Search Results (198)

Fermented vinegars have been highlighted globally for their health benefits. The benefits can differ according to the type of vinegar; therefore, we investigated the differences of 15 grain (GV), 10 persimmon (PV), and 14 apple vinegars (AV) using integrated non-targeted and targeted metabolome analyses. We profiled non-volatile and volatile metabolites using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultra-high-performance liquid chromatography–orbitrap–tandem mass spectrometry, and headspace–solid-phase microextraction–GC-TOF-MS. Among the 132 identified metabolites, 73 non-volatile and 40 volatile metabolites showed significant differences across the three vinegar types. Amino acids, hydroxy fatty acids, phenolic compounds, aldehydes, pyrazines, and sulfides were abundant in GV. Some phenolic compounds, alcohols, and esters were abundant in PV, whereas carbohydrates, flavonoids, and terpenoids were abundant in AV, contributing to nutrients, tastes, and flavors. Bioactivity assays revealed that GV showed notable antioxidant activity, whereas PV and AV had the highest total phenolic and flavonoid contents, respectively. Through quantitative analysis, we revealed that acetic acid, propionic acid, butanoic acid, lactic acid, and alanine were major components in the three types of vinegar, although their composition was different in each vinegar. Our comprehensive qualitative and quantitative metabolite comparison provides insights into the differences among the three vinegar types, classified according to their raw materials. Full article

Diospyros kaki Thunb. ‘Taishuu’ is novel fruit cultivar known for its excellent mouthfeel properties and high economic value. This study aimed to identify the ecological adaptability and potential suitable cultivating regions of this persimmon in China. In addition, key ecological factors influencing fruit mouthfeel were also investigated. Differences between key metabolites and mouthfeel properties of 35 persimmon samples from 13 provinces were compared. Subsequently, ecological factors were evaluated to explore interactions among dominant ecological factors, habitat suitability, and fruit quality. An adaptive segmentation map was ultimately created to highlight variations in mouthfeel properties of the persimmon. The findings were summarized as follows: The core ecological suitability zones encompass most warm, temperate and typically subtropical regions of China, spanning 116,200 square kilometers. Habitat suitability influences fruit size but does not affect mouthfeel properties. Key factors affecting mouthfeel properties of D. kaki ‘Taishuu’ include precipitation during the growing period, high temperature during the fruit ripening stage, and low temperatures during dormancy. Persimmons from coastal areas and Yunnan province were characterized by a lusciously sweeter and richer taste, a satisfying crisp texture, and an overall distinctly superior mouthfeel. In contrast, samples from central cultivation areas exhibited higher density, greater firmness, reduced crispness, and inferior flavor quality Based on zoning results, extensive regions show significant potential for high-quality production, making them highly promising for D. kaki ‘Taishuu’ cultivation. For marginally suitable habitats, appropriate cultivation measures should be implemented to mitigate limiting factors such as temperature and soil moisture. Full article

In this study, persimmons, which are rich in various nutrients and bioactive compounds, were used as the raw material for wine production. Persimmon wine was produced by inoculating with Saccharomyces cerevisiae and fermenting the mixture at 30 °C for seven days. During this process, we analyzed changes in physicochemical properties, organic acids, free sugars, ethanol, methanol, free amino acids, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities. Over the seven-day fermentation period, soluble solids decreased from 16.27 °Brix to 5.57 °Brix, pH declined from 5.93 to 4.90, and total acidity increased from 0.12% to 0.41%. Succinic, lactic, and acetic acids were identified as major organic acids, while glucose and fructose were depleted after six days of fermentation. The ethanol concentration reached 7.93% on day seven, while methanol increased to 0.050%. The free amino acid content decreased as fermentation progressed. The TPC and TFC increased significantly. Antioxidant capacity increased, as observed from DPPH, ABTS, and FRAP assay results. These results suggest that alcohol fermentation of raw persimmons induces significant changes in key quality-related components and enhances antioxidant activity. Overall, the findings provide valuable foundational data supporting the industrial application of persimmon wine. Full article

The correlation between fermented vinegar’s physicochemical properties and functional characteristics, particularly skin-related functionalities, remains unclear. We analyzed the quality of widely consumed Korean fermented vinegars, including grain and persimmon vinegars, and their correlation with skin-related functionalities to establish quality control criteria linked to functional properties. Fifteen traditional Korean grain vinegars and fourteen persimmon vinegars were collected; distilled white vinegar was used as the control group. Grain vinegars showed 3.57–100.00% collagenase and 62.38–77.03% tyrosinase inhibition; persimmon vinegars showed 0.00–94.50% and 30.75–71.54%, respectively. To determine which quality characteristics are high in fermented vinegar with high skin-related functionality, a correlation analysis was conducted. In grain vinegar, total nitrogen and free amino acids were strongly associated with skin-related functionalities. In persimmon vinegar, organic acids, particularly lactic acid, were correlated with skin-related effects; thus, both demonstrated the importance of quality assessment. Insights into relationships between the composition and functional properties of fermented vinegar were gained. Specific quality markers for managing skin-related functionality of Korean fermented vinegar established a scientific basis for standardizing quality control, developing high-value functional vinegar products, and ensuring consistent product quality. Full article

