African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12300

Full Length Research Paper

Quality characteristics of dried persimmon (Diospyros kaki Thunb) of different fruit sizes

Ji Hyeong Cho
  • Ji Hyeong Cho
  • Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.
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In Kyu Song
  • In Kyu Song
  • Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.
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Doo Hyun Cho
  • Doo Hyun Cho
  • Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration, Sangju 37268, Korea.
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Sanjeev Kumar Dhungana
  • Sanjeev Kumar Dhungana
  • School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.
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Hong Ahn
  • Hong Ahn
  • Department of Hotel, Restaurant, Culinary Arts and Wine.Coffee, Daegu Health College, Daegu 41422, Korea.
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Il-Doo Kim*
  • Il-Doo Kim*
  • International Institute of Research and Development, Kyungpook National University, Daegu 41566, Korea.
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  •  Received: 16 January 2017
  •  Accepted: 10 February 2017
  •  Published: 01 March 2017

Abstract

Fruits of persimmon are considered as one of the health promoting foods which has been established as one of the major fruits in Korea. Persimmon is one of the fruits processed mainly by drying. Quality characteristics of dried persimmon prepared with different fruit sizes of cultivar Sanggandungsi were investigated. Smaller sized fruits showed significantly high weight loss as compared to bigger ones due to drying. On the other hand, bigger sized fruits possessed significantly high value for hardness after 35 days of drying. Size of fruit was not found to be vital for soluble solid contents of dried fruits. One of the important bioactive molecules of persimmon fruits (tannin content) is significantly high in bigger sized fruits as compared to smaller ones. Significant differences in various parameters among different sized fruits indicate that, physicochemical characteristics of dried persimmon fruit could be affected by the fruit size.

Key words: Drying, fruit size variation, physicochemical properties.