Effect of Hot Water Treatment on Astringency Removal in Persimmon Cultivars

Ozdemir A. E., Candir E., Toplu C., YILDIZ E.

INTERNATIONAL JOURNAL OF FRUIT SCIENCE, vol.20, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20
  • Publication Date: 2020
  • Doi Number: 10.1080/15538362.2020.1746729
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Environment Index, Food Science & Technology Abstracts, Geobase, Veterinary Science Database
  • Erciyes University Affiliated: Yes


The aim of this study was to investigate the effect of hot water treatments on the removal of astringency in 'MKU Harbiye,' 'Kaki Tipo,' and 'Vainiglia' persimmon cultivars. Fruits were dipped in tap water at hot water at 40 degrees C for 5 h (HW 40 degrees C-5 h) or hot water at 50 degrees C for 1 h (HW 50 degrees C-1 h). Untreated (Control 1), 20 degrees C for 1 (Control 2, 20 degrees C-1 h), or 5 h (Control 3, 20 degrees C-5 h) and treated fruits were then kept at 20oC for 10 days of shelf life period. Changes in weight loss, appearance, firmness, total soluble solids, taste, fungal decay, fruit skin color, soluble and insoluble tannin content were determined during shelf life. In all cultivars, HW 40 degrees C-5 h was found to be successful in reducing the astringency and maintained firmness above the marketability limit for 10 days of shelf life period. The fruit treated with HW 40 degrees C-5 h became edible after 7 days at 20 degrees C while control fruits remained astringent based on soluble tannin content the entire shelf-life period. Although the HW 50 degrees C-1 h and Control 2 and 3 (20 degrees C-1 h or 20 degrees C-5 h) treatments received acceptable taste scores after 10 days, fruits from these treatments were slightly astringent.