• International Journal of Advanced Culture Technology
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• v.7 no.4
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• pp.260-267
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• 2019

Harvested de-astringent persimmon 'Fuyu' were treated with various lighting sources under low (3℃) and high (22℃) temperatures. The weight loss rate of fruits was lower in those with Red LED than Fluorescence and Blue LED under both temperature conditions. Hardness and soluble solid content of fruits were higher in those with 3℃ / Blue LED or mixed LED (Blue+Red LEDs). Beta-carotene and lycopene content of fruit peel were higher in those with 3℃ than 22℃ and with Red LED or light sources with mixed red wavelength under both temperatures. When the fruits treated with light and temperature were stored for 4 days under 3℃ / dark condition, the hardness of the fruits did not significant difference among the treatments. Taken together all the results, it would be best to treat it light sources mixed red wavelength under 3℃.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1232-1238
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• 2005

The purpose of this study was to find the optimum addition amount of astringent persimmon paste to glutinous rice flour in the preparation of Gaminjeolmi (persimmon glutinous rice cake). The moisture contents of Gaminjeolmi with added astringent persimmon paste were 57$\∼$59$ \% $. With increasing addition of astringent persimmon paste, the L- and b-value were decreased. The a-value was the highest at the 8$\%$ level. In the mechanical evaluation of Gaminjeolmi, the hardness was the highest in the 0$\%$ astringent persimmon paste-lnjeolmi but the 0$\%$ level was decomposed after 2 day of storage. The adhesiveness and cohesiveness were the lowest at the 0$\%$ and 16$\%$ levels. The springiness did not differ significantly with the addition of astringent persimmon paste for 2 days of storage. The gumminess was the highest at the 0$\%$ level for 1 day of storage, significantly. In the sensory evaluation of Gaminjeolmi, the acceptance of the softness characteristics was the best at the 8$\%$ level. Addition of astringent persimmon paste improve preservation of Injeolmi and the addition of 8$\%$ of astringent persimmon paste to glutinous rice flour was found to be the best recipe in terms of the sensory qualities of softness and overall acceptability.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.709-716
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• 2005

The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time of concentration, the moisture contents and L-, a- and b-values all decreased, whereas the brix level and viscosity increased. The crude protein, fiber and ash increased and the vitamin C decreased by concentrating. The pH was the lowest at 23 hrs of boiling concentration. With longer boiling concentration time, the fructose, glucose, and sucrose levels increased but the maltose level decreased. The DPPH radical scavenging effects of astringent persimmon concentrates were more than 92%. The total phenolics, flavanol tannin, leucoanthocyanin, and chlorogenic acid levels increased with longer boiling concentration time. In the sensory evaluation of the astringent persimmon concentrates, overall acceptability was the best at the 23-hr boiling concentration. From the above results, the 23-hr boiling, astringent persimmon concentrates could be useful for cooking in terms of obtaining the high amounts of phenolic compounds as functional compounds and overall acceptability.

• Food Science and Preservation
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• v.6 no.2
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• pp.228-232
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• 1999

Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.

• Food Science and Preservation
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• v.6 no.2
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• pp.184-187
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• 1999

This study was conducted to analyze distribution properties on astringent Persimmons(Diosyros Kaki L). We selected one hundred farms in Sangju and Cheongdo regions, which ale major region of astringent persimmon production in Kyungpook province, and surveyed the selling type and the optimal farm scale. As a result of economic analysis, between manufacturing and selling of dried persimmon and producing and selling of fresh persimmon, the former made the higher gross receipts, income and net income recorded by 187, 136 and 162 respectively, comparing with the latter 100. So, manufacturing and selling of dried persimmon from astringent persimmon is a way of raising operation outcome.

• The Korean Fashion and Textile Research Journal
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• v.12 no.2
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• pp.224-232
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• 2010

The natural dyeing of fabrics with persimmon juice(astringent persimmon, sweet persimmon, astringent and sweet persimmon mix) was investigated. After dyeing of cotton and silk fabrics with persimmon juice, we evaluated the dyeability of persimmon juice, the observation of fabric surface with high magnification video microscope, physical properties and color fastness with the conditions of repeating times of dyeing and variables of mordants. The results obtained from this study were as follows: The fabrics dyed with astringent persimmon have shown the highest color difference, while the fabrics dyed with sweet persimmon and the fabrics dyed with astringent and sweet persimmon mix have shown similar color differences. With the increase of repeating times of dyeing, the brightness of fabric decreased. However, $a^*$ value increased gradually, so that it became dark brown color. The $a^*$ and $b^*$ values of dyed fabrics with Fe-mordant have dropped significantly, so that they have shown achromatic colors. But the fabrics treated with other mordants have shown yellowish brown colors. On the surface of the fabrics, threads were bonded together by the viscosity of persimmon juice. Regardless of the types of persimmon juice, stiffness was increased after dying, while crease resistance was decreased. The water repellency of silk fabrics were improved than cotton fabrics after dyeing with sweet persimmon juice, but in case of cotton, it hasn't changed. Washing fastness was improved with the EM(Effective Microorganism)-fermented liquid treatment, and rubbing fastness of two fabrics was better in dry condition than in wet condition.

