Senica Mateja, Veberic Robert, Grabnar Jana Jurhar, Stampar Franci, Jakopic Jerneja
Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
J Sci Food Agric. 2016 Jul;96(9):3140-7. doi: 10.1002/jsfa.7492. Epub 2015 Nov 4.
Persimmon is a seasonal fruit and only available in fresh form for a short period of each year. In addition to freezing, drying is the simplest substitute for the fresh fruit and accessible throughout the year. The effect of mellowing and drying was evaluated in 'Tipo' persimmon, an astringent cultivar.
'Tipo' firm fruit contained high levels of tannins (1.1 mg g(-1) DW), which were naturally decreased to 0.2 mg g(-1) DW after mellowing. The drying process greatly impacted the contents of carotenoids, total phenols, individual phenolics, tannins, organic acids, sugars and colour parameters in firm and mellow fruit. The reduction of tannins, phenolic compounds and organic acids were accompanied by the increase of sugars and carotenoids, improving the colour of the analysed samples.
These results showed that the drying process improved the quality of persimmon products and extended their shelf life. © 2015 Society of Chemical Industry.
柿子是季节性水果，每年仅在短时间内以新鲜形式供应。除了冷冻，干燥是新鲜水果最简单的替代品，并且全年都可获得。对涩柿品种“蒂普”柿子进行了脱涩和干燥效果评估。
“蒂普”硬果含有高水平的单宁（1.1毫克/克干重），脱涩后自然降至0.2毫克/克干重。干燥过程对硬果和脱涩果中的类胡萝卜素、总酚、单个酚类、单宁、有机酸、糖和颜色参数含量有很大影响。单宁、酚类化合物和有机酸的减少伴随着糖和类胡萝卜素的增加，改善了分析样品的颜色。
这些结果表明，干燥过程提高了柿子产品的质量并延长了其保质期。©2015化学工业协会。
Zotero 插件