PROPERTIES, PRESERVATION AND EVALUATION METHODS OF PERSIMMON (DIOSPYROS KAKI L.) FRUIT

Abstract

Persimmon (Diospyros kaki L.), a member of Ebenaceae, is a fruit that can grow in subtropical and tropical climate zones. Recent studies on persimmon have revealed its rich content of vitamins, minerals, dietary fiber, and phenolic compounds. While non-astringent varieties can be consumed directly after harvest, astringent varieties must ripen and soften before they can be consumed. Softened fruits become susceptible to microbial spoilage, shortening their shelf life and quickly turning fresh fruits into waste. In addition, since astringent fruits are affected by physiological factors during storage, losses can reach 20%. Their bioactive properties and short shelf life highlight the need to utilize this fruit in various ways. In our study, in addition to obtaining dried products from persimmon fruit, studies were included in which it was added to foods such as cakes and yoghurt, converted into products such as marmalade and molasses, and used in obtaining pectin.

Keywords

• Persimmon (Diospyros kaki L.)
• storage
• assessment
• dried
• pectin

TRABZON HURMASI (DIOSPYROS KAKI L.) MEYVESİNİN ÖZELLİKLERİ, MUHAFAZA VE DEĞERLENDİRME YÖNTEMLERİ

Abstract

Ebenaceae üyesi olan Trabzon hurması (Diospyros kaki L.), subtropik ve tropik iklim kuşaklarında yetişebilen bir meyvedir. Trabzon hurmasıyla ilgili son yıllarda yapılan çalışmalar vitamin, mineral, diyet lif, fenolik maddelerce içeriğinin zengin olduğunu ortaya koymuştur. Hasat edildiğinde buruk olmayan çeşitleri direkt tüketilebilmesine rağmen, buruk olanların tüketilebilmesi için olgunlaşıp yumuşaması gerekmektedir. Yumuşayan meyveler mikrobiyal bozulmaya karşı hassas hale geldiklerinden raf ömrü kısalmakta, kısa sürede taze meyveler atık durumuna gelmektedir. Ayrıca buruk olan meyveler depolama sırasında fizyolojik faktörlerden etkilendiğinden kayıplar %20’lere ulaşabilmektedir. Biyoaktif özellikte ve kısa raf ömürlü olması bu meyvenin farklı yollarla değerlendirilmesi gerekliliğini göstermektedir. Çalışmamızda Trabzon hurması meyvesinden kurutulmuş ürün elde etmenin yanında; kek, yoğurt gibi gıdalara eklendiği, marmelat, pekmez gibi ürünlere dönüştürüldüğü, pektin elde edilmesinde kullanıldığı çalışmalara yer verilmiştir.

Keywords

• Trabzon hurması (Diospyros kaki L.)
• muhafaza
• değerlendirme
• kurutulmuş
• pektin

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