Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods.

Abstract

The effects of different deastringency treatments (untreated, carbon dioxide, warm water, or ethanol), before drying on the quality characteristics of dried fruit slices prepared from whole "Cheongdobansi" persimmons were evaluated. L* (lightness) and a* (redness) values of dried slices from warm water- and ethanol-treated groups were higher, respectively, compared to that of dried slices from other groups. Hardness was lower in dried slices from ethanol-treated fruits. Moisture, water activity, soluble solids, titratable acidity, and sensory properties (color, aroma, texture, sweetness, and overall acceptability) of the dried slices from astringency-removed fruits were higher when compared to those of the dried slices from non-treated persimmons. In particular, the dried slices from ethanol-treated fruits showed the highest values for these parameters. Moreover, soluble tannin and DPPH radical scavenging activity decreased by deastringency treatment. Results suggest that ethanol deastringency treatment before drying could be a useful method to improve most quality characteristics, except antioxidative activity, of dried persimmon slices.