AI Article Synopsis
- The "Rojo Brillante" persimmon has seen significant growth in Spain but requires de-astringency treatment before it can be sold, leading to increased costs and postharvest losses due to its short commercial season.
- A study investigated the drying process of both astringent and non-astringent varieties of persimmons using a natural method from Asia, assessing their drying kinetics and physical properties over 81 days.
- Results showed that drying greatly reduced weight, water content, and soluble tannin levels, suggesting that de-astringency treatment might not be needed for astringent fruits, which retained their color throughout the process.
Article Abstract
Persimmon ( L.f.) crop has markedly increased in Spain, and "Rojo Brillante" persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent "Rojo Brillante" persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10 m s and 6.07 × 10 m s for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003271 | PMC |
| http://dx.doi.org/10.3390/foods10030647 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Analysis of the Correlation between Persimmon Fruit-Sugar Components and Taste Traits from Germplasm Evaluation.
Int J Mol Sci
July 2024
Research Institute of Subtropics Forestry, Chinese Academy of Forestry Sciences, Hangzhou 311400, China.
Persimmon fruits are brightly colored and nutritious and are fruits that contain large amounts of sugar, vitamins, mineral elements, and phenolic substances. The aim of this study was to explore the differences in fruit-sugar components of different persimmon germplasms and their relationships with phenotypic and flavor indices through the determination of phenotypes and sugar components and through electronic-tongue indices, which provided the basis and inspiration for the selection of different sugar-accumulating types of persimmon fruits and the selection of high-sugar persimmon varieties. Our results showed that persimmon germplasm fruit-sugar components were dominated by sucrose, glucose and fructose and that the remaining sugar components were more diverse but less distributed among the various germplasm types.
View Article and Find Full Text PDFUnraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis.
Front Plant Sci
October 2023
Department of Botany and Plant Sciences, University of California Riverside, Riverside, Riverside, CA, United States.
Scarlet Royal, a mid-season ripening table grape, is one of the popular red grape varieties in California. However, its berries develop an undesirable astringent taste under certain conditions. Among the various factors contributing to the degradation of berry attributes, the levels and compositions of polyphenols play a fundamental role in defining berry quality and sensory characteristics.
View Article and Find Full Text PDFComparative Metabolomic and Transcriptomic Analyses Reveal Distinct Ascorbic Acid (AsA) Accumulation Patterns between PCA and PCNA Persimmon Developing Fruit.
Int J Mol Sci
October 2023
Research Institute of Non-Timber Forestry, Chinese Academy of Forestry, Zhengzhou 450003, China.
Persimmon fruit has a high nutritional value and significantly varies between pollination-constant astringent (PCA) and pollination-constant non-astringent (PCNA) persimmons. The astringency type affects sugar, flavonoids, and tannin accumulation and is well known in persimmon fruit. However, the impact of the fruit astringency type on ascorbic acid (AsA) accumulation is limited.
View Article and Find Full Text PDFPreferential transport activity of DkDTX5/MATE5 affects the formation of different astringency in persimmon.
J Integr Plant Biol
October 2023
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China.
Proanthocyanidins (PAs) are specialized metabolites that influence persimmon fruit quality. Normal astringent (A)-type and non-astringent (NA)-type mutants show significant variation in PA accumulation, but the influencing mechanism remains unclear. In this study, among the six identified DTXs/MATEs proteins associated with PA accumulation, we observed that allelic variation and preferential transport by DkDTX5/MATE5 induced variation in PA accumulation for A-type and NA-type fruit.
View Article and Find Full Text PDFTranscriptome and Metabolome Reveal Distinct Sugar Accumulation Pattern between PCNA and PCA Mature Persimmon Fruit.
Int J Mol Sci
May 2023
Research Institute of Non-Timber Forestry, Chinese Academy of Forestry, Zhengzhou 450003, China.
Persimmon () fruit have significant variation between pollination-constant non-astringent (PCNA) and pollination-constant astringent (PCA) persimmons. The astringency type affects not only the soluble tannin concentration but also the accumulation of individual sugars. Thus, we comprehensively investigate the gene expression and metabolite profiles of individual sugars to resolve the formation of flavor differences in PCNA and PCA persimmon fruit.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!