Development of Inhibitory Technique for Astringency Recurrence in Astringent Persimmon Fruit

Astringency can be removed from astringent persimmon (Diospyros kaki Thunb) fruit by various methods, including ethanol vapor treatment and carbon dioxide gas treatment However following the removal of astringency by conventional methods, astringency may recur upon heating the fruits In the case of astringent persimmon. such a phenomenon obstructs its food processing Therefore, we developed a new method for removal of astringency of 'Arzumishirazu' persimmon fruit by adding a minimum amount of collagen peptide to the fruit. followed by mixing at room temperature With this treatment, the taste of the fruit was undamaged We also confirmed the inhibition of astringency recurrence due to heating This technique shows promise for preparing astringent. persimmon for use in food processing (Received Jun 26, 2009, Accepted Feb 9, 2010)