Processing Methods of Dried Persimmons

Abstract

A significant increase in persimmon production, combined with a higher percentage of fruits intended for export, led to the need to adapt post-harvest technology to ensure that the fruits reach the end consumer in optimal condition. Persimmon is a climacteric fruit, so the respiratory rate and ethylene production regulate its ripening during storage. Depending on the variety, it can be tart or impatient (initially). During mass harvesting, the pulp of persimmon, regardless of its variety, is usually very hard, but then it softens quickly, which creates problems during transportation. The fruit pulp of tart varieties of persimmon is usually lighter than that of tart varieties, but there are fewer filamentous fibers in the pulp of tart varieties that support its structure, therefore, during post-harvest aging, seedless astringent fruits soften faster than less tart fruits with 1-2 or more seeds. In addition, there are many intermediate varieties that change their food-tasting and technological properties depending on the degree of pollination in a single year. This encourages farmers to adhere to various strategies to reduce post-harvest losses. Persimmons are usually sold fresh or dried in the markets. In this article, we sought to compile an up-to-date and brief overview of the latest achievements in the persimmon drying technique, which may arouse interest among farmers and entrepreneurs seeking to implement their projects in this field of production activity.