Persimmon fruit (Diospyros kaki L.) is a highly nutritious fruit with bestowed antioxidant properties. But due to its perishable nature, it is produced for a very shorter period of time. Preservation of fruit in the form of pulp acts as a suitable method to provide availability of the fruit throughout the year. The main objective of this investigation was to develop persimmon pulp from the cold and hot pulping method and to assess the best preservation method for storage. Among six different treatments in cold pulping method (T1 to T3 x 2), treatment T2 (10 % water) and among 18 different treatment in hot pulping method (T1 to T9 x 2), treatment T5 (10 % water + 10 minutes cooking time) using fruit with peel was selected on the basis of nutritional and sensory attributes. Further, the pulp was preserved via heat and chemical methods. Among six different treatments, T5 (Pulp + pasteurization + 1000 ppm potassium metabisulphite (KMS) in glass bottles) was found to be best in the type of pulp. This treatment was able to retain the maximum amount of ascorbic acid (13.733 and 8.043 mg/100 g), ?-carotene (173 and 86 µg/100 g) and total phenols (3.093 and 2.873 mg/100 g), respectively during storage of 6 months. Hence, it can be suggested from the study that nutritionally rich persimmon pulp can be prepared with better storage stability which can be used by both small and large scale industries at a lower cost of production.
Ripe persimmon, Pulp, Pulping method, Pulp pservatiob, KMS
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