Persimmon fruit (Diospyros kaki L.) has a nutritional and economic value.
Physico-chemical composition were affected by storage at 5 ± 1 °C for 6 weeks,
such as viscosity (mpa. s), TSS%, AIS%, total acidity %, total sugars %, and reducing
sugars %, as well as tannins content%. Results of total activity of pectinases indicate
that the kaki fruit contained a high level of natural enzymes especially in the over ripe
fruits. The addition of 200 ppm of pectinex USP as a commercial pectolytic enzymes
and 6% from concentrated serum-pulp from over ripe kaki pulp separately at 30°C for 2
hrs. in the kaki pulp gave a kaki pulp characterized by higher total soluble solid, and
lower AIS and viscosity in both treatments. Meanwhile soluble tannins clearly decreased
when 6% of concentrated serum-pulp were added.
Organoleptic evaluation revealed that the nectar prepared from pectinex
treated pulp had a higer score of color and appearance perciption. Whereas the
nectar prepared from concentrated serum-pulp had a higher score of taste, aroma and
the overall acceptability at room temperature after 3 months storage period. Statistical
analysis ascertained that, there were significant differences between some of
organoleptic parameters such color and aroma of the nectars after the end of storage.