• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.538-543
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• 2017

Astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) peel with the astringency removed, which is a by-product of dried persimmon (gotgam), was investigated for its antioxidant and neuroprotective properties. A mixture of peel and 40% (v/v) aqueous ethanol was subjected to ultrasonication and then thermal and nonthermal treatments, to produce thermally-treated and nonthermally-treated persimmon peel extracts (TPE and NTPE, respectively). The total phenolic and flavonoid contents and the antioxidant capacity of TPE was approximately 1.3-1.8 times higher than those of NTPE. TPE resulted in the increased viability of neuronal PC-12 cells compared with NTPE. Furthermore, intracellular oxidative stress in PC-12 cells was more decreased by treatment with TPE than NTPE. Cholinesterases, such as acetylcholinesterase and butyrylcholinesterase, were more inhibited by treatment with TPE than NTPE. These results suggest that TPE is useful as a functional material to decrease oxidative stress in neuronal cells and to inhibit cholinesterases.

• Food Science and Preservation
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• v.12 no.3
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• pp.199-203
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• 2005

Reducing sugar content of persimmon fruits was increased by applying food-garbage compost 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 applying food-garbage compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by applying food-garbage compost and non-food garbage compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20 days. Hardness and reducing sugar contents of persimmon fruits were increased by applying food-garbage compost. The result was shown that there was no effect on composition of persimmon fruits by applying food-garbage compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Food Science and Preservation
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• v.24 no.6
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• pp.727-733
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• 2017

We investigated the effect of PE film thickness on the modified atmosphere packaging (MAP) deastringency of 'Sanggamdungsi' (Diospyros kaki cv.) astringent persimmon at room temperature ($25^{\circ}C$) and low temperature ($-1^{\circ}C$). The fruits were individually packaged with PE film of which the thickness is 60, 80, 100, 115 or $130{\mu}m$ and stored at room or low ($-1^{\circ}C$) temperature. At room temperature, firmness shows the highest value (23.3-26.5) at $100{\mu}m$ thickness. Top flesh browning and decay was monitored at 20 days after storage, and peel blackening and style-end softening was negligible at optimal thickness. Therefore, optimal film thickness of deastringency at room temperature is $80-100{\mu}m$. At this thickness, the astringency was removed after 5 days and the fruits can be distributed until 10 days after the MAP. At low ($-1^{\circ}C$) temperature, firmness was maintained regardless of film thickness. However, the firmness is higher as the film is thicker. Top flesh browning and decay was not occurred even after 90 days after storage. Peel blackening and style-end softening was monitored at 90 days after storage. Off-flavor was monitored at 115 and $130{\mu}m$ thickness. Therefore, optimal film thickness of deastringency at low ($-1^{\circ}C$) temperature is $80-100{\mu}m$. At this thickness, the astringency was removed after 50 days and the fruits can be distributed until 80 days after the MAP.

• Food Science and Preservation
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• v.18 no.5
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• pp.678-683
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• 2011

The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.

• Food Science and Preservation
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• v.24 no.8
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• pp.1060-1066
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• 2017

This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

• Food Science and Preservation
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• v.30 no.6
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• pp.983-990
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• 2023

This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100℃, 30 sec) or frozen (-20℃, 15 d), followed by hot-air drying (50℃). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.269-274
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• 1990

This study was conducted to determine invertase activity in persimmon during the drying process and characterize the purified enzyme. As drying proceeded, invertase activity increased until 10 days and decreased gradually afterwards. Invertase in persimmon fruit was extracted with 250 mM potassium phosphate sulfate buffer at pH 7.4. The enzyme was purified by means of ammonium sulfate fractionation, column chromatography on DEAE-cellulose and gel filtration on Sephadex G-200 column. The optimal temperature of enzyme was $40^{\circ}C$ and optimal pH was 5.0 and 6.0 for sucrose and raffinose, respectively. The enzyme was stable up to $50^{\circ}C$ and pH 3-6. The Km value of the enzyme, with sucrose as a substrate, was 2.5mM. Electrophoretic pattern of purified enzyme solution showed a single band.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.379-385
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• 2015

