Effect of Maturity on Drying Characteristics and Quality of Dried Persimmon Slices

SHENG Jinfeng; LING Dongning; WANG Xuefeng; LI Changbao; LI Jiangkuo; LUO Zisheng; LEI Yawen; SUN Jian

doi:10.13386/j.issn1002-0306.2021010118

Volume 42 Issue 20

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(20): 69-75. > DOI: 10.13386/j.issn1002-0306.2021010118

SHENG Jinfeng, LING Dongning, WANG Xuefeng, et al. Effect of Maturity on Drying Characteristics and Quality of Dried Persimmon Slices[J]. Science and Technology of Food Industry, 2021, 42(20): 69−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010118.

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Effect of Maturity on Drying Characteristics and Quality of Dried Persimmon Slices

SHENG Jinfeng^{1, 2, 3,},
LING Dongning^{1, 2},
WANG Xuefeng^{1, 2},
LI Changbao^{1, 2},
LI Jiangkuo⁴,
LUO Zisheng⁵,
LEI Yawen^{1, 2},
SUN Jian^{1, 2, 3, ,}

1.
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
2.
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China
3.
Guangxi Banana Preservation and Processing Research Center of Engineering Technology, Nanning 530007, China
4.
National Agricultural Product Preservation Engineering Technology Research (Tianjin), Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
5.
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

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Received Date: January 17, 2021
Available Online: August 18, 2021

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Abstract

Abstract

In this paper, in order to clarify the effect of maturity on the quality of processed persimmon products and determine the suitable raw material maturity, the drying characteristics, texture, color, nutrition and sensory quality of processed persimmon slices were studied. The results showed that the higher the maturity, the lower the drying rate of persimmon at initial 5 h of dry stage. And the content of reducing sugar and soluble pectin of persimmon slices increased with the increase of maturity, while the content of V_C, soluble tannin, hardness, and adhesion of dried persimmon slices decreased. While soluble tannin content of dried persimmon slices persimmon was 0.095% and 0.041% when maturity was Ⅲ, Ⅳ. L^*, a^* and b^* after drying of persimmon firstly increased and then decreased to 30.33、9.77、17.50 with the increase of ripeness. The higher the maturity, the higher sensory score of dried persimmon slices. Comprehensively, maturity Ⅲ, Ⅳ persimmon were suitable for processing dried persimmon product, and quality of product using maturity Ⅳ was the best.
- maturity,
- dried persimmon slices,
- drying characteristics,
- quality

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References (29)

References

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