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Abstract The persimmon fruit (Diospyros kaki) belonging to the family Ebenaceae, is a famous conventional Korean medicinal herb. Calyx of persimmon has been used to prepare herbal drinks in Korea, China, and Japan due to its various functional ingredients, including fructose, glucose, and triterpenoid. In addition, persimmon is generally used as traditional medicine in Korea for the treatment of asthma, chronic bronchitis, and cough. Various useful constituents have been isolated and characterized from Diospyros species, including naphthaquinones, triterpenoids, and steroids. The fruit's nutritional composition comprising 80.3% water, 0.58% protein, 0.19% total lipids, 18.6% total carbohydrates and some minerals, and up to 1.48 g and 7.5 mg total dietary fiber, and ascorbic acid, respectively. Specifically, a flavonoid, fisetin, present in persimmon is associated with killing breast cancer cells without harming normal breast cells, thus contributing to the programmed eradication of colon and prostate cancer cells. Some other notable compounds reported from the various parts of the plant and their extracts have significant pharmaceutical values due to their antioxidant, anticancer, anti‐aging, and cytotoxic activities. It is, therefore, high time to promote the consumption of exotic fruits with a rich source of natural antioxidants as a functional supplement to the human diet, with a view to increase the disease protection efficacy.

Two neutral polysaccharides (PPP1-1 and PPP1-2) were purified from persimmon peel. PPP1-1 (21.84 kDa) was mainly composed of arabinose (22.92 %), galactose (21.09 %), glucose (35.13 %), and xylose (19.09 %), while PPP1-2 (10.42 kDa) mainly contained arabinose (32.98 %), galactose (20.81 %), glucose (26.86 %), xylose (10.46 %), and mannose (7.63 %). Methylation and NMR spectra analysis demonstrated that the backbone of PPP1-1 appeared to be →6)- α -D-Glc p -(1→, →2,6)- α -D-Glc p -(1→, →5)- α -L-Ara f -(1→, and →3,5)- α -L-Ara f -(1 → residues with branches consisting of →3)- α -L-Ara f -(1→, →4)- α -D-Glc p -(1→, →3)- β -D-Gal p -(1→, →4)- β -D-Gal p -(1→, →4)- β -D-Xyl p -(1→, →6)- β -D-Gal p -(1→, →4)- β -D-Man p -(1→, and α -L-Ara f -(1 → residues. The main chain of PPP1-2 was composed of →6)- α -D-Glc p -(1→, →5)- α -L-Ara f -(1→, and →3,5)- α -L-Ara f -(1 → residues with branches consisting of →3)- α -L-Ara f -(1→, →1,2)- α -D-Glc p -(6→, →4)- α -D-Glc p -(1→, →3)- β -D-Gal p -(1→, →4)- β -D-Gal p -(1→, →6)- β -D-Gal p -(1→, →4)- β -D-Xyl p -(1→, →4,6)- α -D-Glc p -(1→, and →4)- β -D-Man p -(1 → residues and terminal of α -L-Ara f -(1 → residue. PPP1-2 exhibited stronger antioxidant activities and better thermal stability than PPP1-1. Our results provided the foundation for further investigating the structure and biological activities of persimmon peel polysaccharides and highlighted their potential to become potential antioxidants in functional food. [Display omitted] • Two purified neutral polysaccharides were obtained from persimmon peel. • The M w of PPP1-1 and PPP1-2 were 21.84 kDa and 10.42 kDa, respectively. • PPP1-1 and PPP1-2 mainly contained arabinose, galactose, glucose, and xylose. • The deduced partial structures of PPP1-1 and PPP-2 were displayed. • PPP1-2 showed higher antioxidant ability and better thermal stability than PPP1-1. [ABSTRACT FROM AUTHOR]

Ca2+-sensors, calcineurin B-like proteins (CBLs), and calcineurin B-like protein-interacting protein kinases (CIPKs) form a CBL–CIPK complex to regulate signal transduction. This study aimed to reveal the characteristics of the CBL–CIPK gene family in oil persimmon (Diospyros oleifera). Ten DoCBL and 23 DoCIPK genes were identified, and gene duplication among them was mainly attributed to segmental duplication. According to phylogenetic and structural analysis, DoCBLs were clustered into four groups with distinct motifs, namely myristoylation and palmytoylation sites in their N-terminus, and DoCIPKs containing a NAF/FISL domain were clustered into intron-rich and intron-less groups. The expression patterns of DoCBLs and DoCIPKs were tissue- and time-specific in different tissues and at different stages of fruit development. Most CBL–CIPK genes were upregulated under NaCl, drought, and Ca(NO3)2 stress using qRT-PCR analysis. DoCBL5 and DoCIPK05 were both located in the plasma membrane of cells using green fusion proteins (GFP) in tobacco leaves. DoCBL5 and DoCIPK05 might interact with AKT1, PP2C, and SNF to regulate the Ca2+ signals, K+, and ABA homeostasis in cells. In conclusion, these results suggested that the CBL–CIPK family genes might play important roles in oil persimmon growth and stress responses. [ABSTRACT FROM AUTHOR]

Persimmon (Diospyros kaki Thunb.) is an economically important tree with a long history of cultivation in China. So far, a total of approximately 1000 varieties have been found in China. To systematically evaluate the diversity of persimmon fruit quality, 22 quality measures of appearance, intrinsic, and sensory quality were evaluated using 61 typical persimmon fruit. According to the findings, the coefficient of variation (CV) of 15 appearance and intrinsic quality index values ranged from 13.81% (fruit shape index) to 165.80% (firmness), and the CV values of 7 intrinsic quality attributes were all higher than 50%, with the CV of total polyphenols and ironic soluble pectin contents (ISP) being as high as 159.82% and 143.80%, respectively. These findings showed that several persimmon germplasm resources had a highly diverse range of fruit quality, wide variation, and distribution. Insoluble tannin and soluble sugar were shown to have a substantial positive correlation with the sensory flavor indexes (p < 0.05), indicating their significance in influencing the flavor quality of persimmon fruit. Cluster analysis was performed utilizing 15 indexes of appearance, intrinsic quality, and 7 indexes of sensory quality. The samples were divided into two groups: group I consisted of 52 pollination−constant and astringent (PCA) and 1 pollination−-variant astringent (PVA) persimmon resources, and group II consisted of 6 pollination−constant non−astringent (PCNA) and 2 pollination−variant non−astringent (PVNA) persimmon resources. The results were consistent with the classification based on the mode of astringency loss, indicating that there was a significant difference in the quality of astringent and non−astringent persimmon fruit. This study provides theoretical references for the development and application of persimmon germplasm resources. [ABSTRACT FROM AUTHOR]

