Improving the storage technology of persimmon fruit (Diospyros kaki L.) In the refrigeration chamber

Abstract

Persimmon fruits (Diospyros kaki L.) attract the attention of researchers due to their high nutritional and medicinal value. The composition of persimmon is rich in nutrients. The object of research is the storage technology of persimmon. Fully ripe persimmon varieties Khachia and Khiakume were used as research material. If the activity of enzymes is inhibited or reduced during refrigerated storage using a controlled gas environment, then the consumption of nutrients for respiration will decrease, and the fruits will retain their original appearance. The persimmon varieties used were stored in refrigerators for 5 months in five variants. In persimmon fruits of both varieties, quantitative changes in the main indicators during refrigerated storage were studied. The regularities of changes in the activity of enzymes of the oxidoructase class depending on the composition of the controlled gas medium and the content of phenolic compounds were considered. As a result of the analyzes, a rational regime for storing persimmon varieties in a refrigerator under CGE conditions with a gas composition of 3–4 % CO2 and 2–3 % O2, a temperature of ‒2...–3 °C and an air humidity of 90–95 % was determined. During the storage period, the activity of all enzymes, except for ascorbate oxidase, completely ceased (except for the catalase enzyme in the Khachia variety). During long-term storage of the Khachia variety in a refrigerator, the activity of the enzyme ascorbate oxidase decreased by 94 %, o-diphenol oxidase and peroxidase decreased by 100 %, catalase by 95.5 %. Ascorbate oxidase activity decreased by 94.5 % in persimmon fruits of the Khiakume variety, and the activity of other enzymes was completely inhibited. To achieve this result, it is important that the activity of oxidoreductases decreases or passes into an inhibitory state. The results make it possible to regulate the quality indicators of persimmon varieties depending on their storage modes and use them to provide people with fresh fruits not seasonally but for a long time

Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

“…It is known that pectin enzymes catalyze not only pectin substances found in juice but also promote the breakdown of pectin, protopectin, and polygalactronic acid, thereby increasing the yield of juice and reducing the number of colloidal particles [31]. During the hydrolysis of pectin substances, as representatives of heteropolysaccharides, along with galacturonic acid, other simple monosaccharides are formed: glucose, arabinose, mannose, rhamnose, etc.…”

“…In the juice from the Khachia variety, the vitamin C content was 0.090 g/100 cm 3 , and in the juice from the Hiakume persimmon variety it was 0.086 g/100 cm 3 (Table 2). To reduce vitamin deficiency, it is necessary to enrich the daily diet with products with functional additives [31]. Ascorbic acid is a natural antioxidant.…”

Assessment of quality indicators in the technology of blended juices from the fruits and berries of pumpkin, quince, rose hips, and persimmon

“…Therefore, with a high degree of probability we can say that there is a lack of nutrients in peoples' bodies, which eventually leads to illness. A study was conducted on the method of obtaining persimmon syrup of the "Hyakume" variety, mixtures of wheat flour and persimmon syrup, and bread with the addition of persimmon syrup [12].…”

Assessment of the possibility of using the fruits of the oriental persimo (Diospyros kaki L.) as a source of filter membranes based on the tensor approach

“…This plant is perennial with a productivity cycle of 50÷60 years. Due to its high calorie content [5], it belongs to the group of industrial fruits. Persimmon belongs to the genus Diospyros and has 200 species.…”