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Quality Characteristics of Oriental Persimmons (Diospyros kaki L. cv. Fuyu) Grown in the Southeastern United States
Author(s) -
LYON B. G.,
SENTER S.D.,
PAYNE J.A.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb08074.x
Subject(s) - diospyros kaki , flavor , horticulture , chemistry , postharvest , food science , botany , biology
Sensory, physical and chemical characteristics of Fuyu persimmons ( Diospyros kaki L.) were determined before and during storage at 18°C and 1°C. The predominant taste note by sensory descriptive profiling was ‘sweet’, which did not change appreciably during storage. Low intensities of ‘earthy‘, ‘fall‐vegetable complex‘, and ‘fresh‐cut corn’ accounted for the delicate persimmon flavor. Fruit stored at 18°C were soft and overripe after 2 wk. Fruit stored at 1°C changed little before 6 wks. Major changes were increased softness and weight loss with decreased L and hue angle values.