PREPARATION AND CHARACTERIZATION OF PERSIMMON FRUIT LEATHER DURING STORAGE

Abstract

The present study was performed to prepare persimmon fruit leather and evaluate the physicochemical quality characteristics during storage. Persimmon fruit was processed into puree and mixed with sugar in different ratios [T_o (100:0), T₁ (80:20), T₂ (75:25), and T₃ (70:30)] to prepare fruit leather by dehydration at 65°C for 6 hours. Leather was then stored in polyethylene bags at ambient temperature for 90 days and analyzed for titratable acidity, ascorbic acid content, total soluble solids (TSS), firmness, color (L*, a*, b*), and sensory parameters at 30 day intervals. The results revealed decrease in titratable acidity, ascorbic acid and firmness across all treatments whereas T₃ retained comparatively higher acidity (0.54%) and ascorbic acid content (30.40 mg/100ml) at the end of storage. TSS increased and color parameters also shifted among all treatments throughout the storage. Sensory evaluation performed at 90 days of storage indicated that T₂ achieved the highest scores for taste, aroma and overall acceptability, outperforming other treatments. The findings of this study demonstrate that fruit leather prepared from puree-to-sugar ratio of 75:25 (T₂) and 70:30 (T₃) performed better in terms of retaining physicochemical and sensorial quality characteristics. The development of persimmon leather presents a viable approach for reducing postharvest losses, diversifying fruit-based products, and offering consumers a convenient, nutritious, and marketable snack option.