Nutritional and functional characteristics of ripe persimmon (Diospyros kaki L.) fruit

Abstract

Persimmon (Diospyros kaki L), is an ornamental tree known for its delicious berry like fruits. The fruit is appreciated for its nutritional value, health benefits and rich flavor. The physico-chemical properties of the fruit are an important indicator for its quality. Persimmon fruit part varies with sufficient amount of nutritional characteristics. Therefore, fruit with and without peel had significant effect on the chemical characteristics. Hence the study was under taken to analyze the physical and nutritional characteristics of Fuyu cultivar of persimmon. On ripening, the fruit consists of 7.98 Kg/cm2 firmness with flesh content of 85.82%. In case of nutritional characteristics, the fruit with peel had greater amount of functional components like fibre (0.69%), ascorbic acid (15.90 mg/100g), β-carotene (250 mg/100g) and total phenols (3.87 mg/100g).