Persimmon (Diospyros Kaki L.): Chemical Properties, Bioactive Compounds and Potential Use in the Development of New Products – A Review

ABSTRACT

Persimmon is a good source of nutrients, especially carbohydrates, dietary fibers, vitamins, minerals, carotenoids, and phenolic compounds, among other bioactive phytochemicals. It is climacteric and respiration rates and ethylene gas production regulate its maturation. Persimmon is generally classified into astringent and non-astringent types. Strategies concerning new methods of using it through technological and biotechnological processes are important to reduce postharvest losses and are in line with the idea of circular economy. Therefore, we aimed to compile an up-to-date and brief review of persimmon´s chemical composition, bioactive compounds, and its potential use in the development of new products.

KEYWORDS:

• Persimmon fruit
• chemical composition
• bioactive components
• maturation process

Acknowledgments

The authors are grateful to UNIRIO, UERJ, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) for their financial support.

Conflict of interest

The authors declare no conflict of interest.