Quantity of the flavonoid profile peaks during storage and ripening in persimmon fruit

Abstract

Persimmon fruit can be considered as a highly nutritional product because of its strong antioxidant capacity. Flavonoids play a significant role in human health as antioxidants. Research related to the quality of persimmon has mostly been concentrated on sensory perception, sweetness, astringency, color and storage characteristics. While volatile compounds of persimmon have been studied there has been relatively little information published on the effect of temperature and ripening on the flavonoid content. In the present study, the profile of persimmon fruit flavonoids at three different maturation stages at 20 and 0 degrees C was studied. Results showed that there was a significant effect of storage temperature on the flavonoid profile. The flavonoid concentrations increased with ripening at both temperatures; manifesting the highest level at 20 degrees C.