• Current Research on Agriculture and Life Sciences
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• v.32 no.1
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• pp.10-17
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• 2014

This study presents an eco-friendly persimmon drying system to satisfy consumer preferences and provide a popular food for both the domestic and international markets. The most effective antimicrobial compounds were developed from a combination of plant extracts (18.18% clove buds, 9.90% cinnamon, 9.09% licorice, 4.55% cnidium, 4.55% seed of grapefruit, and 54.54% apple vinegar). The dried persimmons were evaluated as regards their moisture and sugar content, weight, hardness, and color value. During the drying process, the overall moisture content of the persimmons increased, along with the sugar content. The hardness was almost the same for each region and decreased on an average of 0.5~0.86 after 6 weeks. As regards the chromaticity, ${\Delta}E$ decreased during the drying process, while L-value became darker and a-value showed a dark red color over time.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.11
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• pp.252-262
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• 2017

In recent years, there has been a growing need for measuring consumer demand in overseas markets in order to increase the sales of Korean dried persimmons. The country of origin of products is associated with consumer ethnocentrism and has become one of the important factors for explaining consumer demand in overseas markets. The purpose of this study was to analyze the Taiwanese consumers' preferences and consumption behaviors concerning dried persimmon based on ethnocentrism. Results found no significant differences in the consumer awareness of imported dried persimmons according to the level of ethnocentrism. The perception and preference of Korean dried persimmons were statistically significant in terms of satisfaction, taste, color, safety, packaging, and hardness by level of ethnocentrism. The factors affecting Taiwanese consumer's preference of Korean dried persimmon were found to be the satisfaction of Korean dried persimmon. Age was the most influential factor in the purchase experience of Korean dried persimmon. This implies that it would be necessary to increase consumer awareness of Korean dried persimmons by targeting the segmented market and promoting marketing strategy in the Taiwan market for securing sales channels and generating profit.

• 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.

• Journal of Radiation Industry
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• v.8 no.1
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• pp.11-15
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• 2014

In this study, we investigated the applicability of the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods for freeze dried fruits which are not allowed to be irradiated in Korea. Apples and persimmons samples that had been dried with a freeze drier were irradiated at a dose of 1, 3, 5, 7, and 10 kGy, using a gamma radiator with a cobalt-60 source. With the PSL method, the dried apples showed photon counts of less then 700 counts/60 s (negative) in all the samples, whereas the dried persimmons that were gamma-irradiated above 3 kGy yielded photon counts of between 700 and 5,000 counts/60 s (intermediate). The TL results showed that this technique is useful for detecting irradiated samples; the TL ratios ($TL_1/TL_2$) measured for the food samples at an irradiation dose of 1 kGy were 0.13 for dried apples and 0.79 for dried persimmons. With regard to the results of ESR spectroscopy, the strength of the ESR signals from the dried fruits increased linearly in a dosedependent manner. However, the characteristic signal was not found in all the samples. In conclusion, the TL methods only can be used for the detection of gamma-irradiated dried apples and persimmons.

• Journal of the Korean Society of Food Culture
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• v.8 no.4
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• pp.331-335
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• 1993

This study was performed to improved the quality of dried persimmon. For this, the investigation of quality factor and processing experiments were performed. The moisture contents of dried persimmons were 30 to 36% and it was the most important component of the quality. Tannin contents were 0 to 20% and non-treated persimmon had higher tannin contents than treatment of carbon dioxide and alcohol. Total sugar contents were 55 to 60% and it was composed in glucose and fructose. Processing of dried persimmon by artificial-drying seemed to be useful when it needed to shorten the drying time or it continued rainy day during sun-drying. From the result of quality evaluation, sliced dried persimmon was better than whole dried persimmon in quality, so the sliced dried persimmon was expected that it has a little marketability.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.169-178
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• 2001

This paper is intended to survey the literature about Shamanistic and Buddhistic memorial services and to examine the food culture manifested in them. In Shamanistic rituals, fish and meat were not prohibited except in special cases whereas Buddhism Prohibited fish and meat. For Shamanistic rituals, rice cake, cooked rice, liquor and the walleye pollack were commonly used. Besides there were such important offerings as a boiled pork head, chestnuts, jujube and persimmons (dried persimmons) . For Buddhistic memorial services, such foods as cooked rice, soup, cooked pot-herbs, saute, rice cake, confectionary (or candies), chestnuts and jujubes, were dedicated such offerings as cooked rice, rice cake, cooked pot-herbs and fruits were commonly used for both Shamanistic and Buddhistic memorial rites. Particular fruits were not prohibited in either case. Buddhistic rites in particular offered such foreign fruits as pineapples, kiwi and oranges, which showed that the foods of Buddhistic memorial services reflected the popular foods of the day more than those of Shamanistic ones. Water (Jung-hwa-su) brought from the well at daybreak for Buddistic memorial rites came from Shamanism, where as oil-and-honey pastry (Yu-gwa) used for Shamanistic rites came from Buddhism, which showed that the offerings of Buddhistic memorial services and Shamanistic ones were influenced by each other.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.735-741
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• 2008

