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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Main Authors: Vilhena, Nariane Q., Gil, Rebeca, Llorca, Empar, Moraga, Gemma, Salvador, Alejandra
Format: Artículo
Language:Inglés
Published: MDPI 2020
Subjects:
Online Access:http://hdl.handle.net/20.500.11939/6652
https://www.mdpi.com/2304-8158/9/7/870
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author Vilhena, Nariane Q.
Gil, Rebeca
Llorca, Empar
Moraga, Gemma
Salvador, Alejandra
author_browse Gil, Rebeca
Llorca, Empar
Moraga, Gemma
Salvador, Alejandra
Vilhena, Nariane Q.
author_facet Vilhena, Nariane Q.
Gil, Rebeca
Llorca, Empar
Moraga, Gemma
Salvador, Alejandra
author_sort Vilhena, Nariane Q.
collection ReDivia
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 (L*, h* and C*). Water removal led to soluble solids tannin reduction to non-astringency values on day 28.
format Artículo
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institution Instituto Valenciano de Investigaciones Agrarias (IVIA)
language Inglés
publishDate 2020
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spelling ReDivia66522025-04-25T14:47:33Z Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages Vilhena, Nariane Q. Gil, Rebeca Llorca, Empar Moraga, Gemma Salvador, Alejandra Cryo-FESEM semidried Quality characteristics J10 Handling, transport, storage and protection of agricultural products Diospyros kaki Air drying 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 (L*, h* and C*). Water removal led to soluble solids tannin reduction to non-astringency values on day 28. 2020-10-14T08:56:06Z 2020-10-14T08:56:06Z 2020 article publishedVersion Vilhena, N. Q., Gil, R., Llorca, E., Moraga, G., & Salvador, A. (2020). Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages. Foods, 9(7), 870. 2304-8158 http://hdl.handle.net/20.500.11939/6652 10.3390/foods9070870 https://www.mdpi.com/2304-8158/9/7/870 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess MDPI electronico
spellingShingle Cryo-FESEM
semidried
Quality characteristics
J10 Handling, transport, storage and protection of agricultural products
Diospyros kaki
Air drying
Vilhena, Nariane Q.
Gil, Rebeca
Llorca, Empar
Moraga, Gemma
Salvador, Alejandra
Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages
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 Cryo-FESEM
semidried
Quality characteristics
J10 Handling, transport, storage and protection of agricultural products
Diospyros kaki
Air drying
url http://hdl.handle.net/20.500.11939/6652
https://www.mdpi.com/2304-8158/9/7/870
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