Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Abstract

To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics. Based on sensory acceptance and productivity/ adaptability of persimmon crop in Brazil, the most suitable persimmon cultivars for processing are Rama Forte and Guiombo. In this study it was found that the consumer prefers a more acidic persimmon juice and a less firm or softer, less sweet, clearer and more intense yellow color persimmon jelly.

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

“…A similar trend was observed in the study by Curi et al. () using mixed orange, pineapple, and persimmon juices. The authors found that persimmon, combined with other fruits, such as oranges and pineapple, resulted in a juice with better sensory acceptance, which proves that the fruit combination is viable and can promote the development of a more sensory pleasant product than when made only with the use of one fruit.…”

“…However, jellies with blueberry in their formulation, with added strawberry and/or blackberry (F4, F6, and F7), showed greater sensory acceptance compared to pure blueberry jelly (F2), but still the scores were lower (P ࣘ 0.05) than those containing only strawberry or blackberry in the formulation. A similar trend was observed in the study by Curi et al (2017) using mixed orange, pineapple, and persimmon juices. The authors found that persimmon, combined with other fruits, such as oranges and pineapple, resulted in a juice with better sensory acceptance, which proves that the fruit combination is viable and can promote the development of a more sensory pleasant product than when made only with the use of one fruit.…”

Potential of figs from cultivars grown in subtropical regions for canning purposes

“…Several factors may explain the varying texture of the canned fruits prepared from the different fig cultivars. The amount of sugar present in each cultivar, pH, and acidity can influence gelling and, consequently, the texture of the final product (Souza et al, 2014b). In addition, aspects such as moisture content and the chemical composition of the fruit may also change texture, as it may affect cooking time, yield, and, therefore, the moisture content of the processed product (Curi et al, 2017c).…”

Functional Properties of Yoghurt Fortified with Fruits Pulp

“…Persimmon fruit (Diospyros kaki L.) could be used in yoghurt making as a source of antioxidant and phenolic compounds.It contains high amount of phenolic compounds including polyphenols, carotenoids and also, a good source of fibers, vitamins (C and A), minerals (iron and calcium) and tannins (Arslan and Bayrakci, 2016;Curi et al, 2017).…”