title: Selected chemical compounds in firm and mellow persimmon fruit before and after the drying process.
abstract: BACKGROUND
  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.
  
  
  RESULTS
  '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.
  
  
  CONCLUSIONS
  These results showed that the drying process improved the quality of persimmon products and extended their shelf life. © 2015 Society of Chemical Industry.
authors.affiliation: Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
authors.forename: Mateja
authors.initials: M
authors.lastname: Senica
authors.affiliation: Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
authors.forename: Robert
authors.initials: R
authors.lastname: Veberic
authors.affiliation: Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
authors.forename: Jana Jurhar
authors.initials: JJ
authors.lastname: Grabnar
authors.affiliation: Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
authors.forename: Franci
authors.initials: F
authors.lastname: Stampar
authors.affiliation: Chair for Fruit Growing, Viticulture and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
authors.forename: Jerneja
authors.initials: J
authors.lastname: Jakopic
mesh_terms: D000143:Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D003116:Color; D003890:Desiccation / Q000379:methods*; D029788:Diospyros / Q000737:chemistry*; D063427:Food Quality; D061353:Food Storage; D005612:Freeze Drying / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis*; D013634:Tannins / Q000032:analysis
chemical_list: D000143:Acids; D002241:Carbohydrates; D010636:Phenols; D010936:Plant Extracts; D013634:Tannins; D002338:Carotenoids
keywords: Diospyros kaki; carotenoids; organic acids; phenolics; sugars; tannins