Abstract:This study was performed to analyze the nutritional components of fresh Diospyros kaki fruits of four persimmon cultivars (Bansi, Gabjubaekmok, Gojongsi, and Dungsi) processed in different ways. Fructose and glucose contents were higher in processed products than in fresh fruits. Sliced-dried persimmon had higher levels of total free sugar, palmitic acid, stearic acid, α-linolenic acid, and linoleic acid than other processed products. All Gojongsi products processed had elevated levels of unsaturated fatty ac… Show more
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