Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages
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Cita bibliográficaVilhena, N. Q., Gil, R., Llorca, E., Moraga, G., & Salvador, A. (2020). Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages. Foods, 9(7), 870.
The physico-chemical and microstructural changes of “Rojo Brillante” persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached after 21 and 28 days for S1 and S2, respectively. Shrinkage resulting from water removal led to secondary epidermis formation concomitantly to internal flesh gelling, which was related to moisture loss and water activity changes of each fruit part. The thicker epidermis and the lower volume of gelled area inside the S1 fruits led to harder fruit compared to the S2 fruits. The microstructural study revealed parenchyma degradation during drying in both the outermost area (secondary epidermis) and internal flesh, and this process was faster in S1 than in S2. The second peel presented hollows, generated by water outflow, which were bigger in S1 and explained the faster internal dehydration in S1. During drying, slight browning occurred, as reflected in the declining color parameters (L*, h* and C*). Water removal led to soluble solids tannin reduction to non-astringency values on day 28.