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KMID : 0380620190510030248
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 3 p.248 ~ p.257
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Chemical compositions of different cultivars of astringent persimmon (Diospyros kaki Thunb.) and the effects of maturity
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Yoo Seul-Ki
Kim Jong-Min
Park Seon-Kyeong
Kang Jin-Yong
Han Hye-Ju
Park Hyo-Won
Kim Chul-Wo
Lee Uk
Heo Ho-Jin
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Abstract
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This study aimed to determine the chemical components of different cultivars (Gabjubaekmok, Sangjudungsi, and Godongsi) of persimmon (Diospyros kaki Thunb.) and the effects of maturity. The detected free sugars were fructose and glucose, and glucose levels tended to increase with maturity. Palmitic acid, oleic acid, linoleic acid and stearic acid, and potassium were major components. In the amino acid component analysis, the following were usually present in the following month: glutamic acid in Gabjubaekmok in July, lysine in Sangjudungsi in August, and threonine in Godongsi in October. Vitamin C tended to increase with aging, and fruit harvested in July had the highest total phenolic and flavonoid contents. In the metabolite analysis, there were significant differences among cultivars and with maturity. The major physiological compounds were analyzed using ultra performance liquid chromatography quadrupole time-of-flight tandem mass (UPLC/Q-TOF/MS2) and were citric acid and gallic aicd. As maturity progressed, citric acid increased but gallic acid decreased.
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KEYWORD
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Astringent persimmon, Diospyros kaki Thunb., Chemical composition, Maturity
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