Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by diferent methods

Abstract

Although Trabzon persimmon (Diospyros kaki L.) is a benefcial fruit for both human health and industrial use, it is generallyused seasonally, and inadequate attention has been given to its of-season use. Tis study was designed to determine the best dryingmethod for optimizing the quality of dried Trabzon persimmon ( Diospyros kaki Fuyu ). Samples treated with sodium metabisulfteprior to drying and dried at 65 °C had the highest L* value (P < 0.05). Rehydration value and ascorbic acid content of samples dried at50 °C were the highest. Nevertheless, these samples had lower total phenolic content than samples dried at 65 °C and 90 °C. Samplestreated with sodium metabisulfte before drying had the highest appearance score; however, these samples were the least liked and hadthe lowest favor score. Control samples were the most popular samples in terms of favor (P < 0.05). During storage, control groupsamples had the highest increase in total mesophilic aerobic bacteria, while samples treated with sodium metabisulfte prior to dryinghad the lowest increase in total mesophilic aerobic bacteria, owing largely to the antimicrobial efect of sodium metabisulfte. Althoughsodium metabisulfte treatment gave the best physical, chemical, and microbiological results, these dried persimmons were given thelowest sensory scores.