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

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 Institute 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.