved the quality of persimmon products and extended their shelf life. © 2015 Society of Chemical Industry.

Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. ‘Rojo Brillante’ and ‘Triumph’ co‐products

“…‘Rojo Brillante’ than from ‘Triumph’. Other authors also reported gallic acid as the main phenolic compound in fresh as well as in dried persimmon from different cultivars . The amount of the other phenolic compounds also depended on the cultivar: in general, flour fractions from cv.…”

“…The differences observed between these studies and the current work could be due to the heat treatment applied to the co‐products to obtain the flours. Senica and colleagues reported than in dehydrated firm persimmon, the concentrations of citric, malic and tartaric acids decreased with heat treatment, although the fumaric acid content was less affected. Such differences may also be affected by the maturity stage, the ‘deastringency’ treatment and the type of sample (persimmon fruit vs. co‐product).…”

“…Other authors also reported gallic acid as the main phenolic compound in fresh as well as in dried persimmon from different cultivars. 5,9,31 The amount of the other phenolic compounds also depended on the cultivar: in general, flour fractions from cv. 'Rojo Brillante' had higher amounts of epicatechin and catechin but lower amounts of quercetin, kaempherol than flour fractions from cv.…”

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

“…Exploratory studies of hot air-dried and sun-dried sliced persimmon products have been conducted by a number of groups (Cárcel, García-Pérez, Sanjuán, & Mulet, 2010;Igual, Castelló, Roda, & Ortolá, 2011;Karakasova, Babanovska-Milenkovska, Lazov, & Stojanova, 2013;Park et al, 2006;Senica, Veberic, Grabnar, Stampar, & Jakopic, 2016). However, of the more than 100 persimmon cultivars that exist, these studies have collectively involved only a small subset: 'Triumph' (Park et al, 2006), 'Rojo Brillante' (Cárcel et al, 2010;Igual et al, 2011), 'Tipo' (Senica et al, 2016), and an unspecified astringent cultivar (Karakasova et al, 2013). These studies included chemical analysis of the fruit, performed before and after drying.…”

The impact of drying on bioactive compounds of blue honeysuckle berries (Lonicera caerulea var. edulis Turcz. ex Herder)

“…Most storage techniques require low temperatures, which are difficult to maintain throughout a distribution chain (Sagar and Kumar 2010). In addition to freezing, drying is the simplest procedure for preserving fruit (Senica et al 2016). Not only does it extend the shelf-life of fruit, but it retains the characteristics of natural products, reduces the costs of packing, storage and transportation, due to the reduced weight and volume of the product, and additionally inhibits the growth of micro-organisms (Wang and Xu 2007, Chauhan and Srivastava 2009, Sagar and Kumar 2010, Mundada et al 2010.…”