Effects of moisture content and storage method on the physical properties of dried persimmon during frozen storage

• Published in: Italian journal of food science 2024-07, Vol.36 (3), p.141-150
• Main Authors: Jia, Xiwu, Luo, Xiaohua, Nakako, Katsuno, Takahisa, Nishizu
• Format: Article
• Language: English
• Subjects: Bound water; Brushing; Cold storage; Crystals; Drying; Investigations; Moisture content; Moisture effects; Persimmons; Physical properties; Polyethylene; Sugar; Temperature; Thermal insulation; Water content
• ISSN: 1120-1770; 1120-1770; 2239-5687
• DOI: 10.15586/ijfs.v36i3.2525

This study investigated the effects of moisture content and the proposed storage method on the physical properties of dried persimmon during frozen storage. The samples with 35.21% moisture content exhibited more rapid changes in surface color, thickness, and hardness of the secondary surface than those with 41.11% and 32.09%. The samples with 35.21% moisture content also exhibited faster sugar crystal formation than those with 41.11% and 32.09% moisture content during frozen storage. Moreover, the three samples’ proportions of freezable and bound water differed. The results indicate that controlling the dried persimmon’s moisture content between 32.09% and 35.21% is optimal for frozen storage. According to the surface sugar and sensory evaluations, the proposed storage method (samples receive kneading treatment without brushing during the drying process, have an initial moisture content of 33.25%, and are stored in a thermal insulation box) in the present study could maintain the quality of dried persimmon better compared with the common storage method (samples are subjected to kneading and brushing treatment during the drying process, have an initial moisture content of 36.02%, and are stored directly in a freezer).