Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying

Gharib Hafizov

doi:doi:10.11648/j.earth.20211003.15

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Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying

Gharib Hafizov

Published in Earth Sciences (Volume 10, Issue 3)

Received: 20 May 2021 Accepted: 3 June 2021 Published: 21 June 2021

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Abstract

Persimmon fruits should be initially quite hard, so that they can not only be easily peeled, but also fastened with a strong rope for the closely adjacent stems and dried for a month or two under a canopy. Despite the extensive nature of this process, farmers are used to this artisanal method and the small profit it can provide in those 3-4 post-harvest weeks, as long as the persimmon can remain firm. The aim of this work was to develop more efficient alternative drying methods that allow drying persimmons in an accelerated mode and at all stages of its post-harvest storage. The objects of the study were the fruits of the cultivars "Hachiya" and "Hiakume", grown in the experimental farm of the Research İnstitute of Horticulture and Tea Industry (Guba, Azerbaijan). The method of creating the final products was used, based on taking into account the physical and chemical changes that occur in the persimmon during its maturation. It was found that the natural balance between lecoanthocyanins (the most tart among polyphenols), protopectin, which refers to insoluble dietary fiber and easily digestible carbohydrates, does not provide the best color and taste of 100% dried persimmon from early solid raw materials. Slicing slices of hard fruit into slices 2-3 mm thick and holding the slices for 10-15 minutes in solutions of table salt and sugar allows you to improve their color and taste initially. Aged softened fruits are amazingly delicious and without additives. Taking into account these and other revealed facts, technologies were developed for obtaining natural chips from solid persimmons, and 100% dried persimmons from softened persimmons. Calculations have shown that the proposed technologies are cost-effective and promising for wide application.

Published in	Earth Sciences (Volume 10, Issue 3)
DOI	10.11648/j.earth.20211003.15
Page(s)	118-127
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Persimmon Fruits, Drying, Post-harvest Storage, Biochemical Changes, Product Innovations, Prospects for Commercialization

References

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[3]	Crisosto C. H. 1999. Persimmon: Postharvest quality maintenance guide-lines. Available from: http://kare.ucanr.edu/files/123828.pdf.
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[11]	Nariane Q. Vilhena, Rebeca Gil, Empar Llorca et al., 2020. Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages. Foods 2020, 9, 870; DOİ: 10.3390/foods9070870.
[12]	Olkhovatov E. A., Rodionova L. Ya., Shcherbakova E. V., 2017. Development of methods for determining the amount of pectin substances in raw materials and products of its processing. Scientific J. of KubGAU. Pp. 1-14. URL: https://cyberleninka.ru/article/n/razrabotka-metodiki-opredeleniya-kolichestva-pektinovyh-veschestv-v-syrie-i-produktah-ego-pererabotki.
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[15]	Hafizov G. K., Kurbanov I. S. and Abubekirov G. Sh., 2015. Method for obtaining a food product from aged softened persimmons. Ru patent no. 2552360 C2. URL: https://patentimages.storage.googleapis.com/b8/a1/c5/54cab9f40aaf72/RU2552360C2.pdf.
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Gharib Hafizov. (2021). Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying. Earth Sciences, 10(3), 118-127. https://doi.org/10.11648/j.earth.20211003.15

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Gharib Hafizov. Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying. Earth Sci. 2021, 10(3), 118-127. doi: 10.11648/j.earth.20211003.15

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Gharib Hafizov. Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying. Earth Sci. 2021;10(3):118-127. doi: 10.11648/j.earth.20211003.15

