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

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. Anonymous. (2019). USDA (United States Department of Agriculture Database). Retrieved from https://fdc.nal.usda.gov
2. Anonymous. (2024). TÜİK (Türkiye İstatistik Kurumu). Retrieved from https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2024-53447
3. Arslan, S., Bayrakci, S. (2016). Physicochemical, functional, and sensory properties of yogurts containing persimmon. Turkish journal of agriculture forestry, 40(1), 68-74. doi:10.3906/tar-1406-150
4. Baltacıoğlu, C., Temizsoy, B., Kanbur, M., Doğan, M., İbili, S. (2020). Hindiba (Cichorium Intybus L.) kökü ekstraktı ve trabzon hurması (Diospyros kaki L.) tozunun kek üretiminde kullanılması ve kalite parametreleri üzerine etkisinin incelenmesi. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 9(1), 297-307. doi:10.28948/ngumuh.623417
5. Cho, J. S., Choi, J. Y., Moon, K. D. (2020). Hyperspectral imaging technology for monitoring of moisture contents of dried persimmons during drying process. Food science biotechnology, 29, 1407-1412. doi:10.1007/s10068-020-00791-x
6. Choi, J. Y., Lee, H. J., Cho, J. S., Lee, Y. M., Woo, J. H., Moon, K. D. (2017). Prediction of shelf-life and changes in the quality characteristics of semidried persimmons stored at different temperatures. Food science biotechnology, 26(5), 1255-1262. doi:10.1007/s10068-017-0173-4
7. Çelen, S. (2019). Effect of microwave drying on the drying characteristics, color, microstructure and thermal properties of trabzon persimmon. Foods, 8(2), 84. doi:10.3390/foods8020084
8. da Silva, R. G., Fischer, T. E., Zardo, D. M., Los, P. R., Demiate, I. M., Nogueira, A., Alberti, A. (2021). Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice. Journal of Food Processing Preservation, 45(12), e15989. doi:10.1111/jfpp.15989

9. Demiray, E., Tülek, Y. (2017). The effect of pretreatments on air drying characteristics of persimmons. Heat Mass Transfer, 53(1), 99-106. doi:10.1007/s00231-016-1797-2
10. Direito, R., Rocha, J., Sepodes, B., Eduardo-Figueira, M. (2021). From Diospyros kaki L. (persimmon) phytochemical profile and health impact to new product perspectives and waste valorization. Nutrients, 13(9), 3283. doi:10.3390/nu13093283
11. Direito, R., Rocha, J., Serra, A. T., Fernandes, A., Freitas, M., Fernandes, E., . . . Figueira, M. E. (2020). Anti-inflammatory effects of persimmon (Diospyros kaki L.) in experimental rodent rheumatoid arthritis. Journal of Dietary Supplements, 17(6), 663-683. doi:10.1080/19390211.2019.1645256
12. Duan, X., Yang, X., Ren, G., Pang, Y., Liu, L., Liu, Y. (2016). Technical aspects in freeze-drying of foods. Drying Technology:An International Journal, 34(11), 1271-1285. doi:10.1080/07373937.2015.1099545
13. Dündar, B. (2022). Ultrases uygulamasının elma suyu ilaveli trabzon hurması nektarının reolojik özellikleri üzerine etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 25(4), 864-871. doi:10.18016/ksutarimdoga.vi.851184
14. Erbay, K. (2021). Farklı ısıl proseslerin trabzon hurması (Diospyros kaki cv. Hachiya) pekmezinin bazı fizikokimyasal özellikleri üzerine etkisi. (Yüksek Lisans Tezi), Ordu Üniversitesi.
15. González, C. M., Gil, R., Moraga, G., Salvador, A. (2021a). Natural drying of astringent and non-astringent persimmon “Rojo Brillante”. Drying kinetics and physico-chemical properties. Foods, 10(3), 647. doi:10.3390/foods10030647
16. González, C. M., Hernando, I., Moraga, G. (2021b). In vitro and in vivo digestion of persimmon and derived products: A review. Foods, 10(12), 3083. doi:10.3390/foods10123083
17. González, C. M., Llorca, E., Quiles, A., Hernando, I., Moraga, G. (2022). An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon. LWT-Food Science Technology, 155, 112961. doi:10.1016/j.lwt.2021.112961
18. Hosseininejad, S., González, C. M., Hernando, I., Moraga, G. (2022). Valorization of persimmon fruit through the development of new food products. Frontiers in Food Science Technology, 2, 10. doi:10.3389/frfst.2022.914952
19. Hosseininejad, S., Moraga, G., Hernando, I. (2024). Valorizing Astringent ‘Rojo Brillante’Persimmon Through the Development of Persimmon-Based Bars. Foods, 13(23), 3748.