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One of the factors hindering the widespread use of persimmon syrup in baking is the lack of knowledge of its functional properties for the production of a wide range of bread products due to its chemical composition. Based on this, a study of the method of obtaining persimmon syrup, quantitative changes in the nutritional content of the first-grade "Azamatli-95" wheat flour, persimmon syrup of the "Hyakume" variety, mixtures of wheat flour and persimmon syrup, bread with the addition of persimmon syrup was conducted. It was found that during the hot pre-treatment of persimmon, the pulp yield decreases to 25 %, and the juice yield increases to 67.7 %. The regularity of changes in water consumption for diluting the syrup and for kneading the dough, depending on the amount of syrup added to wheat flour, was revealed. With a 1 % increase in persimmon syrup, the consumption of water for diluting the syrup increases on average by 1.193, and the consumption of water per dough decreases by 1.3 on average. The regularity of the quantitative change of food substances during baking is revealed, which allows correcting their content in mixtures of wheat flour and persimmon syrup, and in bread with additives. It was found that the content of phenolic compounds in bread with the additive increases: in the control sample of bread it was 0.13 g/100 g, and in the samples of bread prepared according to options I, II and III it was 0.4, 0.51 and 0.64 g/100 g, respectively, which is 2.7 times more than in the A95WF-PS5, A95WFPS10 and A95WF-PS15 mixtures from wheat flour and persimmon syrup. When adding up to 10 % persimmon syrup to the first-grade wheat flour, the organoleptic characteristics of the bread, except for the crumb color, improved. Increasing the amount of added persimmon syrup up to 15 % to wheat flour leads to the deterioration of all organoleptic indicators of bread with the additive. The obtained results give an opportunity to regulate the desired quality of bread and use persimmon syrup as a functional ingredient. [ABSTRACT FROM AUTHOR]

Persimmons are one of the most important export fruits in South Korea, where several tons are exported across the globe each year. In this study, the quality attributes of 'Wonmi' persimmon fruits were evaluated during an export simulation at 0 °C, 10 °C, and 24 °C with a combination of 1-Methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) treatments. The relative humidity during the export simulation was greater at room temperature (75–92%) and 0 °C (85% to 93%) than at 10 °C (42% to 60%). The results show that the application of 1-MCP and MAP treatments during the export simulation were effective in delaying the ripening of 'Wonmi' persimmons by reducing respiration and ethylene production. The suppressed expression of ethylene synthesis genes and cell wall modification genes reduced the ethylene production and maintain the fruit firmness, respectively. In addition, 1-MCP and MAP treatments were effective in maintaining SSC and color of 'Wonmi' persimmon fruits during the export simulation. Thus, by adopting these treatments, the overall quality of persimmon exports from South Korea can significantly improve. [ABSTRACT FROM AUTHOR]

Introduction: Bezoars are non-dissolved hard masses of undigested or partially digested food or foreign material trapped in the gastrointestinal tract, broadly classified into four groups: phytobezoars, trichobezoars, lactobezoars, and pharmacobezoars. In the Indian subcontinent, the persimmon fruit is called 'amlook'; hence, phytobezoars resulting from the ingestion of the unripe or excessive amlook are called 'amlookobezoars' in local medical vernacular or dialect. To describe the clinical profile and treatment outcome of a series of patients presenting with small bowel obstruction (SBO) due to amlookobezoars. Methods: Five patients were evaluated with a detailed history, physical examination, and radiological assessment to confirm the diagnosis. The radiological assessment included abdominal X-rays, ultrasonography, and contrast-enhanced computed tomography. Results: We had five cases of SBO caused by amlookobezoars. The age of these patients ranged from 8 to 22 years, with a male-female ratio of 4:1. All five patients presented in autumn. None had any other significant predisposing factor for bezoar formation except consuming considerable amounts of amlooks 3-10 days earlier. Four patients eventually required an exploratory laparotomy; all had soft to firm bezoars stuck in the distal or mid-ileum. For these four patients, we manually broke down the amlookobezoars and milked them down beyond the ileocaecal level without requiring any enterotomy, gut resection, or stoma creation, and the postoperative period was almost uneventful. Conclusion: Though uncommon, amlookobezoars should be considered a differential diagnosis in small bowel obstruction. Amlookobezoars commonly affect young adolescent males in the autumn months and often need a laparotomy with fragmentation and milking. [ABSTRACT FROM AUTHOR]

The pathogenicity of the citrus nematode, Tylenchulus semipenetrans, on citrus, grape, olive, loquat, and persimmon species and cultivars was determined in several greenhouse tests. The results showed that T. semipenetrans infected and reproduced successfully on all the tested fruit species and cultivars. The citrus (lime, mandarin, and sour orange), red seedless grape ('Crimson'), olive ('Pikwal' and 'Spanish'), loquat ('Premier'), and persimmon ('Balady) trees were highly susceptible to T. semipenetrans, while green seedless grape ('Thompson') vines and olive ('Ogeizi') trees were susceptible to T. semipenetrans. Soil amendments with dried plant materials of horseradish tree, blue gum tree, lime, crude culture suspensions of Bacillus subtilis and B. thuringiensis, Vertimec® (abamectin), and Nemacur® (fenamiphos) were effective in suppressing T. semipenetrans infection and reproduction on sour orange. The highest reductions (90-94%) in nematode reproduction (numbers of second-stage juveniles [J2]) were recorded with treatments of horseradish tree dried leaves, Vertemic, and Nemacur. Treatments with lime peel, S. subtilis, and B. thuringiensis showed 77-86% reduction in T. semipenetrans J2 densities. Amendment with blue gum tree leaves resulted in 62-62% reduction in T. semipenetrans J2 densities. This represents the first study in Egypt on the pathogenicity of T. semipenetrans on loquat. [ABSTRACT FROM AUTHOR]

Fruits, essential in human nutrition, go through many stages until they reach the consumption stage. Brıise may occur on the fruit during loading, unloading, and processing. One of the options applied to prevent bruises to fruits throughout the supply chain is to package cushioning materials. This study investigated the number of bruises caused by applying impact energies to the covered and uncoated (bare) persimmon fruits with foam net material. Impact energy applications were carried out with the developed pendulum impact test setup. Dynamic loadings at different impact energy levels, low (0.03 J), medium (0.06 J), and high energy (0.11 J) were applied to three other regions of persimmon fruits (blossom side, lateral diameter, and stem side). Statistical analysis showed that the effect of impact energy on bruise volume was significant (p ˂ 0.01). The study found a linear relationship between bruising volume on persimmons and impact energy. According to the experiment results, it was determined that the bruise volume values of persimmons with foam net used as cushioning material were significantly less than the bare persimmons. As a result of the applied impact energies, it was determined that the average bruise volume of the persimmons was 225.74 mm3 in the bare ones and 21.29 mm3 in the ones covered with foam net. It was also revealed that the blossom side of the persimmon was the most sensitive to impact energy, and the lateral diameter side was the most durable. Practical Applications: Mechanical bruises to fruits and vegetables during post‐harvest processing can be significant. Bruise‐sensitive fruits such as persimmon increase the size of bruises due to falling from height during filling and unloading. Understanding where and how large the bruising effects caused by impact energies are can help reduce fruit bruises. Packaging practices, which are ways to prevent fruit bruising, play an important role in prolonging the shelf life of the fruit and reducing the risk of physical bruising. In the study, the effect of the cushioning material on the prevention of the size of bruises caused by the impact energy effect on the persimmon fruit was investigated. It is aimed to compare the bruise amount of foam‐coated and non‐foam‐coated persimmon fruits by considering the fruit regions in the applications performed with the pendulum test setup. [ABSTRACT FROM AUTHOR]

