文章基本信息

标题：Some Physical and Chemical Characteristics of Persimmon Fruits Grown in Artvin-Yusufeli Valley
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作者：M. İrfan Aksu ; Sebahattin Nas ; Hüsnü Yusuf Gökalp 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1994
卷号：19
期号：6
出版社：Association of Food Technology, Turkey
摘要：Persimmon fruit samples gathered from Erzurum city markets have been analyzed for some quality criteria. There sampled fruits are grown in Artvin-Yusufeli valley. In the work 16 astringent, 2 seedless-astringent and 3 nonastringent varieties were analyzed. Average value of the analysis results were for astringent, seedless-astringent and non-astringent fruits respectively, water 79.31; 76.30; 79.35%, brix 18.6; 20.7; 16.4%, total sugar 13.34; 16.23; 11.38%, crude fiber 1.09; 0.76; 1.05%, protein 0.60; 0.49; 0.80%, ash 0.65; 0.48; 0.86%, acidity as citric acid 0.19; 0.30; 0.19%, pH 6.03; 6.02; 6.03, ascorbic acid 20; 18; 28 mg/100 g, tannin 0.24; 0.20; 0.28 mg/100 g, number of fruit in 1000 g 7.6; 8.2; 9.0 and seed/fruit meat ratio 2.11; non; 2.35%. From the physical evaluation and chemical analysis results, it was concluded that persimmon fruit samples ought to be cleaned, sorted with for size, color, maturity and some other quality aspects, and is partially packaged before the marketing. Fruits should be stored some period for development of real maturity, texture and flavor. Suitable storage conditions and possibilities to process different kind of processed fruit goods has to be worked out.