• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.591-597
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• 2005

This study tried to investigate the best mixing ratio by reviewing the quality characteristics such as moisture content, chromaticity and texture, and sensory characteristics of Seolgidduk made of different ratios of persimmon extracts. A and b color values appeared to increase and L value (lightness) to decrease according to the increase of persimmon extracts ratio. In the case of texture, hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness increased according to the increase of added amount of dried persimmon extracts. The inside section of Seolgidduk was investigated through scanning electron microphotograph, and the $15\%$ of dried persimmon extracts had the smallest and uniform air cells. Seolgidduk with $15\%$ persimmon extracts showed the highest color, flavor and chewiness scores of 3.85, 3.65, and 3.80 from sensory evaluation, respectively. The moistness displayed significant differences according to the increment of the extract Seolgidduk with $15\%$ persimmon extracts displayed the highest overall acceptability of 3.95, while that of the control 3.10. From the above results, $15\%$ mixing ratio of dried persimmons extracts seems to be the most desirable for making Seolgidduk.

• Current Research on Agriculture and Life Sciences
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• v.33 no.2
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• The Korean Journal of Pesticide Science
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• v.12 no.4
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• pp.414-420
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• 2008

To investigate the actual condition of orchard and pest management of persimmon orchards, a questionnaire was ask to the farmers in major cultivated areas of persimmon and dried persimmon, Sangju, Gyeongbuk in 2007 and 2008. 91.1% of persimmon farmers was over fifties in age and 94.7% of persimmon farmers was cultivated 'Sangjudungshi'. The greatest limiting factor for persimmon production was thought to be disease by the 58.4% of persimmon farmers and the most serious disease was anthracnose by Colletotrichum gloeosporioides. 60.2% of them was answered that the most serious insect pest was scale insects. Obtaining of knowledge or information on pest management depended own experience (37.2%) and 48.7% of answered farmers was decision-marking of pesticides depending on agrochemical market. 54% of persimmon farmers was applied pesticides $3{\sim}5$ times per year. Just 17.7% of them recorded the diary of pesticide application. The greatest problem for management of pest in persimmon orchard was lack of knowledge of pest (60.2%) and farmers considered increasing cost for pest management as the greatest problem with 52.2% in proportion. 66.4% of farmers was mixed cultivation with soybean (37.7%) and hot pepper (26.1%) in persimmon orchard. 44.2% among answered farmers mixed cultivation of persimmon with production of dried persimmon and 54.5% of farmers considered lack of labor as the greatest problem in production of dried persimmon.

• Journal of Environmental Science International
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• v.25 no.4
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• pp.543-556
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• 2016

Sangju, a city in the North Gyeongsang Province, is well known as "Three Whites", representing its three main agricultural products: rice, silkworm, and dried persimmons. Therefore, development of a variety of dishes or products that can promote the consumption of dried persimmons is an urgent requirement for this region. This study was designed to provide fundamental information for revitalizing community-based specialized agriculture through scientific inquiry into medicinal foods and to develop a medicinal food menu based on the results of previous research and pre-survey. The pre-survey results and incompatibility revealed that palatability influenced people's decision to consume dried persimmons far more than pharmacological functionality. Therefore, palatability played an important part in the development of dried persimmon puddings with acceptable texture. These dishes are in high demand as they suit the tastes of variety of consumers. The inclusion of various additives lowered the sugar content in the developed foods and made the products alkalescent (pH > 7), thereby improving functionality. Unique color and flavor additives were also important criteria that determined the selection attributes of the developed medicinal foods. In addition, the additives had a positive effect on the fragrance and texture of the foods. In conclusion, the results suggested that use of additives provides significant advantages in promoting the consumption of Sangju-dried persimmons by improving both functionality and palatability.

• Food Science and Preservation
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• v.12 no.2
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• pp.135-140
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• 2005

This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and $25\%$, and the quality characteristics were investigated. The proximate compositions of dried-persimmon were $29.67\%$ moisture, $1.76\%$ crude protein, $0.18\%$ crude lipids, $1.31\%$ crude ash and $3.92\%$ crude fiber, respectively. Brix of yut products were ranged from $81.5\%$ to $83.0\%$. With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was $10\%$. In consumer sensory score, the $twenties\~sixties$ gave high score of color, while the $thirties\~fifties$ gave high score of sweetness. Overall acceptance of yut products of $dried-persimmon$ were good in old-age consumers.

