Changes in the Physico-Chemical Properties of Persimmon (Diospyros kaki Thunb.) During Drying and Quality Deterioration During Storage

Abstract

Dried persimmon (Diospyros kaki Thunb.) is one of the most popular fruit products in East Asia, but its properties and consumer acceptance strongly depend on the drying process and storage conditions that are used. The quality of dried persimmon depends on its physical (color, texture) and chemical (tannin levels, sugar content, the presence of white powder on the surface) properties, which are drastically affected by the decrease in moisture content and composition changes that occur during the drying process and storage. Therefore, in the present report, the changes in the physico-chemical properties of dried persimmon that occur during the drying process and its quality degradation during storage are reviewed for providing fundamental information on the production of high-quality dried persimmon and storage management.