Patterns of the Physiological and Biochemical Changes during the Persimmon Drying Process
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Abstract:
The aim of this study was to explore the pattern of the physiological and biochemical changes in persimmons during the drying process and provide a theoretical basis for the best method to dry and produce persimmons in a factory. The patterns of changes in moisture, tannins, original pectin, soluble pectin, ethanol, and aldehyde content, and the alcohol dehydrogenase and the pectinase activities of persimmon during artificial and natural drying processes were investigated and compared. The changes in the sulfur dioxide content during the natural drying process was determined, and the total number of bacteria in dried persimmon samples prepared by artificial and natural drying processes were compared. The results showed that the moisture, tannins, original pectin, soluble pectin, ethanol, and aldehyde content, and the alcohol dehydrogenase and the pectinase activities of the dried persimmon samples prepared by artificial and natural drying processes were consistent, but the artificial drying process required about one-seventh of the time required for natural drying. Dried persimmons prepared from artificial drying were not affected by the climate and did not contain sulfur dioxide residue, and the total number of bacteria was only 23 CFU/g. Nevertheless, for natural drying process, the persimmon needed to be fumigated six times with SO2 to prevent mildew, the dried persimmon prepared from natural drying contained 150 mg/kg sulfur dioxide residue, and the total number of bacteria was 3500 CFU/g, which was 152 times of that in the dried persimmon prepared by artificial drying. The above findings showed that the artificial drying process could completely replace natural drying for producing dried persimmons.