20. Hu, D., Liu, X., Qin, Y., Yan, J., Li, J., Yang, Q. (2022). A novel edible packaging film based on chitosan incorporated with persimmon peel extract for the postharvest preservation of banana. Food Quality Safety, 6, 1-13. doi:10.1093/fqsafe/fyac028
21. Hyun, J. E., Kim, J. Y., Kim, E. M., Kim, J., Lee, S. (2019). Changes in microbiological and physicochemical quality of dried persimmons (Diospyros kaki Thunb.) stored at various temperatures. Journal of Food Quality, 2019, 9. doi:10.1155/2019/6256409
22. Jia, X., Katsuno, N., Nishizu, T. (2020a). Changes in the physico-chemical properties of persimmon (Diospyros kaki thunb.) during drying and quality deterioration during storage. Reviews in Agricultural Science, 8, 1-14. doi:10.7831/ras.8.0_1
23. Jia, X., Katsuno, N., Nishizu, T. (2020b). Effect of kneading and brushing on the physicochemical properties of “Dojo Hachiya” dried persimmon. Food Bioprocess Technology, 13, 871-881. doi:10.1007/s11947-020-02444-7
24. Jia, Y., Dang, M., Khalifa, I., Zhang, Y., Huang, Y., Li, K., Li, C. (2023). Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure. Food Hydrocolloids, 135, 108157. doi:10.1016/j.foodhyd.2022.108157
25. Jia, Y., Du, J., Li, K., Li, C. (2022). Emulsification mechanism of persimmon pectin with promising emulsification capability and stability. Food Hydrocolloids, 131, 107727. doi:10.1016/j.foodhyd.2022.107727
26. Jia, Y., Khalifa, I., Dang, M., Zhang, Y., Zhu, L., Zhao, M., . . . Li, C. (2022). Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects. Food Hydrocolloids, 131, 107738. doi:10.1016/j.foodhyd.2022.107738
27. Jiang, Y., Xu, Y., Li, F., Li, D., Huang, Q. (2020). Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation. Food Hydrocolloids, 101, 105561. doi:10.1016/j.foodhyd.2019.105561
28. Jiménez-Sánchez, C., Lozano-Sánchez, J., Marti, N., Saura, D., Valero, M., Segura-Carretero, A., Fernández-Gutiérrez, A. (2015). Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations. Food Chemistry, 182, 282-291. doi:10.1016/j.foodchem.2015.03.008
29. Jokar, A., Azizi, M. H. (2022). Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties. Food Science & Nutrition, 10(4), 1126-1134. doi:10.1002/fsn3.2772
30. İstanbul Ticaret Borsası, 2025. Altın Tohumlar Projesi "Trabzon Hurması", e-kitap, 42 syf.
31. Kang, J. Y., Lee, U., Kim, J. M., Park, S. K., Kim, M. J., Moon, J. H., . . . Heo, H. J. (2022). Effect of persimmon extracts on high-fat diet-ınduced lipid accumulation and liver damage. Journal of the Korean Society of Food Science and Nutrition, 51(1), 1-11. doi:10.3746/jkfn.2022.51.1.1
32. Khatoon, N., Ali, S., Liu, N., Muzammil, H. S. (2021). Preparation and quality assessment of fruit yoghurt with persimmon (Diospyros kaki). Proceedings of the Pakistan Academy of Sciences: B. Life Environmental Sciences, 58(1), 111-128. doi:10.53560/PPASB(58-1)583
33. Lee, M. J., Kim, B. H. (2022). Study on the anti-allergic effect using immature persimmon (Diospyros kaki Thunb. Sangju-Dungsi) ethanol extract. Korean Journal of Pharmacognosy, 53(1), 29-41. doi:10.22889/KJP.2022.53.1.29
34. Liu, Z., Pi, F., Guo, X., Guo, X., Yu, S. (2019). Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction. Food Hydrocolloids, 88, 31-42. doi:10.1016/j.foodhyd.2018.09.036
35. Méndez, D. A., Fabra, M. J., Odriozola-Serrano, I., Martín-Belloso, O., Salvia-Trujillo, L., López-Rubio, A., Martínez-Abad, A. (2022). Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams. Food Hydrocolloids, 123, 107066. doi:10.1016/j.foodhyd.2021.107066
36. Muñoz-Almagro, N., Vendrell-Calatayud, M., Méndez-Albiñana, P., Moreno, R., Cano, M. P., Villamiel, M. (2021). Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante). Carbohydrate Polymers, 272, 118411.
