• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1347-1352
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• 2011

Steak sauces containing Korean persimmon were prepared and characteristics were evaluated. SOP (steak sauce containing soft persimmon), SOPP (steak sauce containing soft persimmon powder), and SWP (steak sauce containing sweet persimmon extract) with 5, 10, and 15% persimmon weight per sauce weight were prepared by a common formula. Antioxidant activity was determined by DPPH and ABTS radical scavenging activity, and sweetness of the sauces increased with increasing persimmon content. DPPH radical scavenging activities for SWP with persimmon content of 5 and 15% were $75.28{\pm}0.03%$ and $81.04{\pm}0.01%$, respectively. ABTS radical scavenging activities of SWP with persimmon content of 5 and 15% were $55.64{\pm}0.06$ and $59.18{\pm}0.07%$, respectively. With addition of persimmon, yellowness (b) and redness (a) increased. In overall acceptance of sensory evaluation, 5% SWP showed a relatively high score.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.335-340
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• 2000

The objectives of this research were to investigate changes in characteristics of whole frozen soft persimmon during storage, and to evaluate effects of blanching and addition of ascorbic acid on the quality of frozen soft persimmon puree. Reducing sugar, soluble solids and carotenoids contents in frozen soft persimmon did not change significantly during storage, while ascorbic acid of whole frozen soft persimmon and puree was continuously decreased during 8 months of storage. Whole frozen soft persimmon thawed at low temperature or by microwave oven did not show remarkable quality differences, whereas thawing puree resulted in a drastic decrease in consistency. Addition of ascorbic acid to puree reduced browning discoloration, but blanching puree caused significant loss of color and increase of consistency.

• Food Science and Preservation
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• v.6 no.3
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• pp.328-332
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• 1999

This study was investigated pattern changes of tannin isolated from astringent persimmon fruits. The contents of total phenolics and soluble tannins decreased as the maturing and softening of persimmon fruits proceeded. Green and mature persimmon tannins reacted with acetaldehyde. The more contents of tannin increased, the more reactions became. And the reaction of green Persimmon tannin was more active than mature persimmon tannins. But tannin from soft persimmon fruits did not react with acetaldehyde. Tannins were more polymerized during maturing and softening of fruits. So there was a little difference in chromatography of persimmon tannins. Also green and mature persimmon tannins obtained 4 bands respectively after thin layer chromatography analysis. But there was only 2 bands in soft persimmon tannin. As softening of persimmon fruits proceeded, most of tannins reacted with acetaldehyde, so coagulated. Also the component of soluble tannins was changed during softening of persimmon fruits.

• Mycobiology
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• v.32 no.2
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• pp.98-101
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• 2004

A fruit soft rot caused by Mucor piriformis occurred on sweet persimmon storages in Jinju, Changwon and Gimhae, Gyeongnam province, Korea, 2003. The disease infection usually started from wounding after cracking of fruits. At first, the lesions started with water soaked and rapidly softened and diseased lesion gradually expanded. Colonies on potato dextrose agar at $20^{\circ}C$ were whitish to olivaceous-buff Sporangia were globose, black and $96{\sim}153{\mu}m$ in size. Sporangiophores were $26{\sim}42{\mu}m$ in width. Sporangiospores were ellipsoid and $5.8{\sim}10.6{\times}4.3{\sim}7.6{\mu}m$ in size. Columella was obovoid, cylindrical-ellipsoidal, pyriform, subglobose and $80{\sim}125{\mu}m$ in size. Optimal temperature for mycelial growth was $20^{\circ}C$ on PDA. The causal organism was identified as M. piriformis. This is the first report of fruit soft rot on sweet persimmon caused by M. piriformis in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.611-616
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• 1993

This study was carried out to investigate change in the polygalacturonase and ${\beta}-galactosidase$ activities, pectins, cell wall structure of persimmon fruit during ripening and softening. Polygalacturonase and ${\beta}-galactosidase$ activities were not detected at turning stage. However polygalacturonase activities of mature and soft persimmon fruits were 55.01 and 206.70units/100g-fresh weight(fr. wt.), respectively. ${\beta}-Galactosidase$ activities of mature and soft persimmon fruits were 21.79 and 380.23unit/100g-fr. wt. respectively. The contents of total and insoluble pectins increased during maturation but decreased during softening. The content of water-soluble pectin increased during maturation and softening. The intercellular space was in larged during ripening, and middle lamella was degraded in mature persimmon fruit, and the cells of soft persimmon fruit were separated each other.