Pruned branches from persimmon trees are a largely untapped agricultural waste resource. This study explores the conversion of these branches into an enhanced fuel source through hydrothermal carbonization. The branches were subjected to hydrothermal treatment under various conditions to identify the optimal parameters. Higher temperatures and longer treatment durations increased the carbon content to 69.2% and reduced the oxygen content to 20.4%. A Van Krevelen diagram showed that dehydration was the primary reaction, with decarboxylation occurring at 250 °C. The energy value increased from 18.2 MJ/kg for raw branches to 28.5 MJ/kg under the optimal conditions, indicating a 57% improvement. These findings demonstrate that hydrothermal carbonization effectively utilizes persimmon pruning waste, offering a sustainable method for converting biomass into energy and aiding agricultural waste management. Full article

This article addresses the impact of deficit irrigation on the agronomic and physiological performance of “Rojo Brillante” persimmon trees in a Mediterranean climate. It compares the effect of a sustained deficit irrigation (SDI; imposing water deficit uniformly throughout the entire crop cycle) strategy and two regulated deficit irrigation (RDI; enforcing a water deficit during the phenological phases that are less sensitive to water stress) strategies. Field trials were conducted from 2022 to 2024 at the Cajamar Experimental Center in Paiporta, Valencia, Spain. The trees respond to mild water stress reducing transpiration through stomatal closure. RDI resulted in modest irrigation water savings (11–16%), minimizing fruit drop, leading to an increased number of fruits per tree and a higher marketable yield, although this came at the cost of a reduced unit fruit weight. SDI achieved a 30% reduction in irrigation water usage without impacting on the marketable yield, but it also caused a decrease in unit fruit weight. RDI increased water productivity (yield obtained per amount of water applied) primarily through higher yields, while SDI improved productivity mainly by lowering the amount of irrigation water applied. Both irrigation strategies are recommended for cultivating “Rojo Brillante” persimmons. RDI is especially advisable in years with lower fruit loads as more intensive thinning may be necessary in years with higher fruit loads. Conversely, SDI is recommended in situations where water availability is limited. Full article

Accurate fruit detection in complex orchard environments remains challenging due to variable lighting conditions and weather factors. This paper proposes an optimized contour segmentation model for green spherical fruits (apples and persimmons) based on the E2EC framework. The model employs DLA34 as the backbone network for feature extraction enhanced by a path aggregation balanced feature pyramid network (PAB FPN) with embedded attention mechanisms to refine feature representation. For contour segmentation, we introduce a Cycle MLP Aggregation Deformation (CMAD) module that incorporates cycleMLP to expand the receptive field and improve contour accuracy. Experimental results demonstrate the model’s effectiveness, achieving average precision (AP) and average recall (AR) of 75.5% and 80.4%, respectively, for green persimmons and 57.8% and 64.0% for green apples, outperforming previous segmentation methods. These advancements contribute to the development of more robust smart agriculture systems. Full article

Persimmon (Diospyros kaki Thunb.) fruit can accumulate proanthocyanidins (tannins) during development, which causes astringency and affects consumption. The hormone abscisic acid (ABA) has been reported to play a key role in fruit ripening and softening. However, the effect of ABA on postharvest persimmon fruit deastringency remains unclear. In this study, we found that 300 mg/L ABA treatment could decrease the content of soluble tannins, thus leading removal of persimmon fruit astringency. The contents of acetaldehyde and ethanol did not increase during the storage time, indicating that ABA treatment-promoted persimmon fruit deastringency was not due to the acetaldehyde interaction with soluble tannins. Furthermore, the transcriptome analysis showed that 6713 differentially expressed genes (DEGs) were identified, and the WGCNA (weighted gene co-expression network analysis) showed that one module, which comprises 575 DEGs, significantly correlated with the contents of soluble and resoluble tannins. The analysis based on the carbohydrate metabolism pathway indicated that 37 differentially expressed structural genes involved in acetaldehyde metabolism were upregulated by ABA. Real-time quantitative PCR showed that the previously reported key genes, including structural genes and transcription factors, were all upregulated by ABA treatment. The obtained results indicate that ABA treatment, promoting persimmon fruit astringency removal, may occur through gel polymerization of cell wall materials with soluble tannins. Full article