This paper presents a novel approach to multi-criteria sustainability performance assessment of horticultural crops. The crops are ranked by the decision-making method ELECTRE IV with environmental, energy and technological criteria. In total eight indicators are taken into consideration and calculated based on primary data collected from over 260 farms in northern Iran. Additionally, Data Envelopment Analysis is used to calculate the technical efficiency and potential for energy saving by different management of the production units. The novel contribution of this study is the comparison of several horticultural products (oranges, kiwis, persimmons and tangerines), when most of the previous studies have focused on one product. Moreover, novel calculations of the carbon footprint are presented for oranges, tangerines and persimmons. This paper also includes the first study on the environmental impact of persimmon fruit's production. The obtained results show that energy efficiency for orange, tangerine, kiwi and persimmon products: 1.1, 0.84, 0.53 and 1.22, respectively. In each hectare of kiwi orchards, the amount of CO2 emissions of 1219 kg and the ecological footprint of 3.21 hectares have been calculated, which is statistically significant compared to orange, tangerine and persimmon. The chemical and fuel inputs have the greatest potential for reducing energy consumption in the studied products. Results of ELECTRE IV showed that kiwi is the most sustainable selection for the studied region followed by orange, persimmon and tangerine, respectively. Kiwi has also relatively low technical efficiency. This means that this product has the greatest potential for a reduction of energy consumption, while maintaining the same amount of crop. It is recommended to include the development of kiwi orchards in the policies of Guilan, but with more careful management of the production inputs. [ABSTRACT FROM AUTHOR]

PA-enhanced content causes astringency in persimmon fruit. PCNA persimmons can lose their astringency naturally and they become edible when still on the tree, which allows for conserves of physical and financial resources. C-PCNA persimmon originates in China. Its deastringency trait primarily depends on decreased PA biosynthesis and PA insolubilization at the late stage of fruit development. Although some genes and transcription factors that may be involved in the deastringency of C-PCNA persimmon have been reported, the expression patterns of these genes during the key deastringency stage are reported less. To investigate the variation in PA contents and the expression patterns of deastringency-related genes during typical C-PCNA persimmon 'Xiaoguo-tianshi' fruit development and ripening, PA content and transcriptional profiling were carried out at five late stages from 70 to 160 DAF. The combinational analysis phenotype, PA content, and DEG enrichment revealed that 120–140 DAF and 140–160 DAF were the critical phases for PA biosynthesis reduction and PA insolubilization, respectively. The expression of PA biosynthesis-associated genes indicated that the downregulation of the ANR gene at 140–160 DAF may be associated with PA biosynthesis and is decreased by inhibiting its precursor cis-flavan-3-ols. We also found that a decrease in acetaldehyde metabolism-associated ALDH genes and an increase in ADH and PDC genes might result in C-PCNA persimmon PA insolubilization. In addition, a few MYB-bHLH-WD40 (MBW) homologous transcription factors in persimmon might play important roles in persimmon PA accumulation. Furthermore, combined coexpression network analysis and phylogenetic analysis of MBW suggested that three putative transcription factors WD40 (evm.TU.contig1.155), MYB (evm.TU.contig8910.486) and bHLH (evm.TU.contig1398.203), might connect and co-regulate both PA biosynthesis and its insolubilization in C-PCNA persimmon. The present study elucidated transcriptional insights into PA biosynthesis and insolubilization during the late development stages based on the C-PCNA D. kaki genome (unpublished). Thus, we focused on PA content variation and the expression patterns of genes involved in PA biosynthesis and insolubilization. Our work has provided additional evidence on previous knowledge and a basis for further exploration of the natural deastringency of C-PCNA persimmon. [ABSTRACT FROM AUTHOR]

To explore the mechanisms of the color formation of different colored persimmon fruits, we used two different colored persimmon cultivars (yellow-peeled persimmon fruit 'Zhongshi No.6' and red-peeled persimmon fruit 'Hongdenglong') as materials to study the synthesis and accumulation of carotenoids in three stages (full green, color transition, and full yellow or red) using targeted metabolomic and transcriptomic methods. A total of 14 carotenoids and 30 carotenoid lipids were identified in the peel of the two persimmon cultivars. After analysis, it was found that the total carotenoid content of the red persimmon cultivar was higher than that of the yellow persimmon cultivar. The contents of lycopene, α-carotenoid, β-carotenoid, (E/Z)-phytoene, and β-cryptoxanthin are the main reasons for the difference in total carotenoid content between the two persimmon cultivars, especially lycopene. Twelve structural genes involved in the metabolism of carotenoids were also found in this study. In comprehensive metabolome and transcriptome analysis, we found that, between the two persimmon cultivars, lycopene was the key metabolite responsible for the color difference, and PSY, LCYE, and ZDS were the key genes that regulated the differences in lycopene accumulation. The results of this study provide us with new information regarding persimmon fruit synthesis and accumulation. In addition, they also provide a theoretical foundation for improving persimmon fruit germplasm. [ABSTRACT FROM AUTHOR]

The manufacturing process of dried persimmons includes peeling, drying, and finishing. Although a considerable part of this process is mechanized, manual labor is still required. The purpose of this study is to develop a robot machine vision system for placing persimmons onto a suction cup in a peeling machine to fully automate the peeling process. This article describes a method for detecting the position of the center of an entire persimmon fruit and the root of the peduncle in a two-dimensional image as a preliminary step to estimating the three-dimensional position and orientation of the persimmon, which is required for pick-and-place operations by a robot manipulator. A convolutional neural network (CNN) was used to ensure robust detection regardless of variations in the persimmon shape and surface color. The position of the fruit and the position of the peduncle root were detected with accuracies of 1.0 mm and 2.0 mm, respectively, when the calyx of the persimmon was facing sideways at the time of picking, and the directional accuracy was 3.2°. When placing the persimmon with the calyx facing up, the accuracies of the fruit position and the position of the peduncle root were 0.8 mm and 0.8 mm, respectively. The peduncle root position was detectable even if the peduncle was hidden by the calyx. The main contribution of this article is to confirm that a CNN can detect the center of a persimmon and the root of the peduncle with sufficient speed and accuracy for practical use, which is difficult to achieve with conventional image processing methods due to the variable shape and color of persimmons. [ABSTRACT FROM AUTHOR]

In this study, the aim was to reveal the aroma‐related volatile component profiles, major bioactive compounds, and antioxidant capacities of mainly persimmon vinegar produced from persimmon fruit, as well as its juice and wine. Persimmon fruit is rich in functional compounds. However, its availability is limited due to not growing everywhere, soft texture, and it is also not preferred by consumers due to its quite astringent taste. In the study, persimmon vinegar was produced as a solution to these problems. Persimmon vinegar, stood out with high gallic, chlorogenic acid contents, and antioxidant capacity, even from apple and grape vinegars. Also, an aroma‐associated volatile‐compound profile of it was determined as mainly 2‐butanol, acetic acid, propanol, propyl acetate, and phenethyl alcohol, and additionally chavicol, 2‐butyl acetate and isovaleric ‐acid. Persimmon vinegar may suggest as an alternative and new product with positive health effects and different taste which can be preferred by consumers. Thus, this fruit should be used for vinegar production. Novelty impact statement: Persimmon attracts attention with its rich bioactive properties and different flavor. The fermentation process causes changes in bioactive compounds and aroma components. Persimmon can be used as a novel substrate for vinegar production with bioactive compounds and distinct flavor. The aroma‐related volatile component profiles, major bioactive compounds, and antioxidant capacities of persimmon vinegar, juice, and wine were firstly revealed by this study. [ABSTRACT FROM AUTHOR]

