The ripened Daebong persimmon is very popular in Korea, since it is sweet and delicious and is high in the components for physiological functionality such as phenolics and dietary fiber. However, the consumption of ripened Daebong persimmon has been limited as it is a typical table fruit. One of the ways to increase its consumption could be diversifying the processing of it. The physical and/or chemical characteristics of it should be investigated before manufacturing into value-added product. Therefore, the objective of this study was to investigate the physicochemical characteristics of ripened Daebong persimmon. The proximate composition of ripened Daebong persimmon was determined according to AOAC method. The physicochemical characteristics of ripened Daebong persimmon was measured by a pH meter, a viscometer, a line spread chart, a refractometer and a spectrophotometer. The moisture content of the ripened Daebong persimmon was 81.29%. pH, titratable acidity and soluble solid content of it were 5.43, 12.97 oBrix and 0.53%. In color of ripened Daebong persimmon, L* value was 37.89, a* value 20.48 and b *value 47.25, respectively. Spreadability and viscosity of ripened Daebong persimmon were 0.97 cm/min and 1630 Cp. In dietary fiber content, insoluble dietary fiber content of ripened persimmon puree was 2.12% and soluble content, 0.39%. The total phenol and flavonoid content of ripened Daebong persimmon were 14.32 mg/kg and 1.45 mg/100g. In free sugar content, glucose and fructose content of ripened Daebong persimmon were 2.50 and 2.09%. In conclusion, the physicochemical characterization of ripened Daebong persimmon is worth noting for further processing and the analysis of its physiological functionality could be needed in the future.

Physical and chemical characteristics of ripened Daebong persimmon (<i>Diospyros kaki cv. Daebong</i>) from Korea

248th National Meeting (2014)

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Physical and chemical characteristics of ripened Daebong persimmon (Diospyros kaki cv. Daebong) from Korea