• Applied Biological Chemistry
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• v.34 no.1
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• pp.38-42
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• 1991

Salt-soluble protein contents of green and mature persimmon were 1.5 and 2.0mg/100g-fr. wt., respectively, but that of soft persimmon was 58.9mg/100g-fr. wt.. Protein contents of cell wall increased during maturation but decreased in soft persimmon. The chromatograms of salt-soluble proteins by gel filtration were similar during maturation but those of protein extracted from soft persimmon were different from those of persimmon during maturation. The cell wall protein of persimmon was of two kinds and released during softening.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.455-461
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• 1999

The possibility of wine making from soft and dried persimmon and the effects of treatment for persimmon on the quality of wine have been investigated. Soft persimmon was pretreated by two method of heat and hydrochloric acid treatment. Fermentation mash was composed of 12% persimmon and 15% of sucrose and was fermented at 17$^{\circ}C$ for 36 days. The fermentation using persimmons which were untreated and treated by acid was not successful because of contamination caused by lactic acid and acetic acid bacteria. Acidity of the fermented broth produced from boiled dried acid treated and untreated persimmon was 4,4, 5.0, 5,8 and 13.5ml(0.1N NaOH/10ml broth) respectively. Ethanol concentration of the fermented broth produced from boiled dried acid treated and untreated persimmon was 11.2, 10.0, 9.4 and 6.1% v/v respectively. The wine fermented for 28day's fermentation using boiled persimmon as substate had the best quality and stability. After 36day's fermentation using boild persimon following composition was obtained: 4.65% of total sugar 3.65% of reducing sugar 0.03mg/ml of protin 0.17$\mu$/ml of amino acid and 13.02 $\mu$g/ml of pectin. The pH and yeast cell of the boiled persimmon broth were 3.4 and 5.75 logCFU/ml. Fermented wine using dried persimmon had aslo good quality but the fermentation rate was slow.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.738-742
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• 1990

Cell wall components were decreased during maturation and postharvest of persimmon fruits. Contents of pectin and alkali-soluble hemicellulose were increased during maturity, but those of acid-soluble hemicellulose were decreased. Contents of pectin and alkali-soluble hemicellulose were decrease in soft persimmon, whereas acid-soluble hemicellulose was increased remarkably. Cellulose contents were increased during maturation and this tend was notable in soft persimmon. Contents of cell wall polysaccharides per 100g-fresh weight were decreased. Contents of total pectin and insoluble pectin were increased during maturation but decreased in soft persimmon. Content of water-soluble pectin was increased during maturation and postharvest.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1545-1547
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• 2009

The fiber-rich fractions including enzyme treated insoluble dietary fiber, alcohol insoluble solid, and water insoluble solid were prepared from the peel of soft ripe persimmon, and to evaluate and compare the yields, proximate compositions, monosaccharide profiles, and functional properties. The results showed that uronic acid was the main sugar followed by glucose, which indicated that all insoluble fibers were mainly composed of pectic substances and cellulose. The presence of xylose and fucose indicated the occurrence of hemicellulose. All fiber-rich fractions were exhibited high yield and functional properties. Thus, the peel of ripe persimmon could be used as fiber supplements.

• Food Science and Preservation
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• v.6 no.4
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• pp.398-401
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• 1999

This study was conducted to investigate the changes in qualities of soft persimmon by freezing and defrosting. Testing varieties were Sangjudungsi and Chunsdobansi that were cultivated on Sangju and Chungdo regions, chief cultivation of astringent persimmon in Kyongbuk province. Dropping time to 40 degrees below zero of the flesh was 10∼20 minutes longer in Chungdobansi than that in Sangiudungsi. Freezing temperature of astringent persimmon was 2∼3 degrees below zero. Occurence rates of cracked fruit during freezing storage were 24.5% in Sangjudungsi and 15.5% in Chungdobansi. Defrosting of Sangjudungsi and Chungdobansi took 150 minutes and 120 minutes at 5$^{\circ}C$, respectively. L values of chromaticity were some lower after defrosting than that of frozen soft persimmon, and a and b values decreased during defrosting rapidly. Soluble solid contents of frozen soft persimmon almost didn't change during freezing, that is, harvesting, softening, frosting and defrosting steps. Defrosting completion time to core part took 4 hours and 30 minutes in Sangjudungsi and 4 hours and 20 minutes in Chungdobansi at ordinary temperature (10.9∼14.8$^{\circ}C$).