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As an improved way of preserving astringent persimmons, dipping storage in various brines was investigated. Samples of Bongok and Sagok varieties of persimmon were dipped either without packing or after packed in polyethylene(PE)film in eight different solutions containing different amount of water, table salt, and sweeteners for one to five months. Contents of pectin, tannin, salt, reducing sugar, acids, ascorbic acid, and hardness, color, and flavor characteristics were analyzed at time intervals during the storage. Hardness of persimmons dropped during the first 30 days of dipping and rised till 60 days and dropped again. Pectin content decreased gradually from the beginning of storage. Total acid reduced till 60 storage days and maintained the same level till 90 days and increased again thereafter. Reducing sugar and ascorbic acid decreased for the storage period. Soluble tannin rapidly decreased till 60 days and then slightly increased and again decreased after 90 days. Salt concentrations in persimmon tissues after five months were 0.81∼0.83% in 1% solution, 2.52∼2.62% in 3% solution and 0.15% in the P.E. film packed ones. Between samples of under-ripened and fully ripened, the ripened samples had better quality after the storage. The taste of persimmons dipped in salt solutions was good in the order of 1%-solution$gt;3%-solution$gt;5%-solution of salt. The best qualities in color, taste, and hardness were obtained in Sagok samples stored in 1% salt solution among bare-fruit dipping and Bongok samples dipped after P.E. packing in 3% salt solution.
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