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@article{10.11648/j.earth.20211003.15,
  author = {Gharib Hafizov},
  title = {Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying},
  journal = {Earth Sciences},
  volume = {10},
  number = {3},
  pages = {118-127},
  doi = {10.11648/j.earth.20211003.15},
  url = {https://doi.org/10.11648/j.earth.20211003.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.earth.20211003.15},
  abstract = {Persimmon fruits should be initially quite hard, so that they can not only be easily peeled, but also fastened with a strong rope for the closely adjacent stems and dried for a month or two under a canopy. Despite the extensive nature of this process, farmers are used to this artisanal method and the small profit it can provide in those 3-4 post-harvest weeks, as long as the persimmon can remain firm. The aim of this work was to develop more efficient alternative drying methods that allow drying persimmons in an accelerated mode and at all stages of its post-harvest storage. The objects of the study were the fruits of the cultivars "Hachiya" and "Hiakume", grown in the experimental farm of the Research İnstitute of Horticulture and Tea Industry (Guba, Azerbaijan). The method of creating the final products was used, based on taking into account the physical and chemical changes that occur in the persimmon during its maturation. It was found that the natural balance between lecoanthocyanins (the most tart among polyphenols), protopectin, which refers to insoluble dietary fiber and easily digestible carbohydrates, does not provide the best color and taste of 100% dried persimmon from early solid raw materials. Slicing slices of hard fruit into slices 2-3 mm thick and holding the slices for 10-15 minutes in solutions of table salt and sugar allows you to improve their color and taste initially. Aged softened fruits are amazingly delicious and without additives. Taking into account these and other revealed facts, technologies were developed for obtaining natural chips from solid persimmons, and 100% dried persimmons from softened persimmons. Calculations have shown that the proposed technologies are cost-effective and promising for wide application.},
 year = {2021}
}

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TY  - JOUR
T1  - Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying
AU  - Gharib Hafizov
Y1  - 2021/06/21
PY  - 2021
N1  - https://doi.org/10.11648/j.earth.20211003.15
DO  - 10.11648/j.earth.20211003.15
T2  - Earth Sciences
JF  - Earth Sciences
JO  - Earth Sciences
SP  - 118
EP  - 127
PB  - Science Publishing Group
SN  - 2328-5982
UR  - https://doi.org/10.11648/j.earth.20211003.15
AB  - Persimmon fruits should be initially quite hard, so that they can not only be easily peeled, but also fastened with a strong rope for the closely adjacent stems and dried for a month or two under a canopy. Despite the extensive nature of this process, farmers are used to this artisanal method and the small profit it can provide in those 3-4 post-harvest weeks, as long as the persimmon can remain firm. The aim of this work was to develop more efficient alternative drying methods that allow drying persimmons in an accelerated mode and at all stages of its post-harvest storage. The objects of the study were the fruits of the cultivars "Hachiya" and "Hiakume", grown in the experimental farm of the Research İnstitute of Horticulture and Tea Industry (Guba, Azerbaijan). The method of creating the final products was used, based on taking into account the physical and chemical changes that occur in the persimmon during its maturation. It was found that the natural balance between lecoanthocyanins (the most tart among polyphenols), protopectin, which refers to insoluble dietary fiber and easily digestible carbohydrates, does not provide the best color and taste of 100% dried persimmon from early solid raw materials. Slicing slices of hard fruit into slices 2-3 mm thick and holding the slices for 10-15 minutes in solutions of table salt and sugar allows you to improve their color and taste initially. Aged softened fruits are amazingly delicious and without additives. Taking into account these and other revealed facts, technologies were developed for obtaining natural chips from solid persimmons, and 100% dried persimmons from softened persimmons. Calculations have shown that the proposed technologies are cost-effective and promising for wide application.
VL  - 10
IS  - 3
ER  -

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Author Information

Gharib Hafizov

Research Institute of Fruit and Tea Growing of the Ministry of Agriculture, Baku, Republic of Azerbaijan

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Gharib Hafizov. (2021). Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying. Earth Sciences, 10(3), 118-127. https://doi.org/10.11648/j.earth.20211003.15

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ACS Style

Gharib Hafizov. Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying. Earth Sci. 2021, 10(3), 118-127. doi: 10.11648/j.earth.20211003.15

