Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit

► Osmotic dehydration did not revert to astringency in spreadable persimmon products. ► Refrigeration favoured antioxidant activity retention. ► Astringency perception was correlated with soluble tannins content. ► Spreadable persimmon products were microbiologically stable during storage. The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application of a thermal treatment in the filling stage has been studied, with or without a later pasteurisation step at 90°C for 20min. These spreadable products were stored at room temperature or in refrigeration. The chemical composition, pH, aw, colour, astringency, antioxidant capacity and the growth of yeast, moulds and aerobic mesophiles were analysed after the manufacture process and throughout the storage (approximately 3.5months). Sensorial analyses were also performed after 24h of being prepared and after 49days of refrigeration. The product obtained without thermal treatment was the best since it maintained the characteristic persimmon colour better and showed higher antioxidant capacity. Furthermore, it was the best, according to the panel, not only for appearance but also for flavour.