Samiksha Bisht, Anju Kumari Dhiman, Surekha Attri and Deepika Kathuria

Persimmon (Diospyros kaki L.) is of Japanese origin and the most important species from nutritional point of view. It is generally recognized as outstanding source of nutritional and biologically active compounds. The fruit are enriched with different kinds of nutrients. The quality of fruits is defined by its physical and chemical characteristics. Therefore, this study examined the physico-chemical characteristics of persimmon fruit Fuyu. The fruit comprised of 7.20 Kg/cm² of firmness and 90.23 percent of flesh content. The various bioactive compounds such as β-carotene (1.54 mg/100 g), ascorbic acid (12.40 mg/100 g) and total phenols (2.70 mg/100 g) are also present. The fruit thus is consumed to reap maximum nutrient benefits.

DOI: 10.22271/phyto.2023.v12.i5b.14710

Pages: 103-107  |  640 Views  274 Downloads