Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages
The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/7/870 |
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| author | Nariane Q. Vilhena Rebeca Gil Empar Llorca Gemma Moraga Alejandra Salvador |
| author_facet | Nariane Q. Vilhena Rebeca Gil Empar Llorca Gemma Moraga Alejandra Salvador |
| author_sort | Nariane Q. Vilhena |
| collection | DOAJ |
| description | The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached after 21 and 28 days for S1 and S2, respectively. Shrinkage resulting from water removal led to secondary epidermis formation concomitantly to internal flesh gelling, which was related to moisture loss and water activity changes of each fruit part. The thicker epidermis and the lower volume of gelled area inside the S1 fruits led to harder fruit compared to the S2 fruits. The microstructural study revealed parenchyma degradation during drying in both the outermost area (secondary epidermis) and internal flesh, and this process was faster in S1 than in S2. The second peel presented hollows, generated by water outflow, which were bigger in S1 and explained the faster internal dehydration in S1. During drying, slight browning occurred, as reflected in the declining color parameters (<i>L*</i>, <i>h*</i> and <i>C*</i>). Water removal led to soluble solids tannin reduction to non-astringency values on day 28. |
| first_indexed | 2024-03-10T18:42:24Z |
| format | Article |
| id | doaj.art-47785e5560c54c0aaf96ec7cadda9af5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:42:24Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-47785e5560c54c0aaf96ec7cadda9af52023-11-20T05:43:25ZengMDPI AGFoods2304-81582020-07-019787010.3390/foods9070870Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity StagesNariane Q. Vilhena0Rebeca Gil1Empar Llorca2Gemma Moraga3Alejandra Salvador4Postharvest Department, Instituto Valenciano de Investigaciones Agrarias, 46113 Valencia, SpainPostharvest Department, Instituto Valenciano de Investigaciones Agrarias, 46113 Valencia, SpainFood Technology Department, Universitat Politècnica de València, 46022 Valencia, SpainFood Technology Department, Universitat Politècnica de València, 46022 Valencia, SpainPostharvest Department, Instituto Valenciano de Investigaciones Agrarias, 46113 Valencia, SpainThe physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached after 21 and 28 days for S1 and S2, respectively. Shrinkage resulting from water removal led to secondary epidermis formation concomitantly to internal flesh gelling, which was related to moisture loss and water activity changes of each fruit part. The thicker epidermis and the lower volume of gelled area inside the S1 fruits led to harder fruit compared to the S2 fruits. The microstructural study revealed parenchyma degradation during drying in both the outermost area (secondary epidermis) and internal flesh, and this process was faster in S1 than in S2. The second peel presented hollows, generated by water outflow, which were bigger in S1 and explained the faster internal dehydration in S1. During drying, slight browning occurred, as reflected in the declining color parameters (<i>L*</i>, <i>h*</i> and <i>C*</i>). Water removal led to soluble solids tannin reduction to non-astringency values on day 28.https://www.mdpi.com/2304-8158/9/7/870<i>Diospyros kaki</i> Thunb.cryo-FESEMsemidriedair dryingquality characteristics |
| spellingShingle | Nariane Q. Vilhena Rebeca Gil Empar Llorca Gemma Moraga Alejandra Salvador Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages Foods <i>Diospyros kaki</i> Thunb. cryo-FESEM semidried air drying quality characteristics |
| title | Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages |
| title_full | Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages |
| title_fullStr | Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages |
| title_full_unstemmed | Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages |
| title_short | Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages |
| title_sort | physico chemical and microstructural changes during the drying of persimmon fruit cv rojo brillante harvested in two maturity stages |
| topic | <i>Diospyros kaki</i> Thunb. cryo-FESEM semidried air drying quality characteristics |
| url | https://www.mdpi.com/2304-8158/9/7/870 |
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