Determination of changes in some characteristics of persimmon during dehydration at different temperatures

Abstract

Persimmon fruits of Turkay variety having high tannin content with an astringent taste were sliced and dipped in water (control) and SO2 solution prior to drying. Dehydration at 60, 75 and 90 °C were completed in 11, 8 and 5 h, respectively with a total solid content of about 85%. SO2 content of dry samples decreased with increasing dehydration temperature. Dehydration at 60 °C resulted in less phenolic content than others. The L, a and hue values of the samples were measured but the visual variations between the samples was not quite clear. Non-sulphited samples dehydrated at 60 °C received the highest average score for the taste, astringency and color of samples.