Effect of Hot Water Treatment on Astringency Removal in Persimmon Cultivars

Özdemir, Ahmet Erhan; Çandır, Elif; Toplu, Celil; Yıldız, Ercan

doi:10.1080/15538362.2020.1746729

Cited by 6 publications

(4 citation statements)

References 31 publications

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“…Furthermore, HWT reduced the severity of chilling injury during cold storage [52]. Ozdemir et al [57] removed astringency from persimmon by applying HWT at 50 ºC for 5 h, followed by 7 days of storage.…”

Section: Discussionmentioning

confidence: 99%

Development of a Hydrothermal Treatment to Control Fruit Flies (Diptera: Tephritidae) and Maintain the Quality of ‘Fuyu’ Persimmons

Oliveira,

Schmidt,

Raga

2023

JEAI

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Because of fruit fly incidence, importing countries impose phytosanitary barriers to prevent the entry and spread of infested fruits. When fruits are not grown in fruit fly-free areas, some countries require quarantine treatments for fruit disinfestation before or during shipping. The objective of this study was to evaluate the use of a hydrothermal treatment as a quarantine treatment for ‘Fuyu’ persimmons infested with two fruit fly species to maintain fruit quality. Hot water treatment (HWT) was applied to eggs and third-instar larvae of Ceratitis capitata and Anastrepha fraterculus in vitro at 42º, 44º, 46º, 48º, and 50 ºC for 20, 30, 40, 50, 60, and 90 min. Persimmon fruit infested by C. capitata and A. fraterculus eggs and third-instar larvae were subjected to 44 ºC for 60 and 90 min, 46 °C for 20 and 30 min; and 48 °C for 20 min. Untreated infested fruits were used to estimate the rate of fruit fly infestation. Pulp firmness, skin and pulp colors, titratable acidity, pH, and total soluble solids were measured to evaluate the effect of HWT on fruit quality. The increase in temperature and immersion time decreased the pupation and emergence of adults of C. capitata and A. fraterculus in vitro. C. capitata eggs treated in vitro at temperatures ≥ 46 ºC for 30 min did not produce pupae. A. fraterculus eggs treated in vitro at 46 ºC for 20 min exhibited no larval hatching. No pupae were obtained from third-instar larvae of both fruit fly species treated at 44 ºC for 60 min. Infested ‘Fuyu’ persimmons treated at 44 ºC for 90 min did not exhibit the emergence of adults of C. capitata or A. fraterculus. Except for pH, in general, ‘Fuyu’ persimmons subjected to HWT demonstrated no alterations of skin or pulp texture, skin coloration, titratable total acidity, or total soluble solids. The results suggest that HWT is a potential quarantine treatment for the export of ‘Fuyu’ persimmons.

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Section: Discussionmentioning

confidence: 99%

Development of a Hydrothermal Treatment to Control Fruit Flies (Diptera: Tephritidae) and Maintain the Quality of ‘Fuyu’ Persimmons

Oliveira,

Schmidt,

Raga

2023

JEAI

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“…So that the astringent taste can be removed, Indonesian people usually soak persimmons in lime solution. In addition, other ways to reduce astringent taste are alcohol, carbon dioxide, hot water, cooling techniques and radiation techniques [15][16][17]. The production capacity of East Java Province is 1500 tons more than level II, along with Malang Regency, Batu City and Tulungagung, areas with the highest persimmon fruit production rate.…”

Section: Downstream and Increase Income Of Persimmon Fruit Farmersmentioning

confidence: 99%

Persimmon fruit downstream prospects: a promising solution to increase farmer income in Malang Regency, East Java, Indonesia

Asmy,

Rauf,

Rahmawaty

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study explores the potential and benefits of persimmon fruit (Diospyros kaki) for human health and the prospects for producing and downstream this fruit in Indonesia. Persimmons have rich nutritional content, including vitamin A, vitamin B6, vitamin C, and vitamin K, as well as essential minerals such as potassium. This content has been known to have various benefits, including its ability to lower blood cholesterol levels, maintain eye health, and even potentially as an antiviral agent. In Indonesia, persimmons are less popular, but some regions such as Malang (East Java) and Toba (North Sumatra) produce them to increase farmers’ income. This research also explores the downstream potential of persimmon fruit products. This step is part of the community’s economic empowerment strategy by utilizing the potential of environmentally sound natural resources in East Java, Indonesia. This study uses the SWOT analysis method to determine internal and external factors that can see the prospects of persimmon farmers and factors that affect the downstream development of persimmon fruit products. This study aims to identify the prospects of persimmon farmers and components that affect farmers’ income through sustainable downstream of persimmon fruit products.

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“…Persimmon fruit can be found in several regions on the islands of Java and Sumatra, but fruit grown in the East Java region is of better quality and produced in greater quantity than other regions, especially in the Bumiaji, Ampelgading, and Tirtoyudo regions [23]. Farmers usually soak persimmons in a lime solution or use alcohol, carbon dioxide, and hot water to produce a higher-quality taste [24,25]. This is because persimmons have an astringent taste [26].…”

Section: Introductionmentioning

confidence: 99%

Reformulation of Persimmon Value-Added Model: Product Downstream Development Strategy for Farmers in East Java, Indonesia

Asmy,

Rauf,

Rahmawaty

et al. 2024

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This research aims to reformulate the value-added model of persimmon fruit as an instrument to increase farmers’ income by developing a product downstream strategy. This research was conducted in Malang and Tulungagung in East Java through observation and interviews. Then, we used SWOT analysis technique (strengths, weaknesses, opportunities, and threats) to identify various factors in reformulating and developing strategies systematically. The results show that farmers must consider product diversification, improved quality and packaging, certification and label, increased nutritional value, marketing and promotion, network and partnership development, training and capacity building, access to capital and financing, research and innovation, and farmer empowerment. Then, in downstream development, it is necessary to carry out strategies in the form of increased production quality, sustainable agricultural practices, processed product development, preparation of partnerships with private parties, effective marketing and promotion, intelligent packaging, product diversification, logistics and distribution optimization, business and financial management, and organic and sustainable certification. This research also identified that persimmon fruit production has great potential, with a large amount land and a high amount of production. In addition, various downstream persimmon products in the form of processed food and beverages can provide significant added value and have the potential to increase farmers’ incomes.

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Effect of Hot Water Treatment on Astringency Removal in Persimmon Cultivars

Cited by 6 publications

References 31 publications

Development of a Hydrothermal Treatment to Control Fruit Flies (Diptera: Tephritidae) and Maintain the Quality of ‘Fuyu’ Persimmons

Development of a Hydrothermal Treatment to Control Fruit Flies (Diptera: Tephritidae) and Maintain the Quality of ‘Fuyu’ Persimmons

Persimmon fruit downstream prospects: a promising solution to increase farmer income in Malang Regency, East Java, Indonesia

Reformulation of Persimmon Value-Added Model: Product Downstream Development Strategy for Farmers in East Java, Indonesia

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