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Physico-chemical and technological studies on persimmon fruits: 1- physico-chemical studies on persimmon fruits [electronic resource].

By:

Tabekha, M. M

Contributor(s):

Language: English Summary language: Arabic Description: p.2691- 2697Other title:

دراسات فيزوكيميائية وتكنولوجيه على ثمار نبات الكاكى: 1- دراسة فيزوكيميائية على ثمار نبات الكاكى [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2007 v. 32 (4) [electronic resource].

Subject(s):

Kaki persimmon -- Analysis

Online resources:

Full Text Article.

In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(4)Summary: This study was performed to make an evaluation for one of the new untraditional recently cultivated fruits in Egypt. This fruit is known "Kaki" (diospyros kaki l.) which includes two varieties i.e. Costata cultivar, and Hachiya cultivar (astringent varieties). This evaluation included physical properties and chemical composition for fresh fruits to identify their nutritional value. The obtained data revealed that Costata variety was b~er for its color, taste and firmness than Hachiya one. This variety has a low moisture content if compared to the other varity called Hachiya. The obtained results indicated that total soluble tannins in Costata variety was 3.25% which less than that of Hachiya variety 4.94% on dry weight basis and perhaps for this reason the taste of Costata was more available and desirable than the taste of Hachiya. On the other hand. Costata variety had total acidity 0.499% as citric acid, ascorbic acid was 52.44mg/100g on dry weight basis, total carotenoids 416,5 mg\100g, total sugars 66.77% than Hachiya variety which has IotaI acidity 0.374% as citric acid, ascorbic acid 47.83 mg/100g, total carotenoids 348.9 mg/100g and total sugars 26.16% respectively (on dry weight basis).

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This study was performed to make an evaluation for one of the new untraditional recently cultivated fruits in Egypt. This fruit is known "Kaki" (diospyros kaki l.) which includes two varieties i.e. Costata cultivar, and Hachiya cultivar (astringent varieties). This evaluation included physical properties and chemical composition for fresh fruits to identify their nutritional value. The obtained data revealed that Costata variety was b~er for its color, taste and firmness than Hachiya one. This variety has a low moisture content if compared to the other varity called Hachiya. The obtained results indicated that total soluble tannins in Costata variety was 3.25% which less than that of Hachiya variety 4.94% on dry weight basis and perhaps for this reason the taste of Costata was more available and desirable than the taste of Hachiya. On the other hand. Costata variety had total acidity 0.499% as citric acid, ascorbic acid was 52.44mg/100g on dry weight basis, total carotenoids 416,5 mg\100g, total sugars 66.77% than Hachiya variety which has IotaI acidity 0.374% as citric acid, ascorbic acid 47.83 mg/100g, total carotenoids 348.9 mg/100g and total sugars 26.16% respectively (on dry weight basis).

Summary in Arabic.

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