Abstract:

Persimmon is a kind of major agricultural product in China. Persimmon productivity and planting area in China was rank in the first all over the world. However, different processed products of persimmon were less due to the low utilization rate of persimmon. Large amounts of tannin, pectin and protein in persimmon affected the quality of persimmon products. In this paper, key technologies in persimmon processing such as removal of astringency, inhibition of re-astringency, and prevention of browning and non-biological turbidity, have been discussed. Meanwhile, advantages and disadvantages of different processing strategies and corresponding practical applications have been compared.

Key words: persimmon processing, astringency, re-astringency, browning, non-biological turbidity