37. Nighojkar, A., Patidar, M. K., Nighojkar, S. (2019). Pectinases: production and applications for fruit juice beverages. In Processing and sustainability of beverages (pp. 235-273).
38. Parseker Yönel, S., Uylaser, V., Yonak, S. (2008). Trabzon hurmasının bileşimi ve besleyici değeri. Paper presented at the Türkiye 10. Gıda Kongresi,Erzurum.
39. Pérez-Piñero, S., Muñoz-Carrillo, J. C., Echepare-Taberna, J., Herrera-Fernández, C., Muñoz-Cámara, M., Ávila-Gandía, V., López-Román, F. J. (2024). Efficacy of a Dietary Supplement Extracted from Persimmon (Diospyros kaki Lf) in Overweight Healthy Adults: A Randomized, Double-Blind, Controlled Clinical Trial. Foods, 13(24), 4072.
40. Senadeera, W., Adiletta, G., Onal, B., Di Matteo, M., Russo, P. (2020). Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices. Foods, 9(1), 1:12. doi:10.3390/foods9010101
41. Trabzon Hurması Raporu. (2021). Retrieved from Ordu Ticaret Borsası.
42. 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. doi: 10.3390/foods9070870
43. Wei, Y., Xie, Y., Cai, Z., Guo, Y., Wu, M., Wang, P., . . . Zhang, H. (2020). Interfacial and emulsion characterisation of chemically modified polysaccharides through a multiscale approach. Journal of colloid interface science, 580, 480-492. doi:10.1016/j.jcis.2020.07.048
44. Xu, J., Wang, Y., Zhang, X., Zhao, Z., Yang, Y., Yang, X., . . . Zhao, L. (2021). A novel method of a high pressure processing pre-treatment on the juice yield and quality of persimmon. . Foods, 10(12), 3069. doi:10.3390/foods10123069
45. Yamada, M., Giordani, E., Yonemori, K. (2012). Persimmon. In Fruit breeding (pp. 663-693).
46. Yeşilkanat, N., Savlak, N. (2021). Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties. Food Science Technology, 41, 637-645. doi:10.1590/fst.31020
47. Yıldız Akbulut, E. (2021). Farklı koşullarda kurutulan trabzon hurması (Diospyros kaki) ve kivinin (actinidia deliciosa) bazı fizikokimyasal ve mikrobiyolojik kalite parametrelerinin incelenmesi. (Yüksek Lisans Tezi), Fen Bilimleri Enstitüsü.
48. Yosefiyan, M., Mahdian, E., Kordjazi, A., Hesarinejad, M. A. J. H. (2024). Freeze-dried persimmon peel: A potential ingredient for functional ice cream. Heliyon, 10(3).
49. Yu, Y., Peng, J., Jia, Y., Guan, Q., Xiao, G., Li, C., . . . Li, K. J. F. C. (2024). Chemical characterization-function relationship of pectins from persimmon fruit within different ripeness. Food Chemistry, 435, 137645.
50. Zhou, C., Mao, K., Li, J., Gao, J., Liu, X., Sang, Y. (2020). Antioxidant and α‐glucosidase inhibitory capacity of nonextractable polyphenols in Mopan persimmon. Food Science Nutrition, 8(10), 5729-5737. doi:10.1002/fsn3.1314
51. Zhu, Y., Ren, X., Bao, Y., Li, S., Peng, Z., Zhang, Y., Zhou, G. (2020). Emulsification of oil-in-water emulsions with eggplant (Solanum melongena L.). Journal of colloid interface science, 563, 17-26. doi:10.1016/j.jcis.2019.12.055