SUITABLE VARIETY OF PERSIMMON FOR INTERMEDIATED MOISTURE PERSIMMON PRODUCTION
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Four varieties of persimmon, all astrigen types, could be produced to intermediated moisture persimmon such as Hachiya, Nightingale, Ang Sai (P3) and Niu Scin (P4). In addition, the astrigen persimmon should be treated by carbondioxide before production in order to reduce soluble tapnin. Fresh persimmon being suitable for intermediated moisture persimmon production should have 17-18% total soluble solid. The weight lost of fresh persimmon was 37-54% when the process was over. Intermediated moisture persimmons were composed of moisture content (30-44%), total acidity as citric acid (0.08-0.44%), reducing sugars (34-41%) and sulfurdioxide (21-135 ppm). In terms of sensory evaluation, the best variety for intermediated moisture persimmon production was Hachiya. Also panelists accepted the finished persimmon which was produced from Nightingale, Ang Sai (P3) and Niu Scin (P4). Additionally, raw materials must to be treated before production.
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References
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