Determination of the Effects of Different Pretreatments on the Quality of Dried Persimmon Fruits
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https://doi.org/10.5281/zenodo.15400395Keywords:
Diospyros kaki, drying, sodium metabisulphite, ascorbic acid, hot water, physicochemical propertiesAbstract
Persimmon fruits, which are consumed as table fruits, have recently been used as dried fruits. Drying is one of the best preservation methods to increase the shelf life of food products and for out-of-season fruit consumption. In this study, it was aimed to determine the effects of different pre-treatments applied to ‘Hachiya’ variety persimmon fruits before drying on the quality of dry product. After the persimmon fruits are peeled; 1) Control (without pre-treatment), 2) Sodium metabisulphite (SMBS) (1 min. immersion in 3% Na2S2O5), 3) Ascorbic acid (AA) (10 sec immersion in 3% ascorbic acid), 4) Hot water (HW) (10 sec immersion in 75±5 °C water). The treated fruits were hung in plastic tunnels with ropes and dried in the sun under normal conditions. L*, a*, b* and C* color values were found to be the highest and h° value was found to be the lowest in persimmon fruits dried with SMBS pretreatment. The vitamin C content and taste score of dried persimmon fruits were higher in SMBS, total phenol content in SMBS and HW, and antioxidant activity in SMBS and AA pretreatments compared to the control. Vitamin C, total phenol content, and antioxidant activity of dried persimmon fruits dried by SMBS pretreatment were 73.55 mg 100 g-1, 246.5 mg GAE 100 g-1 and 14.05 µmol TE g-1, respectively. Different pretreatment treatments had no effect on water content, fruit firmness, total soluble solids, and titratable acid content of dried persimmon fruits. As a result, it was determined that color change and browning were limited, vitamin C, total phenol content, antioxidant activity, and taste score were higher in dried persimmon fruits dried by SMBS pretreatment.
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