Quality characteristics of domestic dried persimmon and imported dried persimmon

Hur, Sang-Sun; Kang, Bok-Hee; Lee, Dongsun; Lee, Sang‐Han; Lee, Jin-Man

doi:10.11002/kjfp.2014.21.1.140

Cited by 13 publications

(9 citation statements)

References 6 publications

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“…According to these results, storage at low temperatures such as − 20°C was effective in maintaining the color quality of dried persimmons during 70 days of storage. According to Hur et al [17], the L * , a * , and b * values of dried persimmons from Chengdu were 31.26 ± 0.57, 6.46 ± 0.14, and 25.25 ± 0.77, respectively, which are higher L * , a * , and b * values compared to the result of this study. e differences in these values are probably due to differences in persimmon cultivars and processing methods such as drying method [23], drying temperature [27,28], and type of packaging method [29].…”

Section: Microbial Populations In Dried Persimmons At Differentcontrasting

confidence: 60%

“…However, the quality parameters for determining the shelf-life and quality of dried foods have not been intensively investigated so far in persimmons. As dried persimmon is recommended to store at freezing temperature, several studies evaluated physicochemical and organoleptic quality change in dried persimmons during storage at freezing temperature [15][16][17]. However, determination of shelf-life could take a long time if the experiments are conducted at low temperature such as − 20°C.…”

Section: Introductionmentioning

confidence: 99%

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Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Hyun

Kim

et al. 2019

Journal of Food Quality

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This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon samples were evaluated for changes in weight, moisture content, color, texture (hardness and gumminess), and microbial populations during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Overall, dried persimmon-2 showed lower levels of total mesophilic bacteria, Escherichia coli, coliforms, yeasts, and molds than dried persimmon-1. Among the physicochemical qualities, significant differences were observed in color parameters such as L∗, a∗, and b∗ of the dried persimmons. However, no significant differences in weight, moisture content, and texture were observed in dried persimmons during storage for 70 days. Thus, changes in visual appearance and color index such as chroma value and browning index can be used as indicators for determining the shelf-life of dried persimmons.

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Section: Microbial Populations In Dried Persimmons At Differentcontrasting

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Hyun

Kim

et al. 2019

Journal of Food Quality

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“…In China and Japan near the end of the drying period, the dried fruit is kneaded to distribute moisture uniformly in the fruit, and to produce the shape of the final product. However, in South Korea, they are left to hang in a well-ventilated place [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

González

Gil

Moraga

et al. 2021

Foods

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Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10−11 m2 s−1 and 6.07 × 10−11 m2 s−1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.

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“…Meanwhile, research on dried persimmons (a forestry product made by peeling and artificially or naturally drying fresh persimmons), which are the topic of our study, consists mostly of studies on promoting the consumption of persimmon (Choi and Kim 2016), product quality characteristics of dried persimmons (Hur et al 2014;Oh et al 2016), and analysis of their physicochemical composition (Lee et al 2011b). Although dried persimmons are one of the main forestry products in the GIs, there has been a lack of studies on the GI of dried persimmons.…”

Section: Introductionmentioning

confidence: 99%

Geographical indication and development plans in South Korea: a study on dried persimmons

Park

Cho

et al. 2018

Forest Science and Technology

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As a result of the 1994 "WTO/TRIPs Agreement", and based on adherence to the 1999 Agricultural and Fishery Products Quality Control Act, geographical indication (GI) has been implemented in South Korea since 2000. As of the end of 2014 there were a total of 95 products registered for GI, including 32 forestry products, 53 agricultural products, and 11 fishery products. There are four registered regions for dried persimmons in a single product, which is the most of any of the 51 regions (32 forestry products) registered for GI. Accordingly, this study investigates the opinions of dried persimmon-producing farmers and purchasers to increase profits for farmers and to suggest plans for the advancement of the GI system (GIs). However, a large number of dried persimmon farmers and purchasers are not familiar with GIs. Consequently, we were able to conclude that there is a need to continually publicize the importance and aims of introducing GI, perhaps by opening a website or developing a smartphone application. Furthermore, producers must improve the product quality and the government requirements to implement quality control strategies for GI-registered dried persimmons, and to conduct thorough management and supervision of the illegal distribution of dried persimmons that misappropriates GI.

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Quality characteristics of domestic dried persimmon and imported dried persimmon

Cited by 13 publications

References 6 publications

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

Geographical indication and development plans in South Korea: a study on dried persimmons

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