Process development and storage of intermediate moisture persimmon (Diospyros kaki Linn, variety Ang Sai and Nui Scin)
1999
Phirot Wiriyachari | Sujinda Sriwattana | Thara Sisakun (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agro-Industry. Dept. of Development Technology)
Astringent varieties of persiommon could be produce to an intermediate moisture persimmon. The suitable varieties were Ang Sai (P3) and Niu Scin (P4) which should be treated in carbondioxide condition and storaged at 28-32 deg C for 3 days in order to decrease astringent compound (soluble tannin). After storage at room temperature for 2-3 days until the maturity of the fruit was 80 percent. THe investigation of sulfur compound used on intermediate moisture persimmon was studied. The optimal amount for Ang Sai (P3) and Niu Scin (P4) was 10 grams per 1 cubic m of smoking room, the time for smoking was 20 minutes. This was carried out twice, before and after processing. An optimal drying time of both varieties was also investigated. The suitable drying time of P3 persimmon to get the final 30 percent moisture content was 60 hours and 34 minutes. In fact, at the end of process 1 fruit (100.75 grams) of P3 could be reduced the weight to 31.83 grams whereas the suitable condition of drying time used for P4 persimmon was 77 hours and 37 minutes which more one fruit of 191.63 grams of P4 could be decreased to 59.11 grams of the final product. According to the use of potassium sorbate solution for preserved intermediate moisture persimmon (IM-Persimmon), the optimal concentration for dipping P3 were 2 percent for 60 seconds duration. The optimal concentration of potassium sorbate in IM-Persimmon (P4) was 3 percent, the dipping time was 30 seconds. Packing in vacuum condition of double layer of low density polyethylene/polyester bag and kept at 0 dec C in order to extend the storage condition. The products were still in the good quality. The products storaged at 0 deg C had better qualities than the others kept at both 10 and 30 deg C.
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