Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment
Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have evaluated the nutri...
| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
SCIRP
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6429 https://www.scirp.org/journal/paperinformation.aspx?paperid=60777 |
| _version_ | 1855032425289089024 |
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| author | Novillo, Pedro Besada, Cristina Tian, Li Bermejo, Almudena Salvador, Alejandra |
| author_browse | Bermejo, Almudena Besada, Cristina Novillo, Pedro Salvador, Alejandra Tian, Li |
| author_facet | Novillo, Pedro Besada, Cristina Tian, Li Bermejo, Almudena Salvador, Alejandra |
| author_sort | Novillo, Pedro |
| collection | ReDivia |
| description | Traditionally persimmons have been consumed over-ripened to avoid astringency perception.
However, the introduction of new technology that removes astringency while preserving fruit
firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have
evaluated the nutritional composition of over-ripened persimmons and have claimed that they are
a good source of primary and secondary metabolites that are favourable for human health. Yet
very little is known about the nutritional composition of persimmons in the “ready-to-eat crisp”
stage. In this context, we determined the main nutritional compounds in ten popular persimmon
cultivars, including astringent cultivars (“Rojo Brillante”, “Tone Wase”, “Giboshi”, “Kaki Tipo”,
“Aizumishirazu-A”, “Giombo”, “Hachiya”) and non-astringent cultivars (“O’gosho”, “Hana Fuyu” and
“Jiro”). To this end, fruits were harvested when their texture was firm, and soluble polyphenols
content, total antioxidant capacity and main sugars, organic acids and carotenoids were evaluated.
In those astringent cultivars at harvest, the changes in nutritional compounds associated with applying
deastringency treatment with high CO2 concentration were determined. Our results revealed
the main sugars (glucose, fructose and sucrose), organic acids (citric acid, malic acid and
succinic) and carotenoids (β-cryptoxanthin, lutein, violoxanthin, zeaxanthin, and β-carotene)
present in the flesh of crisp persimmons. At harvest the content of these metabolites vastly varied
among cultivars; astringent cultivars showed higher soluble polyphenols and greater antioxidant
capacity, and presented higher contents of sugars and organic acids than non-astringent ones. The
deastringency treatment applied to astringent cultivars resulted in a drastic loss of soluble polyphenols
and total antioxidant capacity, and induced changes in carotenoids and sugars composition. |
| format | article |
| id | ReDivia6429 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | SCIRP |
| publisherStr | SCIRP |
| record_format | dspace |
| spelling | ReDivia64292025-04-25T14:47:03Z Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment Novillo, Pedro Besada, Cristina Tian, Li Bermejo, Almudena Salvador, Alejandra Persimmon Crispy texture Nutritional composition Antioxidant capacity Deastringency J10 Handling, transport, storage and protection of agricultural products Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits. Several studies have evaluated the nutritional composition of over-ripened persimmons and have claimed that they are a good source of primary and secondary metabolites that are favourable for human health. Yet very little is known about the nutritional composition of persimmons in the “ready-to-eat crisp” stage. In this context, we determined the main nutritional compounds in ten popular persimmon cultivars, including astringent cultivars (“Rojo Brillante”, “Tone Wase”, “Giboshi”, “Kaki Tipo”, “Aizumishirazu-A”, “Giombo”, “Hachiya”) and non-astringent cultivars (“O’gosho”, “Hana Fuyu” and “Jiro”). To this end, fruits were harvested when their texture was firm, and soluble polyphenols content, total antioxidant capacity and main sugars, organic acids and carotenoids were evaluated. In those astringent cultivars at harvest, the changes in nutritional compounds associated with applying deastringency treatment with high CO2 concentration were determined. Our results revealed the main sugars (glucose, fructose and sucrose), organic acids (citric acid, malic acid and succinic) and carotenoids (β-cryptoxanthin, lutein, violoxanthin, zeaxanthin, and β-carotene) present in the flesh of crisp persimmons. At harvest the content of these metabolites vastly varied among cultivars; astringent cultivars showed higher soluble polyphenols and greater antioxidant capacity, and presented higher contents of sugars and organic acids than non-astringent ones. The deastringency treatment applied to astringent cultivars resulted in a drastic loss of soluble polyphenols and total antioxidant capacity, and induced changes in carotenoids and sugars composition. 2020-05-08T16:21:13Z 2020-05-08T16:21:13Z 2015 article publishedVersion Novillo, P., Besada, C., Tian, L., Bermejo, A., & Salvador, A. (2015). Nutritional composition of ten persimmon cultivars in the “ready-to-eat crisp” stage. Effect of deastringency treatment. Food and Nutrition Sciences, 6(14), 1296. 2157-944X http://hdl.handle.net/20.500.11939/6429 10.4236/fns.2015.614135 https://www.scirp.org/journal/paperinformation.aspx?paperid=60777 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ SCIRP electronico |
| spellingShingle | Persimmon Crispy texture Nutritional composition Antioxidant capacity Deastringency J10 Handling, transport, storage and protection of agricultural products Novillo, Pedro Besada, Cristina Tian, Li Bermejo, Almudena Salvador, Alejandra Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment |
| title | Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment |
| title_full | Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment |
| title_fullStr | Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment |
| title_full_unstemmed | Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment |
| title_short | Nutritional Composition of Ten Persimmon Cultivars in the “Ready-to-Eat Crisp” Stage. Effect of Deastringency Treatment |
| title_sort | nutritional composition of ten persimmon cultivars in the ready to eat crisp stage effect of deastringency treatment |
| topic | Persimmon Crispy texture Nutritional composition Antioxidant capacity Deastringency J10 Handling, transport, storage and protection of agricultural products |
| url | http://hdl.handle.net/20.500.11939/6429 https://www.scirp.org/journal/paperinformation.aspx?paperid=60777 |
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