Changes on Nutritional Quality of Ripe Persimmon When Pre-Treated with Different Pre-Treatments and Drying Methods

Persimmon is also known as Japaniphal (Diospyros kaki L.) used for preparing dehydrated persimmon slices. Among different pre-treatments (blanching, potassium metabisulphite, citric acid, ascorbic acid) used prior to drying, the steam blanching for 3 min + KMS (300 ppm) + citric acid (0.3 %) immersed for 20 minutes in water found to be highest sensory scores therefore considered best. The pretreated slices of persimmon were further dried using different drying techniques sun (T1), solar (T2) and mechanical cabinet (T3). The best drying method was mechanical cabinet (T3) based on highest value of chemical characteristics and greatest scores for sensory. When stored for six months, the decrease in constituents like ascorbic acid and β-carotene (8.96 to 8.66 and 17.92 to 13.47 mg/100 g), fibre content (1.25 to 1.04 %), antioxidant activity (63.19 to 59.59 %) and total phenols (14.05 to 10.30 mg/100 g) was minimum in slices dried in dehydrator (mechanical cabinet) in contrast with dryer (solar tunnel and solar glass). The sensory scores showed acceptable limit but remained decreased during storage. The minimal changes in both (chemical and sensory) attributes generally with the result ensured that dried persimmon slices prepared surely be stored safely for the duration of 6 months.