Journal Article

Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage

Jia, Xiwu, Nishizu, Takahisa, Katsuno, Nakako

2022

Overview

The effects of temperature fluctuations on dried persimmon during frozen storage were investigated. Dried persimmons were stored at an isothermal temperature (− 17.5 °C) or under fluctuating temperature conditions (− 17.5 °C ± 1 °C or − 17.5 °C ± 2.5 °C). The amount of sugar crystals on the surface, surface whiteness, flesh color, and the thickness of the secondary surface were measured during 42 days of frozen storage. The texture of the secondary surface was also measured using a universal texture analyzer. Analysis showed that the composition of the white powder accumulating on the persimmon surface was glucose and fructose at a ratio of 1.39, a greater ratio than that in the persimmon flesh of 1.15. Thus, glucose crystallized more than fructose on the surface of dried persimmon. Samples stored at fluctuating temperatures also formed more sugar crystals than those stored at the stable control temperature of − 17.5 °C. The quality changed more rapidly during frozen storage under fluctuating temperatures than under isothermal conditions. During frozen storage, the amount of sugar crystals on the surface increased more quickly and the quality of the product deteriorated more easily as the extent of the temperature fluctuations increased. Thus, ensuring a stable temperature during the frozen storage and distribution of dried persimmons is vital for maintaining their quality.

• Publisher: Springer US,Springer Nature B.V
• Subject: Agriculture / bioprocessing / Biotechnology / Chemistry / Chemistry and Materials Science / Chemistry/Food Science / Cold storage / color / Crystallization / Crystals / Diospyros / Fluctuations / Food Science / frozen storage / Fructose / Glucose / Original Research / Persimmons / Sugar / Surface layers / Temperature / Temperature effects / Texture