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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #326813

Title: Reducing astringency in persimmons through processing, an approach for increasing marketability (abstract)

item Sedej, Ivana
item Woods, Rachelle
item Vilches, Ana
item Olsen, Carl
item Preece, John
item Milczarek, Rebecca
item Breksa, Andrew

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/11/2016
Publication Date: 8/22/2016
Citation: Sedej, I., Woods, R., Vilches, A.M., Olsen, C.W., Preece, J.E., Milczarek, R.R., Breksa III, A.P. 2016. Reducing astringency in persimmons through processing, an approach for increasing marketability (abstract). American Chemical Society National Meeting & Exposition - Philadelphia, PA - August 21-25, 2016.

Interpretive Summary:

Technical Abstract: Persimmons are an orange flesh fruit produced in temperate climates throughout the world. Varieties within the commercially most important species (Diospyros kaki) are divided into three astringency types- non-astringent, astringent, and pollination variant. In the U.S., California is the largest producer of persimmons and commercial production is predominately divided between astringent “Hachiya” and non-astringent “Fuyu” types, with limited production of pollination variant types by small-scale growers for specialty markets. The astringency in persimmons is due to the presence of low and high molecular weight soluble tannins. Astringency and a short shelf life are two characteristics that hamper consumer demand for persimmon fruit and persimmon containing products. Development of a product that overcomes these characteristics offers an opportunity to increase consumer demand. Two methods that show promise for reducing astringency are slow freezing, and drying. In order to determine effectiveness of these methods we selected non-astringent, astringent, and pollination variant types for evaluation. Samples were sourced from commercial growers and the National Clonal Germplasm Repository, Davis, CA. A total of 55 samples were evaluated. The fresh and treated samples were characterized for their organoleptic properties and tannin and polyphenol contents and evaluated for their sensory characteristics by a trained panel. Correlations between the chemical and sensory analyses will be presented, as well as identification of those varieties that responded best to the treatments.