Effect of cultivar and maturity of persimmons on the quality of processed chips: A study of nutritional, sensory, and physical attributes

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-26 DOI:10.1111/1750-3841.70151

Lanlan Hu, Zhen Wang, Yingheng Zhu, Chuang Wang, Ibrahim Khalifa, Hao Zhang, Yangyang Jia, Xinhong Liang

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引用次数: 0

Abstract

Persimmons are highly valued for their rich nutritional profile and health benefits; however, their perishability leads to significant post-harvest losses and limits market potential. This study addresses these challenges by investigating the processing of persimmons into chips, focusing on three widely cultivated Chinese cultivars: Fuyu, Youhou, and Gongchengyueshi. Among them, Gongchengyueshi chips demonstrated superior sensory attributes (88.14 out of 100 points), excellent rehydration capacity (4.03 ± 0.19), favorable texture properties (rupture time: 0.44 ± 0.09 s; rupture energy: 1374.91 ± 317.66 g·s), and phenolic content (60.46 ± 1.90 mg/g), highlighting their potential as functional snacks. Additionally, the ripening stage significantly impacted the physicochemical and texture properties of persimmon chips, with mature fruits yielding softer yet more nutrient-dense products. Medium maturity Gongchengyueshi persimmons were identified as the optimal raw material, striking a balance between nutritional benefits and desirable sensory attributes. In conclusion, this study provides new insights into cultivar selection and maturity stage optimization for persimmon chip production, offering a viable strategy to enhance the commercial value of persimmons while reducing post-harvest losses.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.