Abstract
To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics. Based on sensory acceptance and productivity/adaptability of persimmon crop in Brazil, the most suitable persimmon cultivars for processing are Rama Forte and Guiombo. In this study it was found that the consumer prefers a more acidic persimmon juice and a less firm or softer, less sweet, clearer and more intense yellow color persimmon jelly.
Highlights
The persimmon (Diospyros kaki L.) is a fruit native to Asia, traditionally grown in temperate and subtropical climates (Martineli et al 2013, Del Bubba et al 2009) Persimmon has a good commercial acceptance because of its appearance, aroma and attractive flavor and can be eaten fresh orThe Brazilian production of persimmons has grown in recent years, compared to the high yields that this fruit tree provides (Brackmann et al 2013)
The objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil as to their the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly and juice in order to identify cultivars with the greatest potential for industrial use
The jellies and juices were prepared from four persimmon cultivars; Rama Forte, Mel, Guiombo and Taubaté
Summary
The persimmon (Diospyros kaki L.) is a fruit native to Asia, traditionally grown in temperate and subtropical climates (Martineli et al 2013, Del Bubba et al 2009) Persimmon has a good commercial acceptance because of its appearance, aroma and attractive flavor and can be eaten fresh orThe Brazilian production of persimmons has grown in recent years, compared to the high yields that this fruit tree provides (Brackmann et al 2013). Martins and Pereira (1989) cite it as belonging to the variable type, with fruit pulp with sufficient tannin when parthenocarpic, and the “chocolate” type without astringency when with numerous seeds Since they are mostly consumed fresh, the fruits of astringent cultivars require removal of the astringency prior to consumption (Edagi and Kluge 2009, Terra et al 2014).The cultivar Taubaté features large and globular fruit, but has a film cracking tendency and the defect to quickly soften after astringency before that, the fruit of this cultivar are mainly used for industrial processing. Cultivar Mel presents a huge potential to be grown in subtropical and tropical regions, the fruit rind is yellowish when ripe with orange pulp and may present seeds (Bueno et al 2014)
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