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Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

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Abstract

Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (p < 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (r = 0.76, p < 0.01) and total phenol (r = 0.576, p < 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (r = 0.823, −0.729 and −0.685, p < 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (r = 0.503, p < 0.05) and negatively related to total sugar content (r = −0.668, p < 0.01). Pectin content exerted positive effect (r = 0.719, p < 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (r = 0.662 and −0.716, p < 0.01, respectively). In addition, a positive correlation (r = 0.642, p < 0.01) of the content of ascorbic acid to phenolic retention was also observed.

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Acknowledgments

We thank associated professor Yong Yang for providing different cultivars of persimmon fruit. This study was supported by the Special Fund for Agro-scientific Research in the Public Interest (No.201203047), Program for Science and Technology Development of Wuhan City (No. 20130205010186), and Fundamental Research Funds for the Central Universities (2013PY022).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

    Jinyu Chen, Jing Du, Zhen-zhen Ge, Wei Zhu, Rongzu Nie & Chun-mei Li

  2. Key Laboratory of Environment Correlative Food Science, Huazhong Agricultural University, Ministry of Education, Wuhan, China

    Chun-mei Li

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  1. Jinyu Chen
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  2. Jing Du
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  3. Zhen-zhen Ge
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  4. Wei Zhu
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Correspondence to Chun-mei Li.

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Highlights

Five persimmon cultivars showed different aroma and taste.

Chemical compositions in persimmon fruit varied greatly (p < 0.05) amongst cultivars.

Processing characteristics were closely correlated to chemical components of persimmons.

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Chen, J., Du, J., Ge, Zz. et al. Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics. J Food Sci Technol 53, 1597–1607 (2016). https://doi.org/10.1007/s13197-015-2102-y

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  • DOI: https://doi.org/10.1007/s13197-015-2102-y

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