In this study, fourteen active phosphorus solubilizing bacteria (PSB) were obtained by qualitative and quantitative experiments from the rhizosphere of persimmon grown in Beijing, China, with a relatively dry climate. Based on the 16S rRNA gene sequencing, the PSB isolates were clustered under two phyla with Proteobacteria (accounting for 64.28%) and Firmicutes (35.72%). The former included four genera, Pseudomonas (28.57%), Phyllobacterium (21.43%), Variovorax (7.14%), and Mesorhizobium (7.14%), while Bacillus (21.43%) and Paenibacillus (14.29%) belonged to Firmicutes. These PSB strains showed different degrees of phosphate solubilization capacity from 8.36 to 226.28 mg/L in the fermentation culture. Further, the plant growth-promoting potentials include indol-3-acetic acid (IAA), siderophores, and proteases. Among them, eleven PSB strains produced IAA, ten strains had proteolytic activity, and four can produce siderophores. Significantly, this study was the first report of the PSB derived from the rhizosphere of persimmon trees, and the new functions of some isolates were detected as follows, V. soli SHI05 and M. helmanticense SHI08 can simultaneously produce IAA, siderophores, and proteases, P. knackmussii SHI01 and P. sophorae SHI12 can produce IAA, P. frederiksbergensis SHI02, P. illinoisensis SHI09, and P. illinoisensis SHI13 can secrete proteases, P. sophorae SHI03 can produce siderophores. The effect of bacterial inoculation on the early growth of mung bean revealed that V. soil SHI05 can distinctly improve the seed vigor index, total length, fresh weight, dry weight, and root activity of mung bean, increasing by 28.65, 28.71, 174.14, 237.56, and 9.39%, respectively, compared to the positive control (Bacillus megaterium). This showed that the rhizosphere of the persimmon tree was rich in diverse and multifunctional PSB, and V. soli SHI05 may have great potential to become a high-quality candidate microbial fertilizer agent in promoting the growth of mung bean. [ABSTRACT FROM AUTHOR]

Persimmon fruits are often affected by large postharvest losses due to rapid ripening and the early onset of senescence. To reduce such losses in fresh fruits, the application of hydrocolloid-based edible coatings was conducted. Therefore, a plant hydrocolloid-based gum, tragacanth gum (TCG), was applied to persimmon fruits at 0.5%, 1%, and 1.5% TCG concentrations, and stored at 20 ± 2 °C and 80–85% relative humidity for 20 days (analysis at 0, 4th, 8th, 12th, 16th, and 20th day). As a result of TCG application on persimmon fruits, there were greatly suppressed respiration rates, ethylene production, weight loss, decay incidence, and H2O2 and malondialdehyde content. In addition, TCG-coated persimmon fruits had higher concentrations of bioactive compounds including phenols, flavonoids, carotenoids, ascorbic acid, and soluble tannin. Higher enzymatic antioxidant activities and lower softening enzyme activities were also recorded for TCG-coated persimmon fruits. Uncoated persimmon fruits quickly lost fruit quality attributes like color, firmness, taste, and aroma during storage compared to coated ones. Based on our findings, the use of TCG, especially at the concentration of 1% TCG, can be recommended to be applied as the edible coating to maintain the nutritional, biochemical, and commercial quality of persimmon fruits during ambient storage. [ABSTRACT FROM AUTHOR]

The ultrasonic extraction process and antioxidant activity of persimmon polysaccharide were investigated using persimmon as the experimental raw material. Single-factor and response surface tests were used to study the effects of material-to-liquid ratio, extraction temperature, ultrasonic power, and ultrasonic time on the extrac tion effect of persimmon polysaccharide, and the scavenging effect of persimmon polysaccharide on hydroxyl radicals, superoxide anion radicals and DPPH radicals. The results showed that the optimal extraction process was 1 15 (g/mL) for the material-to-liquid ratio at 55 extraction temperature, using 300 W ultrasonic power, and the extraction time should be 15 min. Under this condition, the predicted yield of persimmon polysaccharide was 20.0%, whereas the verification value was 19.9%. At the same time, it was also found that persimmon polysaccharide were effective in scavenging hydroxyl radicals, superoxide anion radicals and DPPH radicals. The extraction process of persimmon polysaccharide was optimized by response surface analysis to obtain a high yield of persimmon polysac charide. The prepared persimmon polysaccharide could effectively scavenge agent free radicals, and be developed and applied as a natural antioxidant in functional foods. [ABSTRACT FROM AUTHOR]

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization. [ABSTRACT FROM AUTHOR]

Graphitic carbon nitride (g-C3N4) and persimmon tannin (PT) were used to prepare a novel bioadsorbent, which applying for the adsorption of methyl orange (MO) from aqueous solution. The preparation of persimmon tannin/graphitic carbon nitride (PT/g-C3N4) as a polymer was confirmed by several techniques including Fourier transform infrared spectroscopy, scanning electron microscopy (SEM), X-ray powder diffraction, and Brunauer–Emmett–Teller analysis. Several factors were influenced on the MO adsorption such as pH, MO concentration, bioadsorbent amount, time, and temperature. These parameters were studied by response surface methodology (RSM) method with Design-Expert software, and the results were shown good agreement between experimental and selected model data. Through CCD-RSM design, the interaction of effective parameters was determined by quadratic model, and the optimum conditions were obtained. According to data, the Freundlich isotherm was selected as a suitable isotherm for the mechanism description. Further, the results were agreed to the pseudo-second-order model to explain the MO adsorption on PT/g-C3N4. Based on the data, PT/g-C3N4 polymer can be used as a good bioadsorbent after four times, which providing high efficiency for the pollutant removal compared to that of g-C3N4. [ABSTRACT FROM AUTHOR]

ABT-199 (venetoclax) is the first-in-class selective B-cell lymphoma 2 (BCL2) inhibitor, which is known to be ineffective towards liver cancer cells. Here, we investigated the efficacy and the underlying molecular processes of the sensitization effect of kaempferol isolated from persimmon leaves (KPL) on the ABT-199-resistant HepG2 cells. The effects of various doses of KPL coupled with ABT-199 on the proliferation of HepG2 cells and on the H22 liver tumorbearing mouse model were examined, as well as the underlying mechanisms. Our findings showed that ABT-199 alone, in contrast to KPL, had no significant impact on hepatoma cell growth, both in vitro and in vivo. Interestingly, the combination therapy showed significantly higher anti-hepatoma efficacy. Mechanistic studies revealed that combining KPL and ABT-199 may promote both early and late apoptosis, as well as decrease the mitochondrial membrane potential in HepG2 cells. Western blot analysis showed that combination of KPL and ABT-199 significantly reduced the expression of the anti-apoptotic proteins Bcl-2, Bcl-xL, and Mcl-1, raised the expression of Bax and cleaved caspase 3, and enhanced cytochrome C release and Bax translocation. Therefore, KPL combined with ABT-199 has a potential application prospect in the treatment of hepatocellular carcinoma. [ABSTRACT FROM AUTHOR]

