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Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage

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Abstract

The effects of temperature fluctuations on dried persimmon during frozen storage were investigated. Dried persimmons were stored at an isothermal temperature (− 17.5 °C) or under fluctuating temperature conditions (− 17.5 °C ± 1 °C or − 17.5 °C ± 2.5 °C). The amount of sugar crystals on the surface, surface whiteness, flesh color, and the thickness of the secondary surface were measured during 42 days of frozen storage. The texture of the secondary surface was also measured using a universal texture analyzer. Analysis showed that the composition of the white powder accumulating on the persimmon surface was glucose and fructose at a ratio of 1.39, a greater ratio than that in the persimmon flesh of 1.15. Thus, glucose crystallized more than fructose on the surface of dried persimmon. Samples stored at fluctuating temperatures also formed more sugar crystals than those stored at the stable control temperature of − 17.5 °C. The quality changed more rapidly during frozen storage under fluctuating temperatures than under isothermal conditions. During frozen storage, the amount of sugar crystals on the surface increased more quickly and the quality of the product deteriorated more easily as the extent of the temperature fluctuations increased. Thus, ensuring a stable temperature during the frozen storage and distribution of dried persimmons is vital for maintaining their quality.

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Availability of Data and Material

The original data used to support the findings of this study are available from the first author and corresponding author upon request.

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Acknowledgements

We also thank the government of Minokamo City for providing the opportunity to conduct this study and the Japan Agricultural Cooperatives, MEGUMINO, for providing the dried persimmons.

Funding

The authors would like to acknowledge the China Scholarship Council for providing a scholarship to support the author (Xiwu Jia) to study in Japan.

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Authors and Affiliations

  1. Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, People’s Republic of China

    Xiwu Jia

  2. Faculty of Applied Biological Sciences, Gifu University, Yanagido1-1, Gifu, 501-1193, Japan

    Nakako Katsuno & Takahisa Nishizu

Authors
  1. Xiwu Jia
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  2. Nakako Katsuno
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  3. Takahisa Nishizu
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Contributions

Data curation: Jia Xiwu. Formal analysis: Jia Xiwu. Methodology: Takahisa Nishizu. Project administration: Takahisa Nishizu. Resources: Nakako Katsuno. Supervision: Nakako Katsuno and Takahisa Nishizu. Writing—original draft: Jia Xiwu.

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Correspondence to Takahisa Nishizu.

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Jia, X., Katsuno, N. & Nishizu, T. Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage. Food Bioprocess Technol 15, 561–570 (2022). https://doi.org/10.1007/s11947-021-02750-8

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  • DOI: https://doi.org/10.1007/s11947-021-02750-8

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