• Journal of the Korean Society of Industry Convergence
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• v.10 no.3
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• pp.137-141
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• 2007

The sugar content of persimmon fruits was decreased when food-waste compost was used. Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by that compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by that compost and usual compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20days. Hardness and reducing sugar contents of persimmon fruits were increased by food-waste compost. The result was shown that there was no effect on composition of persimmon fruits by food-waste compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.329-333
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• 2011

Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.

• Food Science and Preservation
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• v.6 no.1
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• pp.66-70
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• 1999

The mechanism of natural removal of astringency and seasonal changes of tannin substance in sweet persimmon(Fuyu) and astrigent persimmon(Chungdo Bansi)were investigated. Tannin productivity of astringent persimmon fruit was higher than that of sweet perimmon fruit during growth. In the reactivity of tannin to acetaldehyde, it was observed that tannin from sweet persimmon have a milder chemical properties than that from astrigent persimmon. The threshold value of astringency on sweet persimmon tannin was higher than that of astrigent persimmon tannin. Tannin substances from sweet persimmon distributed mainly in lower molecular weight range at harvest stage, but those from astrigent persimmon distributed mainly in higher molecular weight range. Therefore, the natural removal of astringency was related to difference of tannin productivity, threshold value of astringency, reactivity and qualitative difference of tanni.

• Korean journal of applied entomology
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• v.52 no.2
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• pp.129-132
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• 2013

In this study, we report three insect pest species of non-astringent persimmon, Pleuroptya chlorophanta, Acria ceramitis, and Choristoneura longicellana, for the first time from Korea. Larvae of these species were collected from an organic farming persimmon orchard in Changwon city, Gyeongnam province, and reared in the laboratory to be identified in 2012. Some information, such as collection records, hosts, simple morphological characteristics, and ecology were introduced for each species.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.478-486
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• 2017

To find the effect of packaging materials(LDPE $60{\mu}m$, Ceramic $30{\mu}m$ and $60{\mu}m$) to enhance the shelf-life of de-astringent persimmon, the fruits used were the astringent persimmons of "Cheongdobansi" and astringency was removed in $CO_2$. De-astringent persimmon were stored in MA for 140 days at $5^{\circ}C$. During storage, the concentration of oxygen was decreased to 5.2%, while the concentration of carbon dioxide was increased to 5.2% from 18 days. But the concentration of oxygen and carbon dioxide was maintained at a constant concentration until the end of storage. The rate of weight loss was gradually decreases for the storage time elapsed and has better in ceramic $60{\mu}m$ packaging than other packaging materials. Fruit hardness and color value were well maintained in ceramic $60{\mu}m$ packaging. Tannin content and soluble solid were not significant difference among the packaging conditions. Ethanol and acetaldehyde content were decreased during early period of storage and then increased. As a result of objective analysis, de-astringent persimmon storage in ceramic $60{\mu}m$ was more effective than other storage conditions.

• Journal of Korean Society of Forest Science
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• v.104 no.3
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• pp.488-494
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• 2015

This study aims to develop and apply a standard management self-diagnostic table for forestry households to better manage their astringent persimmon production. The diagnostic table consisted of 3 categories (general status of a forestry household, management performance indicators, level of management) and 18 subcategories. The current management status across 241 households was surveyed among 10 chief astringent persimmon producing municipalities. Scores from the 18 subcategories were aggregated for a total score to evaluate and compare different levels of management. The respondents scored an overall average of 57.4, 62% of which were placed between 40 and 60. Upon close examination Chungcheongnam-do scored a very low score in the 'management system-tree height' subcategory with respect to the average score potentially because of the large population of aged trees in the region. The national average in the 'production skills-time of fruit load adjustment' subcategory was only 1.96 because unlike sweet persimmons astringent persimmons adjust their own load by inducing physiological fruit drop. The national average in the 'management/sales skills-material purchase' subcategory was 2.01; over 60% of the respondents indicated a preference for independent selection and purchase for most materials. The households preferring a group purchase tended to utilize the regional co-op.

