Evaluation of the quality characteristics and phytochemical compounds of persimmon (Diospyros kaki L.) varieties grown around Osmaniye and Adana

In this study, persimmons (Diospyros kaki L.) obtained from the orchards of Osmaniye and Adana surrounding Sumbas, Kadirli, Kozan, Saimbeyli and İmamoğlu districts were used. In the analyzes carried out to determine the quality characteristics and phytochemical compounds of the fruits, the highest pH was determined as 5.53 in Local Hachiya, and the lowest was determined as 5.05 in Hana Fuyu varieties. L-ascorbic acid was found to be highest in Vainiglia 1 at 36.83 mg/100 g and lowest in Saijo 2 at 21.12 mg/100 g. Varieties with high antioxidants were; Vainiglia 1 and 2, Fuyu, Hana Fuyu, R. Brillante 1 and 2, D. Virginiana and Saijo 1. β-carotene was determined to be highest in Vainiglia 2 at 378.92 µg /100g and lowest in Local Hachiya at 304.48 µg /100g. Lycopene was detected highest in Vainiglia 2 with 141.98 µg/100g and dietary fiber with 3.96%, respectively. The soluble tannin content was 20.49 mg GAE/100 g and the highest total phenolic content was found in Hachiya 2 with 109.77 mg GAE/100 g. In the analysis of color values , the highest L* value was found to be 68.35 Hachiya 4, the highest a* value was 41.18 Hachiya 3, and the highest b* value was 69.48 Hana Fuyu. Among the persimmons varieties that were sensory analyzed, Vainiglia was the most liked. It has been observed that astringency has an impact on sensory evaluation.