The principal objective of this study was to evaluate the quality characteristics of yogurt to which had been added extracts of low quality dried persimmons, in an attempt to expand the range of use of low-quality dried persimmons. In the results of our sensory evaluation, our optimal results were attained with the addition of 5 g of dried persimmon extracts, 90 g of water, 20 g of oligosaccharide, and 50 g of fructose at a specific level of 1000 mL. During the 20-day storage period, the pH value of the dried persimmon yogurt was lowest on the 15th day in the control group and the 20th day in the yogurt to which 0.5% extract had been added. The titratable acidity was lowest by a significant margin on the 10th day for all types of yogurt. Viscosity assays showed a stable level of acidity over different storage periods. The number of viable cells demonstrated a trend toward increase with passing time, and the number of viable cells in the dried-persimmon yogurt was higher than that in the control yogurt.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.321-325
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• 1989

Storage quality dried persimmons was evaluated by 5 scale scoring hedonic sensory analysis in various packaging methods and materials. Dried persimmons were deteriorated within 1 months of storage in polyethyene(PE, 0.08mm) and 1.5-2.5 months in nylon(PA/PE, 0.1mm) packages at room temperature, But those were kept good quality for 5 months of storage in PA/PE package and for 8 months in $CO_2$ or $N_2$ gas filled polyester/aluminum/casteded polypropylene(PET/Al./CPP, 0.1mm) package at $5^{\circ}C$. Dried persimmon had the best quality in water content of 37% and at humidity 75% and its shelf-life was noticialy prolonged by low temperature.

• Mycobiology
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• v.32 no.3
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• pp.123-127
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• 2004

Sweet persimmons have been increasingly cultivated in the southern part of Korea. However, anthracnose disease caused by Colletotrichum species is one of the major hindrances in cultivation and productions. In this study, we used polymerase chain reaction(PCR) to detect Colletotrichum species with the AFLP(amplified fragment length polymorphism) method. In AFLP, we used E3(5'-GACTGCGTACCAATTCTA-3') and M1(5'-GATGAGTCCTGAGTAACAG-3') primer combination and, as a result, 262 bp segment was observed in Colletotrichum species only. Specific PCR primers were designed from the sequence data and used to detect the presence of the fungus in genomic DNA isolated from symptomless sweet persimmon plants. Based on sequence data for specific segments, Co.B1(5'-GAGAGAGTAGAATTGCGCTG-3') and Co.B2(5'-CTACCATTCTTCTA GGTGGG-3') were designed to detect Colletotrichum species. The 220 bp segment was observed in Colletotrichum species only, but not in other fungal and bacterial isolates.

• Food Science and Preservation
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• v.21 no.1
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• pp.140-145
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• 2014

The physicochemical quality characteristics of the domestic and imported commercial dried persimmons were investigated. The moisture content of dried persimmon was approximately 22.78~61.64%, while the moisture contents of the Chinese dried persimmon were 22.78 and 28.20%, respectively, and were lower than the domestic dried persimmon. The pH of the Chinese dried persimmon was 5.09~5.99, while the pH of the Haman dried persimmon has the highest value (pH 5.99). The Brix was approximately $25.07{\sim}42.93^{\circ}Brix$ and weight of dried persimmons were 29.77~77.95 g, while the weight of Yeongdong dried persimmon has the lowest (29.77 g), and the weight of the Sancheong dried persimmon has the highest value. The L values were 18.27~66.20. The a values were -1.26~10.70 and a value of the Sancheong dried persimmon was 10.70, which was the highest. The b values were 2.81~25.25, wherein the b value of the Cheongdo semi-dried persimmon and Sancheong dried persimmon were25.25 and 21.98, respectively, and were higher than others. The appearance score of the sensory characteristics were the highest in Cheongdo semi-dried persimmon, while the appearance score of Wanju black persimmon was 1.39, which was the lowest. The overall acceptability of the Chinese dred persimmons (No.2) was the highest, while that of the Yeongdong, Hadong and Sangju dried persimmons have higher values than the other dried persimmons. The sulfur dioxide content of the 9 kinds of commercial dried persimmon was lower than 10 mg/kg, but not detected.