The effects of four processing methods vacuum frying, vacuum microwaving, differential pressure expansion, and microwave drying on the physical characteristics and nutritional quality of persimmon chips were investigated. The effects of these processing methods on the color, hardness, brittleness, rehydration ratio, volume, microstructure, and total sugar, total acid, vitamin C, and protein contents of persimmon chips are discussed herein. The physical properties and nutritional quality of the persimmon chips were significantly affected by the four processing methods (p<0.05). The overall color of chips prepared using differential pressure expansion drying was bright yellow; the structure was loose, the hardness was moderate, the brittleness was the best, the taste was crisp, and the rehydration was the best. The total sugar (18.91%) and vitamin C (129.80mg/100 g) contents were better than those of chips processed using the other three methods. The protein content (2.17%) and total acid content (1.16%) were lower than those obtained using the other methods; however, the protein content was only 0.12% less than that after vacuum microwave drying (the highest protein content obtained), and the total acid content was only 0.74% less than that after microwave drying (the highest total acid content obtained). Comprehensive analysis showed that differential pressure expansion drying is superior to the other three processing methods and should be the first choice for processing persimmon chips. [ABSTRACT FROM AUTHOR]

Persimmon (Diospyros kaki) leaf is widely used as a tea substitute in East Asia, offering potential health benefits. Although studies have highlighted their effects on hyperpigmentation disorders, the active components remain unidentified. This study introduces a novel approach combining LC-MS/MS-based molecular networking with AlphaFold2-enabled virtual screening to expedite the identification of bioactive components in persimmon leaf. A total of 105 compounds were identified by MS/MS analysis. Further, virtual screening identified five flavonoids with potential anti-melanogenic properties. Bioassays confirmed myricetin, quercetin, and kaempferol inhibited melanogenesis in human melanocytes in a dose-dependent manner. Biolayer interferometry assays revealed strong binding affinity between these flavonols and hsTYR, with K D values of 23.26 ± 11.77 for myricetin, 12.43 ± 0.37 for quercetin, and 14.99 ± 3.80 μM for kaempferol. Molecular dynamics simulations provided insights into the binding interactions of these flavonols with hsTYR, particularly highlighting the essential role of the 3-OH group on the C-ring. This study elucidates the bioactive components responsible for the anti-melanogenic effects of persimmon leaf, supporting their use in product development. [Display omitted] • A novel integrated approach facilitated the rapid identification of bioactive compounds. • LC-MS/MS-MN identified 105 compounds in persimmon leaf. • AlphaFold2-enabled virtual screening rapidly fished out anti-melanogenic components. • Flavonol aglycones were determined as the main active components of persimmon leaf. • The 3-OH of the flavonol C-ring plays a crucial role in binding to hsTYR. [ABSTRACT FROM AUTHOR]

To evaluate the effects of bioaugmentation fermentation inoculated with one ester-producing strain (Wickerhamomyces anomalus ZX-1) and two strains of lactic acid bacteria (Lactobacillus plantarum CGMCC 24035 and Lactobacillus acidophilus R2) for improving the flavor of persimmon vinegar, microbial community, flavor compounds and metabolites were analyzed. The results of microbial diversity analysis showed that bioaugmentation fermentation significantly increased the abundance of Lactobacillus , Saccharomyces , Pichia and Wickerhamomyces , while the abundance of Acetobacter , Apiotrichum , Delftia , Komagataeibacter , Kregervanrija and Aspergillus significantly decreased. After bioaugmentation fermentation, the taste was softer, and the sensory irritancy of acetic acid was significantly reduced. The analysis of HS-SPME-GC-MS and untargeted metabolomics based on LC-MS/MS showed that the contents of citric acid, lactic acid, malic acid, ethyl lactate, methyl acetate, isocitrate, acetoin and 2,3-butanediol were significantly increased. By multivariate analysis, 33 differential metabolites were screened out to construct the correlation between the differential metabolites and microorganisms. Pearson correlation analysis showed that methyl acetate, ethyl lactate, betaine, aconitic acid, acetoin, 2,3-butanediol and isocitrate positively associated with Wickerhamomyces and Lactobacillus. The results confirmed that the quality of persimmon vinegar was improved by bioaugmentation fermentation. [Display omitted] • Bioaugmentation fermentation was applied to persimmon fermentation for the first time. • Bioaugmentation fermentation enhanced the levels of flavor compounds, lactic acid and FAAs. • Bioaugmentation fermentation significantly improved the abundances of yeasts and LAB. • The correlation between major metabolites and microorganisms was further revealed. [ABSTRACT FROM AUTHOR]

Drying persimmon pulp causes an increase in astringency, which is a great concern for persimmon manufacturers. This research investigates the increment in astringency observed during three drying technologies, freeze, vacuum and hot air drying, respectively, and proposes two mitigation pretreatments. The phenols in persimmon samples were correlated with their astringent level measured by tannin content, mean degree of polymerization (mDP) and degree of galloylation (DG). The astringency of fresh persimmon pulp increased four times after freeze drying, which is the least compared to hot air and vacuum drying. However, pH adjustment and pectinase hydrolysis can effectively mitigate the astringent taste. The best pre-treatment was pectinase hydrolysis since it decreased the mDP to 4.7 and DG to 13 %, similar to the level of fresh pulp. The acidic pH treatment (pH=2) can also significantly decrease the astringent level, however, the taste perception also changed dramatically. An HPLC-MS-DAD analysis has identified and quantified the phenol profile of dried persimmon, and the concentration of small molecular weight phenols was negatively correlated to the tannin content, thus astringent level. A further multivariate analysis including tannin concentration, phenols quantification and taste simulation by e-tongue confirmed that pectinase pretreatment has the least increment in astringency and similar taste perception. [Display omitted] • The re-astringency of persimmon pulp during drying was observed and characterized. • The efficiency of pH and enzyme treatments to mitigate re-astringency was evaluated. • Gallic acid and its derivatives were the most important compounds in persimmon. • A high correlation was observed between tannin content and oral perception. • Pretreatment with pectinase is able to mitigate re-astringency significantly. [ABSTRACT FROM AUTHOR]

• The impact of temperature and light on sunburn incidence in Fuyu' sweet persimmons are studied for the first time. • The study explores the effectiveness of chemical suppressants on sunburn damage reduction. • Kaolin was an effective suppressant in mitigating the damage from 'Fuyu" sweet persimmons. • The treatment enhanced fruit weight, length, width, firmness and total soluble solids content. • The kaolin and carnauba wax mixture increased antioxidant enzyme activity without inhibiting transpiration. [Display omitted] As global warming intensifies, sunburn damage plagues fruit production. However, research on sunburn occurrence patterns and effective prevention measures for 'Fuyu' sweet persimmons has been lacking. This pilot study investigated the impact of strong light and high temperatures on sunburn occurrence in 'Fuyu' sweet persimmons, characterized the temporal pattern of sunburn development, and explored the effectiveness of chemical suppressants in mitigating damage. Under weak light conditions, the increase in fruit surface temperatures (FST) compared to air temperature (AT) was minimal, and no sunburn occurred. Conversely, non-acclimated fruits exposed to strong light displayed extensive sunburn damage within a day. Acclimated fruits under strong light revealed differences in sunburn damage observed between treatment groups. The kaolin treatment, which exhibited the lowest browning, also showed a significant FST reduction. The carotenoid content was lower in the kaolin treatment than control. Field trials were conducted to evaluate the effectiveness of sunburn suppressants. Both kaolin and a kaolin-carnauba wax mixture effectively reduced sunburn to 30% of the control. These effective treatments decreased FST by up to 3.5℃, maintained high chlorophyll content, and augmented antioxidant enzyme activities as well as DPPH, ABTS, FRAP, TFC and TPC levels. Notably, the kaolin treatment further enhanced fruit weight, length, width, firmness, and total soluble solids content in hot and high-radiation environments. In conclusion, kaolin treatment combined carnauba wax was identified as the most effective candidate material for preventing sunburn damage in 'Fuyu' persimmons under these environmental and experimental conditions. [ABSTRACT FROM AUTHOR]