• Food Science and Preservation
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• v.13 no.6
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• pp.691-696
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• 2006

This study was carried out to analyze useful component in freeze-dried persimmon flower powder made from six cultivais. The cultivais were Dogunjosang, Kojongsi, Kabjubaeknok, Chalang, Weolhasi and SangjuDungsi. Powder of persimmon flower was prepared by milling after freeze drying at $-70^{\circ}C$. Crude lipid was the highest in Dogunjosang (57.26%). Major free sugars of the persimmon flowers were fructose ($95{\sim}310mg%$), glucose ($75{\sim}281mg%$) and sucrose ($7{\sim}28mg%$). Major organic acids were malic acid (225 mg% in Kabjubaeknok (Jun. 4th)) and tartaric acid (189 mg% in Kabjubaeknok (Jun. 4th)). Predominant free amino acids were hydroxy-L-proline(25.33 mg% in Weolhasi), L-citrulline (58.83 mg% in SangjuDungsi (May 280)) and L-threonine (11.88 mg% in SangjuDungsi (May 280)). Major phenolic compounds in the persimmon flowers were caffeic acid ($1,946{\mu}g/100 g$ in Kabjubaeknok (Jun. 4th)), p-hydioxybenzoic acid($418{\mu}g/100 g$ in SangjuDungsi (May 29th)) and protocatechuic acid($181{\mu}g/100 g$ in Kabjubaeknok(Jun. 1st)). The results suggest that persimmon flowers be potential materials as useful food ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1091-1097
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• 2005

This study was carried out to develop jelly food using dried persimmon. Jelly products were prepared with the ratio of 5, 10, 15, 20 and $25\%$ of dried persimmon extract. Quality characteristics of its products were investigated. Proximate compositions of jelly were $6.74\~14.03\%$ of moisture, $6.83\~7.53\%$ of crude protein, $0.62\~1.16\%$ of crude lipid, $2.61\~13.21\%$ of crude ash, respectively. Water activity and brix $(\%)$ of jelly products ranged from 0.678 and $56.66\%\;to\; 0.748\;and\;76.59\%$. The pH and total acidity of jelly products ranged from 5.30 and $0.06\%$ to 5.38 and $0.09\%$. In the Hunter's color values, L, a and b vaules of jelly products were increased, respectively. Major free-sugar and organic acid of jelly products were maltose ($753\~1,297mg/100g$) and malic acid (263mg/100g in $25\%$ dried persimmon jelly). Major mineral of jelly products was K ($69.64\~154.37mg/100g$). In the texture property, addition of dried persimmon extract decreased gumminess and chewiness. In sensory score of dried persimmon jelly, color, flavor, texture and sweetness of $15\%$ dried persimmon jelly were high score, taste and overall acceptance of jelly products were high score, respectively. Judging from research results of the jelly products, recommended substitution level for addition of dried persimmon extract in jelly was $10\~15\%$.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.196-199
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• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.957-964
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• 2008

Antioxidative, antidiabetes, antibacterial, anticancer and angiotensin-converting enzyme (ACE) inhibitory activities of methanol extracts of dried persimmon, fresh persimmon and persimmon leaves were investigated. Total polyphenol content of dried persimmon, fresh persimmon and persimmon leaves were 147.79, 301.45 and $315.90\;{\mu}g/mg$, respectively, of which fresh persimmon and persimmon leaves had significantly higher total polyphenol than dried persimmon. Activities of DPPH radical scavenging, lipid peroxidation inhibition and salivary $\alpha$-amylase inhibition were increased in persimmon leaves related to total polyphenol contents. Anticancer activities against AGS of fresh persimmon and persimmon leaves were $65{\sim}70%$; however, there were no significant differences between dried persimmon and fresh persimmon on free radical scavenging activity and inhibitory activity of salivary $\alpha$-amylase. Also, extracts of dried persimmon, fresh persimmon and persimmon leaves showed good ACE inhibitory activities. Dried persimmon and fresh persimmon showed antibacterial activities on E.coli O157:H7. Therefore, there are many difference activities by dried and parts of persimmon. From this result, it is suggested that persimmon leaves is believed to have possible antioxidative, antidiabetes and anticancer capacities by polyphenol, but further studies on the identification of the active compound(s) as antioxidant, antidiabetic, antihypertensive and antibacterial materials will be needed to develop a better understanding of its potency on persimmons.

• Food Science and Preservation
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• v.8 no.4
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• pp.374-378
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• 2001

We investigated the change of microfloral states during drying processing and storage of dried persimmon. Initial stave of drying, a total bacteria counts of dried persimmon which was made the rural region of Sangju province were higher than that of downtown but after 7 weeks, there was no differents. A total cell count of bacteria decreased during drying processing but mold and yeast increased. In a storage test of dried persimmon at a different temprature, 3$0^{\circ}C$, room temp. 4$^{\circ}C$, respectively, low temprature storage was effectvie not only to retard the growth of microorganism but also maintain the suitable appearence.