Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards
In this study, consumer acceptance of the final product is used as a criterion to evaluate the viability of valorising persimmons by obtaining dried slices from fruit that manifest different disorders: skin damage and malformations detected at harvest, and flesh browning and chilling injury manifest...
| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/8694 https://www.sciencedirect.com/science/article/pii/S0023643823004619?via%3Dihub |
| _version_ | 1855032837228462080 |
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| author | Llorca, Empar Pons-Gómez, Ana Besada, Cristina |
| author_browse | Besada, Cristina Llorca, Empar Pons-Gómez, Ana |
| author_facet | Llorca, Empar Pons-Gómez, Ana Besada, Cristina |
| author_sort | Llorca, Empar |
| collection | ReDivia |
| description | In this study, consumer acceptance of the final product is used as a criterion to evaluate the viability of valorising persimmons by obtaining dried slices from fruit that manifest different disorders: skin damage and malformations detected at harvest, and flesh browning and chilling injury manifested in astringent and non-astringent fruit during the postharvest period. During drying, slices shrunk and underwent colour changes linked with browning. In microstructural terms, the drying process was associated mainly with cell wall degradation in parenchyma tissue and cell shrinkage. Such changes were less marked in the dried slices obtained from the astringent fruit affected by chilling injury, which was linked with a higher soluble tannins content at the beginning of the dehydration process and resulted in more appealing slices. These slices completely lost their astringency during drying. The sensory study performed with 96 consumers showed that the obtaining dried persimmon slices is a promising way to valorise fruit discarded at harvest due to in-field damage and those discarded after storage due to chilling injury symptoms. Consumers liked these samples and reported 60% and 70% purchase intention, respectively. It is necessary to investigate other alternatives to valorise discards from fruit affected by flesh browning. |
| format | article |
| id | ReDivia8694 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | ReDivia86942025-04-25T14:49:18Z Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards Llorca, Empar Pons-Gómez, Ana Besada, Cristina Persimmon snack Purchase intention Consumption context U40 Surveying methods S01 Human nutrition - General aspects J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation Q70 Processing of agricultural wastes Dehydration Shrinkage Purchasing habits Food wastes In this study, consumer acceptance of the final product is used as a criterion to evaluate the viability of valorising persimmons by obtaining dried slices from fruit that manifest different disorders: skin damage and malformations detected at harvest, and flesh browning and chilling injury manifested in astringent and non-astringent fruit during the postharvest period. During drying, slices shrunk and underwent colour changes linked with browning. In microstructural terms, the drying process was associated mainly with cell wall degradation in parenchyma tissue and cell shrinkage. Such changes were less marked in the dried slices obtained from the astringent fruit affected by chilling injury, which was linked with a higher soluble tannins content at the beginning of the dehydration process and resulted in more appealing slices. These slices completely lost their astringency during drying. The sensory study performed with 96 consumers showed that the obtaining dried persimmon slices is a promising way to valorise fruit discarded at harvest due to in-field damage and those discarded after storage due to chilling injury symptoms. Consumers liked these samples and reported 60% and 70% purchase intention, respectively. It is necessary to investigate other alternatives to valorise discards from fruit affected by flesh browning. 2023-08-28T11:51:11Z 2023-08-28T11:51:11Z 2023 article draft Llorca, E., Pons-Gómez, A. & Besada, C. (2023). Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards. LWT-Food Science and Technology, 182, 114882. 0023-6438 1096-1127 (online ISSN) https://hdl.handle.net/20.500.11939/8694 10.1016/j.lwt.2023.114882 https://www.sciencedirect.com/science/article/pii/S0023643823004619?via%3Dihub en This work was supported by Project IVIA-GVA 52201 from the Instituto Valenciano de Investigaciones Agrarias (this project is cofinanced by the European Union through ERDF Program 2021-027 Comunitat Valenciana). Author Ana Pons-Gómez wishes to thank the Regional Ministry of Innovation, Universities, Science and Digital Society (Generalitat Valenciana) for the financial support of her contract EDGJID-2021-252. info:eu-repo/grantAgreement/ERDF/PCV 2021-2027/52201/ES/Relanzando la agroalimentación valenciana para una producción y consumo sostenibles y seguros/AgroAlimVal Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess Elsevier electronico |
| spellingShingle | Persimmon snack Purchase intention Consumption context U40 Surveying methods S01 Human nutrition - General aspects J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation Q70 Processing of agricultural wastes Dehydration Shrinkage Purchasing habits Food wastes Llorca, Empar Pons-Gómez, Ana Besada, Cristina Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards |
| title | Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards |
| title_full | Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards |
| title_fullStr | Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards |
| title_full_unstemmed | Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards |
| title_short | Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards |
| title_sort | physico chemical and microstructural changes during the drying of persimmons with different disorders consumer acceptance of dried slices as a criterion to valorise discards |
| topic | Persimmon snack Purchase intention Consumption context U40 Surveying methods S01 Human nutrition - General aspects J10 Handling, transport, storage and protection of agricultural products Q02 Food processing and preservation Q70 Processing of agricultural wastes Dehydration Shrinkage Purchasing habits Food wastes |
| url | https://hdl.handle.net/20.500.11939/8694 https://www.sciencedirect.com/science/article/pii/S0023643823004619?via%3Dihub |
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