Abstract

Changes in color and total phenolic content of different persimmon varieties (Türkay, Hachia, Morali and Fuyu) are investigated during dehydration. In all varieties, L* values were decreased during dehydration. Fresh and dehydrated Morali persimmons had a darker color than the other varieties. Fresh Fuyu and dehydrated Hachia persimmons had higher a* values. Increased a* value indicated that sample color became red. In fresh fruit, b* values of astringent varieties were higher than non-astringent persimmons. During dehydration, b* values of non-astringent persimmons (Morali and Fuyu) were decreased continuously. Hue* values of Fuyu variety were lower than the other varieties. In the dehydration process, hue* values of all varieties were decreased. In phenolic contents of dehydrated Hachia and Türkay varieties, 93.55% and 79.12% reduction were observed respectively. In sensory evaluation, dehydrated astringent and non-astringent varieties had similar scores for astringency and taste characteristics. Fuyu, Türkay and Hachia varieties had similar color scores and their scores were higher than Morali samples.

Submitted: January 15, 2007 · Accepted: September 10, 2008 · Published: October 2, 2008

Recommended Citation

Akyildiz, Asiye; Zorlugenc, Feyza Kiroglu; Benli, Hakan; Aksay, Salih; and Fenercioglu, Hasan (2008) "Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration," International Journal of Food Engineering: Vol. 4 : Iss. 7, Article 9.
DOI: 10.2202/1556-3758.1199
Available at: http://www.bepress.com/ijfe/vol4/iss7/art9