文章基本信息

标题：MORPHOLOGICAL AND ORGANOLEPTIC FRUIT PROPERTIES OF VARIOUS PERSIMMON SPECIES (DIOSPYROS SPP.)
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作者：Oľga Grygorieva ; Ján Brindza ; Vladimir Vietoris 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2011
卷号：5
期号：3
DOI：10.5219/150
出版社：Association HACCP Consulting
摘要：The goal of the study was to assess the morphological and organoleptic fruit characteristics of various persimmon species and their derived food products. For experimental evaluation we used persimmon fruits (Diospyros kaki L.f.), (D. lotus L.), and (D. virginiana L.) and interspecific hybrids derived from crosses (D. virginiana L. x D. kaki L.f.). Fruits of the assessed species were obtained from Slovakia and Ukraine We determined in comparison of persimmon fruits statistically significant difference of average weight (100.85 grams), height (47.88 mm), width (54.50 mm) and a ratio of flesh fruit weight (94%). Statistically significantly lower levels in comparison with other species were determined for D. lotus fruits (4.37 grams, 17.58 mm, 17.58 mm and 70%). For fruits of D. virginia we obtained (21.07 grams, 28.06 mm, 33.14 mm and 85%) and interspecific hybrids are not determined significant differences in the studied traits (60.91 grams, 40.68 mm, 47.48 mm and 95%). Generally is the smallest number of seeds in fruits in interspecific hybrids (1.7 pieces) and at most D. lotus (4.5 pieces). The weight of seeds / calyx in the fruit were determined by 1.5% (inter-species hybrid) to 6.5% (species D. lotus and D. virginia). Sensory analysis was conducted on fresh fruits and mixture with yogurt, cottage cheese and cream carriers. We constructed a custom classifier (List of descriptors and its scales) for evaluation of persimmon fruits. In the organoleptic characteristics, we identified significant differences between the mainly species. Fruits of D.lotus were distinguished for their acidity and bitterness. Organoleptic attributes of all assesed samples is very similar. We determined persimmon fruits as the most preferable by taste properties. Cream was determined as best carrier for persimmon fruit as a component part of milk products.