Effects of Pre -Deastringency with Ethanol on Firmness and Soluble Tannin Content of Raw Fruits of Dried Persimmon
Zhang Qian
Lu Hao
Qin Zhihua
Xin Li
Abstract：With 3 astringent persimmon varieties as experimental materials,the fruits were treated by spraying ethanol at room temperature and kept closed tightly for 24,48,72 and 96 hours.Then the fruit firm-ness and soluble tannin content of persimmon were determined.The results showed that the soluble tannin con-tent in raw fruits reduced to below 1% after 24 hours,and there was no residual acerbity in dried persimmon. Meanwhile,the fruit firmness maintained more than 5 kg/cm2 ,which still met the processing requirements. The research provided a practical and simple processing method to remove the residual acerbity in dried per-simmon.
Keywords：Dried persimmonProcessingEthanolPre -deastringency technology
Publication Date：2016-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 36-38,43 )