Persimmon fruit quickly softens after harvest, which limits its industrial value. The hormone melatonin has been reported to delay fruit ripening and softening. However, the effect of melatonin on postharvest persimmon fruit remains inconclusive. In this study, we found 10 μM melatonin treatment delayed the softening of persimmon fruit, accompanying with lower levels of endogenous ethylene and abscisic acid (ABA). Further, transcriptomic and metabolomic analysis were applied to investigate the regulatory mechanism. In total, 6831 differentially expressed genes (DEGs) and 1224 differentially accumulated metabolites (DAMs) were identified. We also investigated the metabolism pathways and regulatory networks incorporating crucial structural genes and TF during persimmon fruit softening. They were involving functions of saccharides, organic acids, ethylene biosynthesis, and ABA biosynthesis. In conclusion, our results indicate that melatonin can delay the biosynthesis of ethylene and ABA during persimmon softening and provide new insights into the regulatory pathways of melatonin-maintained persimmon fruit quality. • Melatonin delayed persimmon fruit softening and suppressed the biosynthesis of endogenous ethylene and abscisic acid. • A total of 6831 DEGs and 1224 DAMs were obtained. • Complex regulatory networks involved in pathways of saccharides and organic acids, ethylene biosynthesis and ABA biosynthesis were constructed. [ABSTRACT FROM AUTHOR]

The article proposes rejecting the name Annona sariffa, a plant species in the Annonaceae family. The name was initially validated by Henschel in 1833, who associated it with a citation from Rumphius's Herbarium Amboinense. However, the name was not validly published as no description or diagnosis was provided. The article suggests that the name Annona sariffa could be replaced by Annona montana, a species found in South and Central America and the Caribbean. The proposal aims to remove Annona sariffa from use due to its lack of application and limited knowledge of the name in the Western Hemisphere. [Extracted from the article]

Persimmon is a fruit that contains sugars, vitamins, phenolic compounds, and various other nutrients. The aim of this study was to explore the structure of carboxymethylated persimmon polysaccharide (CM-PFP) and its interaction with the human gut microbiota. Carboxymethyl modification of the persimmon polysaccharide (PFP) increased both the Mw and Mn, enhanced dispersion stability, and decreased thermal stability. Both PFP and CM-PFP promoted the proliferation of Lactobacillus while inhibiting the proliferation of Staphylococcus aureus and Escherichia coli. In the simulated fecal fermentation, the pH of PFP- and CM-PFP-containing media decreased, the content of short-chain fatty acids increased, and the abundance of intestinal flora at the phylum and genus levels changed. The relative abundance of harmful intestinal bacteria was significantly reduced in both PFP and CM-PFP groups. Furthermore, it was found that CM-PFP was more easily metabolized than PFP, glucose, and fructo-oligosaccharide (FOS) and had a proliferation increase effect on Lactobacillus. Therefore, CM-PFP has a significant positive effect on both Lactobacillus proliferation and the human gut microbiota.

Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols’ regions of some fruit wines. The obtained results showed that FTIR spectra (1800–900 cm−1) and 1H NMR (δ 6.5–9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxidant profiles and bioactive substances in wines, fluorometric measurements were used to determine the interactions of wine substances with the main human serum proteins. The results showed relatively high binding properties of wines with the highest one for pomegranate, followed by kiwifruit and persimmon wines. The interactions of vitamin C, catechin and gallic acid with human serum albumin (HSA) were also examined by docking studies. The docking calculations showed that gallic acid has a stronger binding affinity compared to catechin and vitamin C. The stronger binding affinity of gallic acid may be due to three hydrogen bonds and pi–pi interactions. The fluorescence and docking studies proved that only the bioactive compounds of wines and not the amount of alcohol have high binding properties to human serum proteins. The emphasis in this report was made on the utility of FTIR, NMR and fluorescence of wines as a mean of wine authentication and its fingerprint. The findings, based on polyphenols from fruits and fruit wines, their bioactivity and health properties, offer valuable insights for future endeavours focused on designing healthy food products.

Persimmon (Diospyros kaki L.) is a fruit generally consumed fresh, generating quantities that are discarded due to senescence or the presence of lesions. The extraction of pectin from persimmon could be an alternative to obtain a product with added value and to reduce post-harvest losses. Thus, the present work aimed to evaluate the potential of Fuyu persimmon for pectin extraction through acid and enzymatic extraction methods. The extractions were performed separately for each part of the fruit, dividing it into pulp and residues (peel and seeds). The highest yield was obtained from the enzymatic extraction of peel and seeds, resulting in an amount of pectin 14 times higher than the pectin obtained from the freeze-dried pulp.

Herein, a magnetic MXenes based composite (Fe 3 O 4 @Ti 3 C 2 -NH 2 -PT) was constructed by loading Fe 3 O 4 nano-particles into the interlamellar spacing of persimmon tannin-functionalized Ti 3 C 2 -NH 2. The structure, morphology and physicochemical properties of the as-prepared adsorbents were probed by advanced spectroscopy techniques, while the impact of various experimental conditions like pH values, amount of adsorbent and contact time on the removal trend were examined by batch experiments. The elimination results revealed that Fe 3 O 4 @Ti 3 C 2 -NH 2 -PT could be applied in a wide range of initial concentrations, and exhibited outstanding removal efficiency for U(VI) (104.9 mg/g, pH = 5.0) and Cr(VI) (83.8 mg/g, pH = 2.0). Meanwhile, the adsorption process was described well with the Langmuir isotherm and Pseudo-second-order kinetics models, which indicated that the monolayer chemical adsorption occurred during elimination of the two contaminants. The spectral analysis results manifested that elimination of U(VI) followed an inner-sphere configuration, whereas uptake of Cr(VI) was determined by electrostatic interaction and adsorption-reduction process. This work opened a new opportunity in designing MXenes based adsorbents in the application for environmental remediation. [ABSTRACT FROM AUTHOR]

In this study, the nutritional and mineral composition of Diospyros kaki fruits from Apulia, Campania, Lazio, Sardinia and Sicily regions was evaluated. Dietary fiber, mineral, pectin, polyphenol, and protein contents were evaluated. Particularly high are the contents of the dietary fiber and pectins. The mineral elements profile was interesting due to its modest content of sodium and high potassium concentration. Protein amounts were in line with the quantities for this fruit. The total polyphenol content of the fruits analysed was very variable, interesting for the quantities found both total and gallic acid. The results obtained confirmed the nutritional value of this fruit even for special dietary regimens such as hypertension and heart diseases and the genuineness of its cultivation in Central-Southern Italy. [ABSTRACT FROM AUTHOR]

Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, which is the usual treatment with other varieties. This study aims to evaluate the effect of high CO2 or ethanol concentrations as deastringency treatments on the quality and flesh structure of 'Giombo´ persimmon during cold storage. The deastringency process was faster in the fruit treated with CO2 than with ethanol. One day after treatment, the CO2-treated fruit showed lower soluble tannin levels than those detected sensorially for this variety, while with the ethanol-treated fruit, these values were obtained after 25 storage days plus the shelf-life period. The tannin insolubilisation process was observed by light microscopy. Loss of flesh firmness during storage was more pronounced when fruit were previously treated with ethanol than with CO2. This is closely related to greater parenchyma degradation during storage caused by ethanol treatment, which was observed by a microstructural study by cryo-scanning electron microscopy. Therefore, as deastringency treatment for 'Giombo', applying CO2 instead of ethanol treatment is recommended for better fruit quality, especially when fruit are to be cold-stored. [ABSTRACT FROM AUTHOR]

In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, color, rehydration ratio (RR), microstructure, bioactive compounds, and the antioxidant capacity of sliced persimmons were investigated in the current work. Results showed that the rehydration ratio (RR) of the samples under PVD was significantly higher than that of the traditional hot air-dried ones. Compared to the fresh samples, the dried persimmon slices indicated a decrease in the bioactive compounds and antioxidant capacity. The total phenolic content (TPC) of PVD samples at 70 °C was 87.96% higher than that of the hot air-dried persimmon slices at 65 °C. Interestingly, at 70 °C, the soluble tannin content and TPC of the PVD samples reached the maximum values of 6.09 and 6.97 mg GAE/g, respectively. The findings in the current work indicate that PVD is a promising drying method for persimmon slices as it not only enhances the drying process but also the quality attributes. [ABSTRACT FROM AUTHOR]

Crossbreeding within narrow genetic resources increases the homozygosity of the offspring. Resultant inbreeding depression can reduce the yield potential of the offspring. Slow progress in breeding programs because of inbreeding has been suggested in persimmon (Diospyros kaki Thunb.), but quantitative evidence has been limited. Here we assessed how inbreeding affects a population's yield-related traits by using sequence-based genotyping. To find a reliable inbreeding estimation method that considers persimmon's hexaploidy, we screened nine marker-based inbreeding estimators (FM) and various read-depth thresholds for genotype calling; the results suggested that the Loiselle–Huang (LH) FM and a read-depth threshold of 10 were optimal. After validating 11,379 variant sites selected under the optimal read-depth threshold, we calculated the LH FM of 97 breeding populations by using the dosage genotypes of 47 cross parents. In these populations, LH FM successfully identified the less inbred populations and confirmed that the inbreeding level was significantly reduced by a pseudo-backcross strategy designed to widen the genetic diversity of the breeding population. In regression analyses using mean phenotypic value and LH FM of the 97 populations as response and explanatory variables, respectively, we detected significant reductions of fruit weight, yield, and tree vigor at the first fruit-bearing age, and delay of the first fruit-bearing age itself as inbreeding progressed; the other eight FM showed similar trends. These results indicate that inbreeding depression occurs in yield-related traits in persimmon and that employing FM would help breeders increase the chance of developing less inbred cultivars with higher yield potential. [ABSTRACT FROM AUTHOR]

Persimmon (Diospyros kaki Thunb.) is becoming a fruit that is used worldwide because it contains high nutritional and medicinal value. However, the trait evaluation of persimmon is still needed and is critical for marketing and breeding, especially in China. Here, we evaluated thirteen quality indicators (fruit weight, horizontal length, vertical length, firmness, titratable acid content, vitamin C content, flavonoid content, anthocyanin content, soluble sugar content, pectinase activity, soluble protein content, tannin content, and tannin cell size) in six Chinese pollination-constant, astringent (PCA) persimmon cultivars ('Jinxi 3′, 'Ganfang 1′, 'Poyang 5′, 'Poyang 6′, 'Yifeng 1′, and 'Yifeng 3′) and a Japanese pollination-constant non-astringent (PCNA) persimmon cultivar ('Youhou'). The quality indicator data were normalized and subjected to variant analysis and principal component analysis (PCA). The results showed that 10 of 13 indicators among the seven persimmon cultivars were significantly different, and the contribution rates of the first principal component reached 40.582%. The principal component comprehensive scores for 'Poyang 5′ and 'Ganfang 1′ ranked second and third, respectively, and were clustered with that of 'Youhou.' In addition, we also measured the expression levels of three stress resistance genes and three proanthocyanidin (PA, also called condensed tannins) pathway genes in these persimmon cultivars by quantitative reverse transcription PCR (qRT—PCR). The qRT—PCR analysis of DkCBF and DkWRKY3/8 showed low resistance to cold in 'Ganfang 1′ but stronger resistance to anthracnose. Moreover, the expression of the PA pathway genes demonstrated that the PA content in 'Ganfang 1′ was at a moderate level in the seven varieties. Together, our study revealed relatively comprehensive profiles of persimmon quality evaluation and demonstrated that 'Ganfang 1′ may have the potential to be used as a breeding parent for future persimmon breeding programs. [ABSTRACT FROM AUTHOR]

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Polyphenol composition in persimmon fruits were analyzed for 30 cultivars using thiolysis-liquid chromatography mass spectrometry. Regarding the amount of proanthocyanidins, persimmon polyphenols were classified into three groups: pollination constant and non-astringent (PCNA) from Japan, non-PCNA (pollination variant and non-astringent (PVNA), pollination variant and astringent (PVA), pollination constant and astringent (PCA)) from Japan and PCA from China, and PCA from Korea. Similar to the genetic-based classification and the molecular structures including the degree of polymerization and galloyl group ratio, as well as the bioactivities, such as the anti-oxidative activities and the inhibitory effects on amylolytic enzymes, were consistent with the amount of proanthocyanidins. In all cultivars investigated, the inhibitory activity of α-amylase was the strongest, followed by that of α-glucosidase, maltase, and sucrase. Since persimmon polyphenols have been reported to suppress the increase in postprandial blood glucose levels, they can be used for glycemic control regardless of the cultivars. [ABSTRACT FROM AUTHOR]

Background: Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results: Our results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds. Conclusions: The obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality. [ABSTRACT FROM AUTHOR]

In order to properly reuse food waste and remove various contaminants from wastewater, the development of green, sustainable and clean technologies has demonstrated potential in the efficient inhibition of secondary pollution to the environment. In this study, an economical and green method was used to prepare biochar from crisp persimmon peel (CPP) using flash-vacuum pyrolysis at different temperatures (200–700 °C; referred to as CPP200–CPP700). CPP200 has high polarity, low aromaticity and high oxygen-containing functional groups that exhibit superior MB adsorption capabilities. CPP200 that was prepared at a relatively low temperature of 200 °C exhibited a high adsorption capacity of 59.72 mg/g toward methylene blue (MB), which was relatively higher than that for alizarin yellow R (4.05 mg/g) and neutral red (39.08 mg/g), indicating that CPP200 possesses a higher adsorption selectivity for cationic dyes. Kinetics investigation revealed that the kinetic data of CPP200 for the adsorption of MB was better fitted by a linear pseudo-second-order model. Isothermal studies indicated that the linear Langmuir model was more suitable for describing the adsorption process. The adsorption thermodynamics illustrated that the adsorption of MB onto CPP200 was spontaneous and endothermic. EDS and IR analyses of CPP200 for both pre- and post-adsorption of MB showed that electrostatic interactions between oxygen-containing groups on biochar and target MB dominated the adsorption procedure, in addition to hydrogen bonding interactions. Reusability tests confirmed the excellent regeneration characteristics of CPP200, indicating that CPP200 may be used as a green, sustainable, highly efficient and recyclable adsorbent for the selective removal of cationic organic dyes. [ABSTRACT FROM AUTHOR]

