Abstract

The research purpose was to determine the quality characteristics of persimmon fruits subject to two conservation methods such as: drying and freezing. Drying of persimmon was done at 60° C for 24 hours and freezing at -18° C. The physicochemical parameters analyzed were: antioxidant capacity, vitamin C content, total soluble substance, titratable acidity, mineral substances, dry matter and water content. Antioxidant activity determination was performed by the spectrophotometric method with the DPPH reagent (2,2- diphenyl-1-picrylhydrazyl). Vitamin C concentrations were determined by HPLC. Initially all the studied parameters were measured in fresh fruits in order to compare the results with the data obtained after the conservation of fruits. The findings of the study have indicated that conservation methods are good for some nutrient retention depending on the temperature level applied. The research results demonstrated that temperature has an influence on the antioxidant properties of the fruit. The highest antioxidant capacity was obtained in the case of fresh fruits, followed by the ones subjected to freezing and drying. Regarding persimmon consumer acceptability moisture and dry matter have a high influence. The lowest level of moisture was obtained in the fresh fruits followed by frozen ones. The highest content of vitamin C was obtained in the case of dried persimmon fruits.

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