• Journal of Life Science
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• v.20 no.4
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• pp.632-638
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• 2010

The genetic diversity among 48 persimmon (Diospyros kaki Thunb.) accessions, indigenous in Korea and introduced from Japan and China, was evaluated by using simple sequence repeat (SSR) markers. From 20 SSR primer sets, a total of 114 polymorphic markers were detected among 12 pollination-constant non-astringent (PCNA), 13 pollination-variant non-astringent (PVNA), 15 pollination-variant astringent (PVA), and 8 pollination-constant astringent (PCA) cultivars. Analysis of pair-wise genetic similarity coefficient (Nei-Li) and unweighted pair-group method with arithmetic averaging (UPGMA) clustering revealed two main clusters and four subclusters for cluster I. The subclustering pattern was in accordance with the classification of persimmon cultivars based on the nature of astringency loss. Phenetic relationships among the subclusters showed a closer relatedness of the PCNA group with the PVNA group, and the PVA with the PCA group. Genetic similarity co-efficiency was 0.499 on average and the highest (0.954) similarity was observed between 'Cheongdo-Bansi' and 'Haman-Bansi'. The similarity was lowest (0.192) between 'Damopan'and 'Atago'. Identification of each cultivar with the execption of 'Cheongdo-Bansi' and 'Gyeongsan-Bansi' was possible based on the SSR fingerprints, suggesting that these SSR markers are a useful tool for protecting intellectual property on newly developed cultivars.

• Food Science and Preservation
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• v.22 no.4
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• pp.512-519
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• 2015

In this study, the effects of gamma-radiation treatment on cell wall composition and physiological characteristics of astringent persimmon fruit were investigated. The soluble tannin contents of gamma-radiated samples were reduced by the radiation treatment. The hardness of the radiated fruit was decreased when compared to non-radiated fruit. Alcohol-insoluble component of the cell wall in the radiated fruit was decreased from 39.3 mg/g to 37.2 mg/g. The water-soluble content of the radiated fruit was increased from 11.4 mg/g to 13.9 mg/g. The cell wall content of the non-radiated fruit was 26.6 mg/g whereas the cell wall content of radiated fruit was decreased to 23.1 mg/g. Due to the maturation of astringent persimmon fruit by gamma-radiation, water-soluble compounds were increased whereas decreasing in cell wall compounds. The contents of lignin, pectin, and cell wall were decreased from 0.82 mg/g and 3.56 mg/g to 0.77 mg/g and 3.14 mg/g, respectively. Acid-soluble hemicellulose content was decreased by gamma-radiation, while alkali-soluble hemicellulose and cellulose contents were increased. Activities of sotening enzyme as polygalacturonase, pectinesterase and $\beta$-galactosidase existed in persimmon fruit were increased by gamma-radiation. In the sensory evaluation, gamma-radition treated persimmon showed very low astringent taste when compared to the non-radiated fruit. In hardness test, the non-radiated persimmon maintained the hardness while gamma-treated persimmon showed softened outer layer due to the condensation of tannin during radiation treatment. Therefore, gamma-radiation treatment will be used for the removal of its astringency of persimmon fruit and for enhancement of its maturation.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.4
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• pp.276-280
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• 2013

D. kaki and D. lotus are used as rootstocks for astringent persimmons in Korea but characteristics of their seedlings have not been determined. In this experiment, their seeds were sown in 3-L pots on April 18 and the seedlings were grown until October 24. Growth and nutrient absorption were compared at the end of the season after destructively harvesting the seedlings. Seedling growth of D. lotus was much faster than that of D. kaki in terms of total stem length, stem diameter, and number of leaves. However, chlorophyll value and specific leaf weight were higher in D. kaki than in D. lotus. Dry weight of D. lotus was 3.6- and 3.7-fold higher than that of D. kaki in above-ground parts and the root, respectively. D. kaki seedlings were characterized by higher concentrations of N, P, K, Ca, and Mg in the leaves, stem, or the root. However, total contents of the elements were 1.8- to 3.7-fold higher in a D. lotus seedling due to its greater dry weight. Since D. lotus seedlings absorbed more inorganic elements on a tree basis and grew more vigorously than D. kaki seedlings, the level of fertilization for astringent persimmons should be adjusted depending on rootstocks to maintain the trees at the optimum vigor.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.16 no.2_3
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• pp.35-42
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• 2010

The effect of different containers on preservation of the fresh produces of banana, non-astringent persimmon, strawberry, cherry tomato and enoki mushroom was evaluated by storage test at controlled chilled temperature. Korean earthenware containers (onggi) glazed and/or unglazed were compared with plastic box and chinaware (or glass bottle). Glazed onggi was effective in preserving banana, persimmon and cherry tomato, while there was only marginal or little benefit with strawberry and enoki mushroom. The positive effect of glazed onggi on the freshness keeping for these ethylene-sensitive commodities is reasoned to come from adsorption of ethylene by the onggi, which needs to be tested by further study.