Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties

ÇELİK A., ERCİŞLİ S.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.59, ss.599-606, 2008 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1080/09637480701538221
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.599-606
  • Anahtar Kelimeler: Persimmon, physical properties, chemical properties, nutritional properties
  • Atatürk Üniversitesi Adresli: Evet

Özet

The persimmon cv. Hachiya (Diospyros kaki) fruits were analysed for some physical properties (fruit dimensions, fruit mass, fruit volume, fruit density, aspect ratio, geometric mean diameter, sphericity, spread area, projected area, bulk density, skin and flesh firmness, skin and flesh colour as L, a and b values, coefficient of static friction on different surfaces and porosity), chemical properties (moisture, ash, pH, acidity, vitamin C, total soluble solids) and nutritional properties (phosphorus, potassium, calcium, magnesium, sodium, iron, manganese, copper and zinc). The fruit characteristics ranged from 169 g for average fruit mass, 65.97 mm for the geometric mean diameter, 1.03% for sphericity and 180 cm3 for volume of fruit. The bulk density, fruit density and porosity were determined as 5,817 N/m3, 9,300 N/m3 and 38.06%, respectively. The present study also revealed important nutritional values of persimmon fruits.