Effect of cultivar and maturity of persimmons on the quality of processed chips: A study of nutritional, sensory, and physical attributes

Abstract

Persimmons are highly valued for their rich nutritional profile and health benefits; however, their perishability leads to significant post-harvest losses and limits market potential. This study addresses these challenges by investigating the processing of persimmons into chips, focusing on three widely cultivated Chinese cultivars: Fuyu, Youhou, and Gongchengyueshi. Among them, Gongchengyueshi chips demonstrated superior sensory attributes (88.14 out of 100 points), excellent rehydration capacity (4.03 ± 0.19), favorable texture properties (rupture time: 0.44 ± 0.09 s; rupture energy: 1374.91 ± 317.66 g·s), and phenolic content (60.46 ± 1.90 mg/g), highlighting their potential as functional snacks. Additionally, the ripening stage significantly impacted the physicochemical and texture properties of persimmon chips, with mature fruits yielding softer yet more nutrient-dense products. Medium maturity Gongchengyueshi persimmons were identified as the optimal raw material, striking a balance between nutritional benefits and desirable sensory attributes. In conclusion, this study provides new insights into cultivar selection and maturity stage optimization for persimmon chip production, offering a viable strategy to enhance the commercial value of persimmons while reducing post-harvest losses.