The nutritional components of astringent persimmons according to growing region (five different regions) and cultivar (Daebong and Bansi) were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (${\beta}$-carotene and lycopene), free sugars (glucose, fructose, and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid, and succinic acid), tannic acid, total phenolic compounds, and flavonoids. Daebong and Bansi, which are representative cultivars of astringent persimmons grown in Korea, exhibited significant differences in nutritional components. Insoluble dietary fibers, ${\beta}$-carotene, fructose, sucrose, mannitol, potassium, malic acid, succinic acid, and total phenolic compounds were present at higher levels in Daebong as compared to Bansi. On the other hand, Bansi was rich in moisture, crude protein, vitamin C, Ca, Mn, tartaric acid, and flavonoids. Nutritional components were highly influenced by growing region. Daebong grown in region A was greater in ${\beta}$-carotene, sorbitol, mannitol, zinc, and total phenolic compounds among the all other tested persimmons grown in five different regions. The crude protein, Na, Ca, Mn, tartaric acid, and flavonoids were highest in Bansi grown in E region.

• Korean journal of applied entomology
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• v.48 no.4
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• pp.485-491
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• 2009

This study was conducted to investigate the fruit damage according to the number of released stink bugs and date of adult introduced on non-astringent persimmon. The fruit damage differed significantly by the number, date, and the source of feed for Riptortus clavatus. Damages on the fruits appeared when five bugs were released to mother branches bearing fruits. Damages to the fruits was heavy in the case that bugs were introduced in September and October, compared with in June, July and August. Persimmon fruit damage was influenced significantly by the available sources to R. clavatus, persimmon fruit alone or additional supply of kidney bean (Phaseolus vulgaris) and water. Characteristic damage symptoms by R. clavatus showed only scars on the fruit skin, without fruit dropping. Halyomorpha halys (=mista) showed significantly higher fruit damage when they were released in July, August, and September compared with other periods. Number of H. halys to the fruit also showed significant differences in fruit damages. Five H. halys in July showed 100% damaged fruits. The fruit damage by Plautia stali was not significantly different according to dates of introduction but the number of insects gave significant differences in the fruit damage ratio at the level of 1, 3, 5 bugs introduced to the mother branche bearing friuts. The damage symptoms by P. stali was fruit dropping in July and August but from September damaged fruits were found in the branches.

• Journal of agriculture & life science
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• v.51 no.4
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• pp.79-86
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• 2017

We performed simulations of shipping conditions to export 'Cheongdobansi' astringent persimmon to tropical regions. We stored the fruits at $0^{\circ}C$, $5^{\circ}C$, or $10^{\circ}C$ temperature for 15 days to simulate the transport conditions, and then maintained the fruits at $30^{\circ}C$ for 5 days to simulate the distribution condition. Variables that we focused on are 1) the transport temperature($0^{\circ}C$, $5^{\circ}C$, or $10^{\circ}C$) and 2) the treatment time of ethylene generator(before or after shipping). We examined the ripening ratio and quality of the fruits at the end of the shipping and at that of the distribution. The examination at the end of the shipping showed that all of the fruits were ripened at $10^{\circ}C$ transportation but not ripened at $0^{\circ}C$ or $5^{\circ}C$ transportation in the ethylene treated condition. The untreated fruits were not ripened regardless of the transportation temperature. The examination at the end of the distribution showed that all of the fruits were ripened at $5^{\circ}C$ and $10^{\circ}C$ transportation, while 38.5% of fruits were ripened at $0^{\circ}C$ transportation in the ethylene treated fruits before shipping. The fruits treated after shipping were 63.5% and 59.6% ripened at $0^{\circ}C$ and $5^{\circ}C$ transportation, respectively. Unexpectively, only 19.2 % of fruits treated after shipping ripened at $10^{\circ}C$ transportation.