• Journal of agriculture & life science
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• v.51 no.4
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• pp.79-86
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• 2017

We performed simulations of shipping conditions to export 'Cheongdobansi' astringent persimmon to tropical regions. We stored the fruits at $0^{\circ}C$, $5^{\circ}C$, or $10^{\circ}C$ temperature for 15 days to simulate the transport conditions, and then maintained the fruits at $30^{\circ}C$ for 5 days to simulate the distribution condition. Variables that we focused on are 1) the transport temperature($0^{\circ}C$, $5^{\circ}C$, or $10^{\circ}C$) and 2) the treatment time of ethylene generator(before or after shipping). We examined the ripening ratio and quality of the fruits at the end of the shipping and at that of the distribution. The examination at the end of the shipping showed that all of the fruits were ripened at $10^{\circ}C$ transportation but not ripened at $0^{\circ}C$ or $5^{\circ}C$ transportation in the ethylene treated condition. The untreated fruits were not ripened regardless of the transportation temperature. The examination at the end of the distribution showed that all of the fruits were ripened at $5^{\circ}C$ and $10^{\circ}C$ transportation, while 38.5% of fruits were ripened at $0^{\circ}C$ transportation in the ethylene treated fruits before shipping. The fruits treated after shipping were 63.5% and 59.6% ripened at $0^{\circ}C$ and $5^{\circ}C$ transportation, respectively. Unexpectively, only 19.2 % of fruits treated after shipping ripened at $10^{\circ}C$ transportation.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.329-333
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• 2011

Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.

• Food Science and Preservation
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• v.24 no.8
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• pp.1060-1066
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• 2017

This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.