Akademik Məlumat İdarəetmə Sistemi
SYLWAN, vol.164, no.1, pp.279-291, 2020 (Peer-Reviewed Journal)
The persimmon fruit contains digestible simple sugars (glucose and fructose), vitamins (group B, PP, C, etc.), phenolic compounds (catechins, leuco-anthocyanins, bioflavonoids, and other oligomeric and polymer phenolic compounds), nitrogen compounds (amino acids, polypeptides, proteins, etc.,), carotenoids (β-carotene, lycopene, xanthophyll, etc.), macro- and micronutrients (Fe, Cu, K, Mg, J, etc.).
Enzymes of the oxidoreductase class such as ascorbate oxidase, o-diphenol oxidase, peroxidase, and catalase were found to be active in the matured persimmon fruit showing different changes in activity patterns. The study of the content of mineral elements of the persimmon fruit revealed that it is rich in iodine. The iodine amount in the fruit of the Hachiya and Hyakume persimmon varieties was found to be 0.250 μg/100g and 0.220 μg/100g, respectively. The availability of the iodine-rich persimmon fruit or a variety of ecologically pure products in a daily human diet is very important in terms of the health of our population. Therefore, it is advisable to keep the persimmon fruit in good quality for a whole year and to produce a wide range of food products (juices, grape fruitage, candied fruit, etc.).