Title: Impact of different pre-treatments and drying methods on quality and antioxidant properties of dried persimmon (Diospyros kaki L.) slices

Authors: Orang Khademi; Yusuf Farrokhzad; Shahpour Khangholi

Addresses: Department of Horticulture, Faculty of Agriculture, Shahed University, Tehran, Iran ' Department of Horticulture, Faculty of Agriculture, Shahed University, Tehran, Iran ' Department of Horticulture, Faculty of Agriculture, Shahed University, Tehran, Iran

Abstract: This study was conducted to evaluate the effects of various pre-treatments and drying methods on the quality and antioxidant properties of persimmon slices. The persimmon fruits were harvested at maturity stage and divided into three groups: control without any pre-treatments, pre-treatment with 2% sucrose after slicing, and treatment with CO₂ before slicing in order to remove astringency. Afterwards, all groups were subjected to three drying methods including sun drying (21 days), conventional oven drying (65°C for 24 hours) and vacuum oven drying (65°C for 18 hours). Then, the dried slices were assessed for antioxidants. Results indicated that persimmons subjected to astringency removal pre-treatments and sun dried had the best sensory quality. However, the pre-treatments reduced antioxidant properties as compared to other pre-treatments. Results also showed that sun dried samples had the best quality overall.

Keywords: antioxidant; astringency; colour; pre-treatment; sun drying method; Japanese persimmon.

DOI: 10.1504/IJPTI.2019.105898

International Journal of Postharvest Technology and Innovation, 2019 Vol.6 No.2, pp.137 - 150

Received: 23 Nov 2018
Accepted: 10 Oct 2019
Published online: 16 Mar 2020 *

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