Metabolic syndrome has become a global health care problem since it is rapidly increasing worldwide. The search for alternative natural supplements may have potential benefits for obesity and diabetes patients. Diospyros kaki fruit extract and its oligosaccharides, including gentiobiose, melibiose, and raffinose, were examined for their anti-insulin resistance and obesity-preventing effect in zebrafish larvae. The results show that D. kaki oligosaccharides improved insulin resistance and high-fat-diet-induced obesity in zebrafish larvae, evidenced by enhanced β-cell recovery, decreased abdominal size, and reduced the lipid accumulation. The mechanism of the oligosaccharides, molecular docking, and enzyme activities of PTP1B were investigated. Three of the oligosaccharides had a binding interaction with the catalytic active sites of PTP1B, but did not show inhibitory effects in an enzyme assay. The catalytic residues of PTP1B were typically conserved and the cellular penetration of the cell membrane was necessary for the inhibitors. The results of the mechanism of action study indicate that D. kaki fruit extract and its oligosaccharides affected gene expression changes in inflammation- (TNF-α, IL-6, and IL-1β), lipogenesis- (SREBF1 and FASN), and lipid-lowering (CPT1A)-related genes. Therefore, D. kaki fruit extract and its oligosaccharides may have a great potential for applications in metabolic syndrome drug development and dietary supplements. [ABSTRACT FROM AUTHOR]

Persimmon is a climacteric perishable fruit with a short storage life. In recent years, using natural compounds that are safe for human health and environment have obtained more attention in postharvest investigations. The current research was conducted to study efficacy of postharvest L-arginine treatment at 0, 0.3, and 0.6 mM in improving chilling tolerance and maintaining the nutritional quality of persimmon fruit during low-temperature storage. According to the results, the highest weight loss (4.3%), malondialdehyde (MDA (5.8 nmol g−1 FW)), and hydrogen peroxide (H2O2 (22.33 nmol g−1 FW)) was detected in control fruit. Fruit firmness was gradually decreased during storage, but it was slower in L-arginine-treated fruit. The highest tissue firmness (3.8 kg cm−2) was noted in fruit treated with 0.6 mM L-arginine. The chilling was gradually increased during storage. Fruits treated with L-arginine showed a lower chilling injury than the control fruit. Total soluble tannin compound and antioxidant enzymes activities in persimmons declined during cold storage. L-arginine treatment significantly maintained antioxidant enzymes activity, antioxidant capacity, and total soluble tannin compounds, while L-arginine had no significant impact on titratable acidity and total soluble solids. It seems that a reduction in oxidative damage and an increase in quality of persimmon during low-temperature storage manifested several defense mechanisms induced by exogenous application of L-arginine. These findings indicated that the application of L-arginine to maintain the quality and increase postharvest life of persimmon is very useful and can be applied during cold storage. [ABSTRACT FROM AUTHOR]

Keywords: dried persimmon; diabetes; oxidative stress; liver; muscle fibers EN dried persimmon diabetes oxidative stress liver muscle fibers N.PAG N.PAG 14 08/29/22 20220801 NES 220801 1. However, SOD and catalase activities were higher in the DMP group than in the DMC group (Figure 4A,B), indicating the antioxidant potential in NEP for these antioxidant enzymes. If antioxidant enzyme activities, such as SOD, and antioxidant concentrations increased in the muscle of the DMP group, this may have restored the structure of mitochondria, which may have promoted metabolism and increased the CSA of each muscle fiber type in the EDL muscle. Antioxidant enzyme activities and antioxidant concentrations were examined only in liver tissues and not in muscle fiber in this study; therefore, it is unclear if ROS is produced in muscle fiber. [Extracted from the article]

Abscisic acid (ABA) is a crucial plant hormone that regulates various aspects of plant development. However, the specific function of the ABA receptor PYL in fruit development has not been fully understood. In this study, we focused on DkPYL3, a member of the ABA receptor subfamily Ⅰ in persimmon, which exhibited high expression levels in fruit, particularly during the young fruit and turning stages. Through yeast two-hybrid (Y2H), firefly luciferase complementation imaging (LCI), protein inhibition assays, and RNA-seq techniques, we identified and characterized the DkPYL3 protein, which was found to inhibit the activity of protein phosphatase type 2 C (PP2C). By heterologous overexpressing (OE) persimmon DkPYL3 in tomatoes, we investigated the impact of the DkPYL3 gene on fruit development and ripening. DkPYL3-OE upregulated the expression of genes related to chlorophyll synthesis and development, leading to a significant increase in chlorophyll content in young fruit. Several fruit quality parameters were also affected by DkPYL3 expression, including sugar content, single fruit weight, and photosynthesis rate. Additionally, fruits overexpressing DkPYL3 exhibited earlier ripening and higher levels of carotenoids and flavonoids compared to wild-type fruits. These results demonstrate the pivotal role of DkPYL3 in ABA-mediated young fruit development, ripening onset, and fruit quality in transgenic tomatoes., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Bud sports in fruit crops often result in new cultivars with unique traits, such as distinct fruit size and color, compared to their parent plants. This study investigates the phenotypic differences and gene expression patterns in Tonewase and Ohtanenashi persimmon bud sports compared to those in their parent, Hiratanenashi, based on RNA-seq data. Tonewase is characterized by early maturation, whereas Ohtanenashi is noted for its larger fruit size. Despite the importance of these traits in determining fruit quality, their molecular bases in persimmons have been understudied. We compared transcriptome-level differences during fruit development between the bud sport samples and their original cultivar. Comprehensive transcriptome analyses identified 15,814 differentially expressed genes and 26 modules via weighted gene co-expression network analysis. Certain modules exhibited unique expression patterns specific to the different cultivars during fruit development, likely contributing to the phenotypic differences observed. Specifically, M11, M16, M22, and M23 were uniquely expressed in Tonewase, whereas M13 and M24 showed distinct patterns in Ohtanenashi. By focusing on genes with distinct expression profiles, we aimed to uncover the genetic basis of cultivar-specific traits. Our findings suggest that changes in the expression of genes associated with ethylene and cell wall pathways may drive Tonewase's earlier maturation, whereas genes related to the cell cycle within the M24 module appear crucial for Ohtanenashi's larger fruit size. Additionally, ethylene and transcription factor genes within this module may contribute to the increased fruit size observed. This study elucidates the differences in transcriptomic changes during fruit development between the two bud sport samples and their original cultivar, enhancing our understanding of the genetic determinants influencing fruit size and maturation., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Ban, Suh, Lee, Kim, Oh and Jung.)