Development of New Dried Persimmon Processing Technology
Other Title
新型柿餅加工技術之開發
Journal
台灣農業研究
Journal Volume
75
Journal Issue
3
Start Page
495
End Page
508
ISSN
2790-086X
Date Issued
2026-09-10
Author(s)
農業部農業試驗所
Abstract
Browning severely impairs the sensory quality and marketability of dried persimmon. Effective browning control remains a key technological challenge in processing. This study systematically assessed the impact of anti-browning agents, drying methods, and packaging materials on product quality to develop an industrially feasible dried persimmon processing strategy. Fresh persimmons were immersed for 5 min in 0.1–1.0% solution of citric acid, sodium ascorbate, or sodium metabisulfite, then dried by hot-air, low-humidity, or vacuum drying until the water activity reached 0.65. The dried products were subsequently packaged using five different packaging materials to evaluate storage stability. Sodium metabisulfite proved the strongest anti-browning effect, with lightness (L*) reaching 70.7; it provided optimal color retention and sensory acceptance at 0.5%, while at 1.0% it induced sulfur off-flavors. No detectable sulfur dioxide residues remained in the final products. Citric acid and sodium ascorbate exhibited limited efficacy; citric acid further reduced sensory acceptance due to sour taste. Drying method significantly affected quality. Low-humidity drying produced dried persimmon with superior overall attributes, including better color retention (L* = 66.8), moderate hardness (5.0 kg cm-2), and the highest sensory score (8.4). Vacuum drying enhanced color retention (L* = 68.0) but caused excessive hardness (12.7 kg cm-2), deviating from the desirable soft and chewy texture and lowering consumer preference. For storage, aluminum trioxide bags and double-sided aluminum foil zipper bags best maintain color (L* = 68.0–69.0) and sensory quality (scores = 6.5–6.7) for over 30 d at room temperature. Aluminum trioxide packaging provided excellent barrier properties for product visibility. The combination of 0.5% sodium metabisulfite treatment, low-humidity drying, and high-barrier packaging (preferably aluminum trioxide) offers a scientifically grounded, practical, and regulatory-compliant strategy to control browning while preserving safety, sensory quality, and market appeal in both small-scale and industrial dried persimmon.
褐變降低柿餅的感官品質，進而限制其市場銷售性，因此有效控制褐變反應仍為製造柿餅的重要技術挑戰。本研究系統性評估抗褐變劑、乾燥方法及包裝材料對柿餅品質之影響，以發展可工業化應用的生產製程。將去皮柿子分別浸泡在0.1-1.0%的檸檬酸、抗壞血酸鈉或焦亞硫酸鈉溶液中5分鐘，再分別以熱風、低濕度或真空乾燥機進行乾燥，直到水活性達0.65，接續利用5種不同的包裝材料進行包裝，以評估其對柿餅的貯藏穩定性。結果顯示焦亞硫酸鈉抗褐變效果最佳，色澤（lightness; L*）值可達70.7，以0.5%濃度所製成的柿餅具最佳色澤及感官接受度，而1%的焦亞硫酸鈉則會產生硫磺異味。最終產品未檢測出二氧化硫殘留。檸檬酸與抗壞血酸鈉的抗褐變效果有限；檸檬酸因其酸味而進一步降低了感官接受度。乾燥方法對柿餅品質有顯著影響，低濕度乾燥法所得柿餅整體品質最佳，包括良好產品色澤（L* = 66.8）、適中質地（硬度= 5.0 kg cm^(-2)）及高感官接受度（評分= 8.4）。真空乾燥雖然能有效保持產品色澤（L* = 68.0），但會導致過高的硬度（12.7kg cm^(-2)），偏離了傳統柿餅軟糯性質地，降低了消費者的喜好。包材與貯存試驗顯示，在室溫下，三氧化鋁包裝袋與雙面鋁箔拉鍊袋能最能有效地保持柿餅色澤（L* = 68.0-69.0）與良好的感官品質（評分 = 6.5-6.7），保質期超過30日，其中三氧化鋁包裝能兼具產品的可見性。0.5%焦亞硫酸鈉處理、低濕度乾燥及高阻隔氧包裝（三氧化鋁）的結合，為柿餅褐變控制提供了一種科學、實用且符合法規的可行方法，產品具備安全性、感官品質及市場吸引力，未來可應用於小規模與大型工業化生產。
Subjects
Dried persimmon
Anti-browning agents
Sodium metabisulfite
柿餅
抗褐變劑
焦亞硫酸鈉
Publisher
農業部農業試驗所
Type
journal article
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