The acute shortage of agricultural labor necessitates the development of predictive models to optimize farm operations. This study investigates the effectiveness of artificial-intelligence-driven models to accurately forecast the timing and yield of persimmon harvests, using meteorological data alongside historical harvest records. An artificial neural network was designed to estimate peak harvest dates by analyzing key meteorological variables. The model was trained and validated using data from the JA Nara Prefecture Nishiyoshino Sorting Facility and Nara Prefecture Agriculture Research and Development Center. Its reliability was confirmed based on mean absolute error, demonstrating the ability to make predictions with an accuracy of approximately three days. Additionally, extreme gradient boosting models were developed to predict yields, incorporating elevation data to refine predictions at the field scale. The model was trained and validated using data from fields cultivated in the Gojo-Yoshino region. The effectiveness of these models was evaluated using root mean square error, demonstrating an improvement in prediction accuracy of up to 20% with the inclusion of elevation data, illustrating their capability to effectively capture yield variations across different orchards. These models can significantly improve labor management, harvest scheduling, and overall productivity within the realm of smart agriculture. Full article

The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class of macromolecules that modulate the wine’s chemical and physical characteristics by influencing the colloidal state or interacting with other compounds through non-covalent bonds. Polyphenols, on the other hand, exhibit antioxidant properties and effectively neutralize free radicals. This study employed Luotian sweet persimmons and Brassica napus (rapeseed) as core ingredients for producing functional fermented wine. Using GC-MS, rapeseed polysaccharides were subjected to trifluoroacetic acid hydrolysis and then derivatized via silylation for qualitative analysis of their monosaccharide composition. Molecular docking and molecular dynamics simulations were performed to provide molecular-level insights into the interactions between D-glucopyranose from rapeseed polysaccharides and quercetin, a polyphenol present in persimmon wine. The objective was to explore the binding mechanisms of these compounds during fermentation and to assess how these molecular interactions in-fluence the wine’s flavor and stability. In addition, volatile flavor compounds in two types of persimmon wine (pure persimmon wine and oleoresin-enriched persimmon wine) were qualitatively and quantitatively analyzed using headspace solid-phase microextraction (SPME) combined with gas chromatography–mass spectrometry (GC-MS). The results reveal that D-glucopyranose forms hydrogen bonds with quercetin, modulating its redox behavior and thereby enhancing the antioxidant capacity of persimmon wine. The results from four in vitro antioxidant assays, including DPPH, ABTS, FRAP, and vitamin C analysis, demonstrate that the addition of rapeseed flowers improved the antioxidant activity of persimmon wine. HS-SPME-GC-MS analysis revealed that esters, alcohols, and aldehydes were the primary components contributing to the aroma of persimmon wine. Persimmon wines with varying levels of oleoresin addition exhibited significant differences in the contents of key compounds, which subsequently influenced the aroma complexity and flavor balance. In conclusion, these findings provide reliable data and a theoretical foundation for understanding the role of rapeseed flower in regulating the aroma profile of persimmon wine. These findings also offer theoretical support for a deeper understanding of the fermentation mechanisms of persimmon wine while providing practical guidance to optimize production processes, ultimately improving both product flavor and stability. This study fills a critical academic gap in understanding microscopic molecular interactions during fermentation and offers a novel perspective for innovation in the fermented food industry. Full article

The seasonality of Diospyros kaki limits its consumption, making it increasingly necessary to develop products that allow it to be available all year round. Therefore, the aim of this study was to optimize the osmotic dehydration process and to evaluate the changes in the physico-chemical, bioactive and volatile composition of persimmon subjected to drying. A central composite rotatable design was used with the independent variables as sucrose concentration (%) and immersion time (min). The desirability function for sucrose solution concentration and immersion time was 29.5% for 60 min for hot air oven drying and 38% for 29 min for freeze drying. The dehydrated fruit treated with osmotic pretreatment showed better responses in the quantification of bioactive compounds and retention of volatile compounds. Compounds such as nonanal and 6-methyl-5-hepten-2-one were identified in all the dehydrated products and the OD had a positive influence on their retention, especially for the lyophilized samples. Thus, it is clear that osmotic pretreatment is an ally in protecting the physico-chemical and chemical characteristics of the fruit when it undergoes a drying process, especially with regard to bioactive and volatile compounds. Full article

Persimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due to limited processing options. This study introduces a staged fermentation process to transform persimmon into high-quality wine using a Saccharomyces cerevisiae consortium (EC/Aq/F33 = 4/4/7) followed by Monascus purpureus. The process decouples ethanol production and esterification to avoid nutrient competition: an 8-day yeast phase (21.11 °Brix, 0.29 g kg⁻¹ yeast, 19.90 °C, pH 3.8) yields 12.12% (v/v) ethanol, followed by M. purpureus (1.56% inoculation, 22.6 °C, pH 4.0) on day 8 for 10 days, producing 3.56 g L⁻¹ esters. This results in 32 volatile compounds (e.g., phenethyl acetate), achieving a sensory score of 90.9/100–43% higher in aromatic diversity than single-strain fermentation. By shortening fermentation time by 40% compared with traditional methods (>25 days) and enhancing flavor complexity, this scalable approach offers a sustainable solution for upcycling persimmon and other tannin-rich perishables, supporting eco-friendly food production. Full article

Diospyros kaki L. is acknowledged for its extraordinary phytotherapeutic properties due to the presence of polyphenols, carotenoids, and flavonoids such as β-cryptoxanthin and rutin. These compounds are largely distributed in the skin and flesh of the fruit. In this study, the different parts of persimmons were analyzed (whole fruit, peels, and flesh), aiming at determining total carotenoid and flavonoid content through selective extraction and HPLC-DAD analysis. Obtained by a one-pot double phase extraction, organic and aqueous extracts were submitted to colorimetric analyses and tested for their antifungal activity. Results indicated that carotenoid and flavonoid content varied with sample maturity, and colorimetry proved to be an effective predictor of pigments’ composition. The strongest antifungal and antibiofilm activity has been demonstrated for the hydroalcoholic extracts of the unripe whole fruit and flesh. Preliminary results suggest their potential application in preventing Candida infections by inhibiting their establishment. Although further studies are needed, these results open the way to the possible use of the extracts as additives in foods or in the preparation of pharmaceutical formulations for the prevention of infections caused by Candida albicans, helping to reduce the use of synthetic biocidal products. Full article

While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before. We characterised a blend (80:20 v/v) of Trebbiano Abruzzese white wine, organic kiwifruit wine, and the sparkling beverage obtained by its successive refermentation in a bottle. A persimmon/kiwifruit wine (50:50 v/v), after and before alcoholic fermentation, was also analysed. The buffer capacity, redox potential, concentration of selected polyphenols, total polyphenol content, antioxidant activity, and volatile profile were evaluated. The addition of kiwifruit wine to Trebbiano Abruzzese confers, to the final beverage, an appreciable improvement in terms of antioxidant activity, related to the content of polyphenols and ascorbic acid, which is substantially preserved in the sparkling product. Appreciable differences in the aroma of the blend compared to pure wine are mainly associated with the increased content of norisoprenoids, terpenes, methyl esters, and sulphur compounds, arising from the kiwifruit wine. The innovative beverages here proposed exhibit distinctive compositional and sensorial attributes that can be appreciated by consumers. Full article

In order to explore the effects of planting two economic crops in Moso plantations on the composition of soil phosphorus-functional microbial community, this study collected soil samples of Persimmon and Tea-oil plantations cultivated on the original bamboo soil for 3 years for comparison. Soil physical and chemical measurements and metagenomic sequencing were used to evaluate the effects of crop cultivation on the diversity of soil phosphorus-functional microorganisms. Results show that (1) Moso forests are converted to different crops after the soil pH values decline, and other physical and chemical properties of soil and microbial biomass phosphorus (MBP) content rise. (2) Soil microbial community structure changed with crop planting. The number of phosphorus-functional bacteria in Persimmon soil was higher than Tea-oil and Moso soils, with the total number of phosphorus-functional bacteria and unique phosphorus-functional bacteria in Persimmon soil being the highest. (3) The relative abundance of phoU, phoR, ugpA, ugpB, gcd and ppaC genes was significantly increased, while the abundance of pstA, pstB and pstC genes was decreased by crop replanting. (4) The dominant phosphorus-functional microorganisms under different crop cultivation were closely related to basic soil properties. Bradyrhizobium and Camellia abundances were significantly positively correlated with soil total phosphorus (TP), while Sphingomonas was significantly negatively correlated with soil TP. Soil electrical conductivity (EC), soil total nitrogen (TN) and soil MBP were positively correlated with the ppx–gppA gene. AP, EC and TN were positively correlated with the phoB gene, while TN and MBP were negatively correlated with the phoP gene. These results suggested that land use patterns could directly change soil environmental conditions, thereby affecting phosphorus-functional microbial communities. In conclusion, the conversion of Moso plantations to commercial crops is beneficial for the optimization of the soil system, promoting the activation and release of soil phosphorus to maintain the dynamic balance of soil microbial community. Full article