Vol. 12, Issue 8 (2023)

Author(s):
Preethika Murali

Abstract:
The commercial persimmon fruit (Diospyros kaki) is known as Japani phal and is a member of the Verbenaceae family. The current study was conducted with the aim to analyze the various physico-chemical characteristics of persimmon fruit. The physical qualities (fruit weight, fruit length and width, calyx weight, peel weight, edible portion, number of seeds, volume, density and firmness) of persimmon fruits and chemical qualities (ash, vitamin C, moisture, pH, acidity, TSS) were investigated in this study. The average fruit mass as 152.52 g, the length as 49.54 mm, the width as 69.40 mm, carotenoids as 28.76 g/100 g, total flavonoids as 9.74 mg/100 g, and total phenolics as 9.92 mg/100 g were recorded for persimmon fruits. Beside this fruit also contain high moisture content (81.3%), high TSS (23 º Brix), ascorbic acid (30.83 mg/100 g), high antioxidant activity (75.4 %) and total sugars (13.3%) beside low content of fat (0.5%).