Changes in Physico-chemical Properties of Soft Persimmon and Puree during Frozen Storage

연시(軟枾) 및 감 퓨레의 냉동저장 중 이화학적 특성변화

  • Yang, Hyoung-Suk (Department of Food Science & Technology, Chung-Ang University) ;
  • Lee, Young-Chun (Department of Food Science & Technology, Chung-Ang University)
  • 양형석 (중앙대학교 식품공학과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 2000.04.30


The objectives of this research were to investigate changes in characteristics of whole frozen soft persimmon during storage, and to evaluate effects of blanching and addition of ascorbic acid on the quality of frozen soft persimmon puree. Reducing sugar, soluble solids and carotenoids contents in frozen soft persimmon did not change significantly during storage, while ascorbic acid of whole frozen soft persimmon and puree was continuously decreased during 8 months of storage. Whole frozen soft persimmon thawed at low temperature or by microwave oven did not show remarkable quality differences, whereas thawing puree resulted in a drastic decrease in consistency. Addition of ascorbic acid to puree reduced browning discoloration, but blanching puree caused significant loss of color and increase of consistency.