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AMA Style

Gharib Hafizov. Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying. Earth Sci. 2021;10(3):118-127. doi: 10.11648/j.earth.20211003.15

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@article{10.11648/j.earth.20211003.15,
  author = {Gharib Hafizov},
  title = {Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying},
  journal = {Earth Sciences},
  volume = {10},
  number = {3},
  pages = {118-127},
  doi = {10.11648/j.earth.20211003.15},
  url = {https://doi.org/10.11648/j.earth.20211003.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.earth.20211003.15},
  abstract = {Persimmon fruits should be initially quite hard, so that they can not only be easily peeled, but also fastened with a strong rope for the closely adjacent stems and dried for a month or two under a canopy. Despite the extensive nature of this process, farmers are used to this artisanal method and the small profit it can provide in those 3-4 post-harvest weeks, as long as the persimmon can remain firm. The aim of this work was to develop more efficient alternative drying methods that allow drying persimmons in an accelerated mode and at all stages of its post-harvest storage. The objects of the study were the fruits of the cultivars "Hachiya" and "Hiakume", grown in the experimental farm of the Research İnstitute of Horticulture and Tea Industry (Guba, Azerbaijan). The method of creating the final products was used, based on taking into account the physical and chemical changes that occur in the persimmon during its maturation. It was found that the natural balance between lecoanthocyanins (the most tart among polyphenols), protopectin, which refers to insoluble dietary fiber and easily digestible carbohydrates, does not provide the best color and taste of 100% dried persimmon from early solid raw materials. Slicing slices of hard fruit into slices 2-3 mm thick and holding the slices for 10-15 minutes in solutions of table salt and sugar allows you to improve their color and taste initially. Aged softened fruits are amazingly delicious and without additives. Taking into account these and other revealed facts, technologies were developed for obtaining natural chips from solid persimmons, and 100% dried persimmons from softened persimmons. Calculations have shown that the proposed technologies are cost-effective and promising for wide application.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Research of Functional and Technological Properties of Persimmon Fruits as an Object of Drying
AU  - Gharib Hafizov
Y1  - 2021/06/21
PY  - 2021
N1  - https://doi.org/10.11648/j.earth.20211003.15
DO  - 10.11648/j.earth.20211003.15
T2  - Earth Sciences
JF  - Earth Sciences
JO  - Earth Sciences
SP  - 118
EP  - 127
PB  - Science Publishing Group
SN  - 2328-5982
UR  - https://doi.org/10.11648/j.earth.20211003.15
AB  - Persimmon fruits should be initially quite hard, so that they can not only be easily peeled, but also fastened with a strong rope for the closely adjacent stems and dried for a month or two under a canopy. Despite the extensive nature of this process, farmers are used to this artisanal method and the small profit it can provide in those 3-4 post-harvest weeks, as long as the persimmon can remain firm. The aim of this work was to develop more efficient alternative drying methods that allow drying persimmons in an accelerated mode and at all stages of its post-harvest storage. The objects of the study were the fruits of the cultivars "Hachiya" and "Hiakume", grown in the experimental farm of the Research İnstitute of Horticulture and Tea Industry (Guba, Azerbaijan). The method of creating the final products was used, based on taking into account the physical and chemical changes that occur in the persimmon during its maturation. It was found that the natural balance between lecoanthocyanins (the most tart among polyphenols), protopectin, which refers to insoluble dietary fiber and easily digestible carbohydrates, does not provide the best color and taste of 100% dried persimmon from early solid raw materials. Slicing slices of hard fruit into slices 2-3 mm thick and holding the slices for 10-15 minutes in solutions of table salt and sugar allows you to improve their color and taste initially. Aged softened fruits are amazingly delicious and without additives. Taking into account these and other revealed facts, technologies were developed for obtaining natural chips from solid persimmons, and 100% dried persimmons from softened persimmons. Calculations have shown that the proposed technologies are cost-effective and promising for wide application.
VL  - 10
IS  - 3
ER  -

Copy | Download