• Food Science and Preservation
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• v.13 no.4
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• pp.490-494
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• 2006

Alcohol fermentation conditions were investigated using 'Cheondobansi' astringent persimmon (Diospyros kaki T.) for the study of persimmon wine and distilled liquor, The optimal yeast strain for 'Cheongdobansi' astringent persimmon alcohol fermentation was Saccharomyces kluyveri DJ97, which showed 10.8% of alcohol concentration, 96.25% of alcohol yield, and 935 ppm of methanol. The initial conditions of $22^{\circ}Brix$ and 120%(v/w) water addition resulted in the highest alcohol concentration of 10.7%. The alcohol concentration was higher in pectinase non-treated samples than in pectinase-teated samples. Lower concentrations of acetaldehyde and n-propanol were measured for the pectinase-treated sample than for the non-treatment samples. However, the methanol concentration of the pectinase-teated sample was higher than that of the pectinase non-treatment sample.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1203-1208
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• 1998

To utilize astringent persimmon (Diospyros kaki, T.) effectively, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation conditions by two stage fermentation. In the first stage, the fermentation conditions for maximum alcohol content was $20.51\;^{\circ}brix$ in sugar concentration of astringent persimmon, 139.52 rpm in agitation rate, and 94.88 hr in fermentation time. When sugar concentration of astringent persimmon was $14\;^{\circ}brix$, maximum alcohol content predicted by response surface methodology was 7.1% at agitation rate of 40 rpm and fermentation time of 120 hr. In the second stage, the fermentation conditions for maximum acidity was 224.40 rpm in agitation rate, 176.07 hr in fermentation time. Alcohol content and acidity predicted at the optimum conditions were similar to experimental values.

• International Journal of Human Ecology
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• v.16 no.2
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• pp.1-9
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• 2015

This study investigated the effects of persimmon-dyed clothing materials upon thermophysiological responses and subjective comfort sensations during exercise and rest in a warm environment. Six healthy, untrained women participated in two separate testing sessions, with cotton materials dyed with astringent persimmon extract (DC) and undyed cotton materials (UDC). The physical characteristics associated with heat and moisture transfer were improved in DC; also, stiffness, anti-drapery stiffness and crispness in the primary hand values were higher in DC. The experimental protocol consisted of a 10-min rest, 15-min exercise on a treadmill (at ${7km{\cdot}h^{-1}}$) and 25-min recovery at $28{\pm}0.2^{\circ}C$ and $50{\pm}3%\;RH$. The results were as follows: When wearing DC rather than UDC, mean body temperature, heart rate, heat storage and body mass loss were significantly lower during the whole experimental period. Clothing microclimate temperature showed different profiles between the two clothing materials, being lower with DC than UDC during the first half of exercise and the second half of recovery. Clothing microclimate humidity was significantly lower with DC than UDC during the whole experimental period. When wearing UDC, subjects felt significantly warmer and less comfortable during exercise, and sensed greater humidity during exercise and recovery. These results suggest that eco-friendly clothing materials dyed with astringent persimmon extract can reduce exercise-induced heat load and improve subjective sensations when exercising and resting in a warm environment, due to greater heat dissipation from the body to the outside environment compared with undyed clothing materials.

• Journal of the Korean Society of Fashion and Beauty
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• v.5 no.4
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• pp.130-138
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• 2007

The aim of this study was to assess the cosmeceutical activies of four kinds of Korea herb medicine extracts using in cosmetics and related industries. The cosmeceutical activities of extracts were investigated by tyrosinase inhibition, astringent, anti-bacterial and MTT assay for cell viability. In the whitening effect, PA that the highest tyrosinase inhibition activity showed 56% at 10 ppm in ethanol extract. Also water and ethanol extract of RE showed 54%, 68% at 1,000 ppm, respectively, but LE and CA showed lower effect. Astringent effect of water and ethanol extract of PA appeared over 60% at 1,000ppm concentration but other extracts showed no astringent effect. In the anti-bacterial test, water and ethanol extract of PA showed no anti-bacterial effect against all microorganisms. But water and ethanol extract of RE showed anti-bacterial effect on Staphylococcus aureus, ethanol extract of showed on Staphylococcus aureus and Propionibacterium acnes, ethanol extract of CA showed on Candida albicans. The resUlt of stability test showed that the emulsion of containing PA were very stable at various temperature and sun-light test. Viscosity and pH of emulsion did not change. From the results of human patch test to assess the safety of cosmetics containing PA there was no negative reaction on skin was found.