Drying of persimmon fruit: effect on various quality characteristics and applications of the dried product

Vimal Challana; Nikita Bhatkar; Shivanand Shirkole

doi:10.15586/qas.v17i3.1571

Vimal Challana Department of Processing and Food Engineering, College of Agricultural Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
Nikita Bhatkar Department of Chemical & Materials Engineering, Faculty of Engineering, University of Auckland, New Zealand
Shivanand Shirkole Department of Food Technology, School of Engineering and Technology, D.Y. Patil Agriculture and Technical University, Talsande, Kolhapur, Maharashtra, India

Keywords

Persimmon; Drying; Preservation; Pre-treatment; Quality; Shelf life

Abstract

With the surge in research on underutilized fruits, more focus is on utilizing these fruits for value-added products. Persimmon (Diospyros kaki), with its numerous health benefits and product development potential, represents one such underutilized fruit. However, its widespread utilization confronts challenges due to its seasonal availability and short shelf life. Drying technologies provide a possible solution to extend the shelf life of persimmons and make them available throughout the year. The drying process of such underutilized fruits involves interactions between various factors that can influence the drying kinetics and final product quality. These factors include appropriate drying method, pretreatment application, fruit maturity at harvest, and inherent characteristics of fruit. This review examines the effects of these factors on the drying processes of persimmon. It focuses on how different drying approaches influence the quality attributes of the final dried product. Furthermore, the paper discusses the potential applications of dried persimmon in various food products.

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