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Development of New Dried Persimmon Processing Technology
Fig. 1. Effects of different anti-browning agents on dried persimmons. After peeling, the persimmons were soaked in different concentrations of citric acid (A: 0.1%, B: 0.5%, C: 1%), sodium ascorbate (D: 0.1%, E: 0.5%, F: 1%), and sodium metabisulfite (G: 0.1%, H: 0.5%, I: 1%) to evaluate the variations in color, hardness, flavor, and overall acceptability of dried persimmons.
Fig. 1. Effects of different anti-browning agents on dried persimmons. After peeling, the persimmons were soaked in different concentrations of citric acid (A: 0.1%, B: 0.5%, C: 1%), sodium ascorbate (D: 0.1%, E: 0.5%, F: 1%), and sodium metabisulfite (G: 0.1%, H: 0.5%, I: 1%) to evaluate the variations in color, hardness, flavor, and overall acceptability of dried persimmons.

Author:Shu-Chin Lo*

Abstract:

Browning severely impairs the sensory quality and marketability of dried persimmon. Effective browning control remains a key technological challenge in processing. This study systematically assessed the impact of anti-browning agents, drying methods, and packaging materials on product quality to develop an industrially feasible dried persimmon processing strategy. Fresh persimmons were immersed for 5 min in 0.1–1.0% solution of citric acid, sodium ascorbate, or sodium metabisulfite, then dried by hot-air, low-humidity, or vacuum drying until the water activity reached 0.65. The dried products were subsequently packaged using five different packaging materials to evaluate storage stability. Sodium metabisulfite proved the strongest anti-browning effect, with lightness (L*) reaching 70.7; it provided optimal color retention and sensory acceptance at 0.5%, while at 1.0% it induced sulfur off-flavors. No detectable sulfur dioxide residues remained in the final products. Citric acid and sodium ascorbate exhibited limited efficacy; citric acid further reduced sensory acceptance due to sour taste. Drying method significantly affected quality. Low-humidity drying produced dried persimmon with superior overall attributes, including better color retention (L* = 66.8), moderate hardness (5.0 kg cm-2), and the highest sensory score (8.4). Vacuum drying enhanced color retention (L* = 68.0) but caused excessive hardness (12.7 kg cm-2), deviating from the desirable soft and chewy texture and lowering consumer preference. For storage, aluminum trioxide bags and double-sided aluminum foil zipper bags best maintain color (L* = 68.0–69.0) and sensory quality (scores = 6.5–6.7) for over 30 d at room temperature. Aluminum trioxide packaging provided excellent barrier properties for product visibility. The combination of 0.5% sodium metabisulfite treatment, low-humidity drying, and high-barrier packaging (preferably aluminum trioxide) offers a scientifically grounded, practical, and regulatory-compliant strategy to control browning while preserving safety, sensory quality, and market appeal in both small-scale and industrial dried persimmon.

Key words:Dried persimmon, Anti-browning agents, Sodium metabisulfite

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Journal of
Taiwan Agricultural Research
Vol. 75, No.3 (2026) ISSN: 2790-086X Vol. 75, No.3 (2026)
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