Natural Drying of Astringent and Non-Astringent Persimmon "Rojo Brillante". Drying Kinetics and Physico-Chemical Properties
Persimmon ( 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 vo...
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| Published in: | Foods Vol. 10; no. 3; p. 647 |
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| Abstract | Persimmon (
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
m
s
and 6.07 × 10
m
s
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. |
|---|---|
| AbstractList | Persimmon (
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
m
s
and 6.07 × 10
m
s
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. 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. 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 m 2 s −1 and 6.07 × 10 −11 m 2 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. |
| Author | Gil, Rebeca González, Cristina M Salvador, Alejandra Moraga, Gemma |
| AuthorAffiliation | 2 Centro de Tecnología Postcosecha, Instituto Valenciano de Investigaciones Agrarias, CRTA, Moncada-Náquera km 4.5, Moncada, 46113 Valencia, Spain; gil_reb@gva.es (R.G.); salvador_ale@gva.es (A.S.) 1 Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camí de Vera s/n, 46021 Valencia, Spain; crima13c@upvnet.upv.es |
| AuthorAffiliation_xml | – name: 2 Centro de Tecnología Postcosecha, Instituto Valenciano de Investigaciones Agrarias, CRTA, Moncada-Náquera km 4.5, Moncada, 46113 Valencia, Spain; gil_reb@gva.es (R.G.); salvador_ale@gva.es (A.S.) – name: 1 Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camí de Vera s/n, 46021 Valencia, Spain; crima13c@upvnet.upv.es |
| Author_xml | – sequence: 1 givenname: Cristina M orcidid: 0000-0002-5574-3421 surname: González fullname: González, Cristina M organization: Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camí de Vera s/n, 46021 Valencia, Spain – sequence: 2 givenname: Rebeca surname: Gil fullname: Gil, Rebeca organization: Centro de Tecnología Postcosecha, Instituto Valenciano de Investigaciones Agrarias, CRTA, Moncada-Náquera km 4.5, Moncada, 46113 Valencia, Spain – sequence: 3 givenname: Gemma orcidid: 0000-0002-8715-6109 surname: Moraga fullname: Moraga, Gemma organization: Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camí de Vera s/n, 46021 Valencia, Spain – sequence: 4 givenname: Alejandra surname: Salvador fullname: Salvador, Alejandra organization: Centro de Tecnología Postcosecha, Instituto Valenciano de Investigaciones Agrarias, CRTA, Moncada-Náquera km 4.5, Moncada, 46113 Valencia, Spain |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/33803816$$D View this record in MEDLINE/PubMed |
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| CitedBy_id | crossref_primary_10_1016_j_lwt_2024_115902 crossref_primary_10_1371_journal_pone_0265111 crossref_primary_10_21603_2308_4057_2024_2_605 crossref_primary_10_3390_foods10071438 crossref_primary_10_3390_foods11030318 crossref_primary_10_1016_j_energy_2023_129215 crossref_primary_10_1080_15428052_2022_2060159 crossref_primary_10_52340_gs_2023_05_01_17 crossref_primary_10_1002_ente_202300921 crossref_primary_10_3389_frfst_2022_914952 |
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| Keywords | Diospyros kaki dehydrated persimmon post-harvest losses thin-layer modeling drying rate |
| Language | English |
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| Snippet | Persimmon (
L.f.) crop has markedly increased in Spain, and "Rojo Brillante" persimmon is the main cultivated variety. This astringent cultivar requires... Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar... Persimmon ( Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar... |
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| SubjectTerms | dehydrated persimmon Diospyros kaki drying rate post-harvest losses thin-layer modeling |
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| Title | Natural Drying of Astringent and Non-Astringent Persimmon "Rojo Brillante". Drying Kinetics and Physico-Chemical Properties |
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