Changes in chemical composition and quality in sulphited driedpersimmon during storage at room condition
2005
Ahmad, T. | Wahid, B. | Bari, A.,Agricultural Research Station, Swat(Pakistan)
An experiment was conducted in 2002 at Agricultural ResearchStation, Mingora, Swat to study the changes in chemical compositionand quality in the dried persimmon during four months storage period.The fresh fruit was washed, peeled and cut 1-2 cm horizontally insizes. Fruit was divided in to three lots; one lot was kept as controlwhere no preservative applied second lot was given sulphur dioxide(SO2) as a fumigant by burning 1g elemental sulphur (w/w) kg-1 h- 1.The third, lot was given a dip in a solution for 12 minutes (solutioncontaining 05 grams potassium metabisulphite per kg fruit (w/w) indistilled water. The effect of preservatives on reducing sugar, fructoseand water content was not statistically significant (P less than 0.05).The water content, fructose and reducing sugar increased significantlyduring four months of storage at room condition. Results of sensoryevaluation had indicated that all treatments had statistically significanteffect on taste and colour score (Hedonic scale 1-7 where 1represented extremely like and 7 extremely dislike). Both the colourand taste score increased significantly in storage, which indicated thatdried fruit lost its colour and taste during this period and affectedthe quality of the dried persimmon.
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