INFLUENCE OF RIPENING ON THE QUALITY OF WIND- HANGING VANH KHUYEN PERSIMMONS

This study aims to evaluate the influence of physicochemical parameters of Vanh Khuyen persimmons at different ripening stages on the quality of wind-hanging products. Vanh Khuyen persimmons harvested in Van Lang district, Lang Son province, were classified into three ripeness levels: Ripeness stage 1 (ĐC1): 100% green peel; Ripeness stage 2 (ĐC2): over 50% yellow peel; Ripeness stage 3 (ĐC3): 100% yellow to orange-red peel. The results showed that from ĐC1 to ĐC3, fruit weight, total soluble solids (TSS), and total sugar content increased, while total acidity, tannin content, and firmness gradually decreased. Specific values recorded were: Fruit weight: 49.95g to 53.06g; TSS: 16.31°Brix to 27.53°Brix; Total sugar: 10.37% to 18.89%; Total acidity: 0.23% to 0.20%; Tannin content: 2.76% to 2.54%; Firmness: 2334.6g to 1759.2g. The sensory quality of dried persimmons processed from these fruits under identical drying conditions (15 days of natural wind hanging at 20–25°C, relative humidity 50–60%) was also evaluated. Products from ĐC3 fruits (final moisture content 42.69%, total sugar 37.02%) exhibited the best sensory attributes, including attractive reddish-yellow color, soft and chewy texture, sweet taste, and distinct aroma. Conversely, products from ĐC1 fruits (moisture content 27.85%, total sugar 25.55%) showed the poorest sensory quality, with a dark brown color, hard and dry texture, mild sweetness, and weak aroma.