Location: Healthy Processed Foods ResearchTitle: Characterization of the organoleptic properties, vitamin C levels and anti-oxidant contents of Californian grown persimmons (abstract)
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 12/22/2016
Publication Date: 4/2/2017
Citation: Sedej, I., Vilches, A.M., Olsen, C.W., Smith, J.L., Woods, R., Preece, J.E., Milczarek, R.R., Breksa Iii, A.P. 2017. Characterization of the organoleptic properties, vitamin C levels and anti-oxidant contents of Californian grown persimmons [abstract].
Technical Abstract: California is the largest U.S. producer of persimmons (Diospyros kaki). Consumer demand for persimmons is driven by their organoleptic and nutritional properties (vitamin C and anti-oxidant contents). Most commercial production is divided between a small number of astringent “Hachiya” and non-astringent “Fuyu” types cultivars. In order to provide growers with options for diversifying their orchards, we evaluated astringent, non-astringent, and pollination variant cultivars from the USDA’s National Clonal Germplasm Repository. Vitamin C and anti-oxidant contents and organoleptic properties were measured and compared to those obtained for representative samples from commercial sources. Vitamin C content was determined by HPLC. Organoleptic properties measured included °Brix, pH, total titratable acidity, and conductivity. Anti-oxidant content was measured by two method- 2,2'-azinobis (3-ethyl- benzothiazoline-6-sulfonic acid) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. A total of 55 samples were evaluated. For some samples, multiple harvests of ripe fruit were collected to evaluate the influence of harvest time. Results from our evaluation will be presented, as well as correlations between the vitamin C and anti-oxidant and organoleptic properties discussed. Cultivars with the most desirable properties will be highlighted.