Evaluation of Pomological and Nutritional Characteristics of "Kaki Tipo" and "Rojo Brillante" Persimmon Fruits at the Ripe-Stage Eating Quality

Persimmon fruit cv. ‘Kaki Tipo’ (PVNA), a cultivar widely grown in Italy, is mostly marketed as seedless soft fruit, while cv. ‘Rojo Brillante’ (PVA), the leading variety in Spain, is sold as firm fruit after artificial removal of astringency. In this study, fruits of both cultivars were purchased in a local supermarket at the ripe-stage eating quality and analyzed for their pomological and nutritional characteristics. In particular fruit weight, size, color, consistency, titratable acidity, total soluble solids, as well as the amount of different sugars were assessed. Nutritional quality of persimmons included total vitamin C, polyphenols, and antioxidant capacity assessed by three different analytical methods (FRAP, ABTS, DPPH). The antioxidant capacity was evaluated in fresh tissue and also after a simulated digestion to assess its significance as dietary contribution in the consumer’s intake. The chemical characterization of the fruits before and after the simulated digestion was also completed by LC-MS analysis. Main polyphenols identified in both persimmon cultivars belonged to the flavanol (e.g catechin and catechin-3-gallate), flavonol (e.g. quercetin glycoside) and phenolic acid (e.g. gallic acid) classes, showing significant differences in the composition pattern for ‘Kaki Tipo’ and ‘Rojo Brillante’ persimmons.