This study was performed to investigate the content of carotenoid (α-carotene, β-carotene, β-cryptoxanthin, capxanthin, lutein, lycopene, zeaxanthin) and physicochemical characteristics (size, color, dietary fiber, total tannin content) of unripen and ripen persimmons (Diospyros kaki) by seven cultivars. The length of the unripen and ripen persimmons ranged from 40.87-64.75 and 48.80-80.29 cm, the width were from 44.03 to 66.73 and 57.65 to 91.53 cm, respectively. Ripen persimmons were showed in the highest Hunter’s L, a and b values. Total tannin content were resulted of unripen- and ripen persimmons ranged from 7.58 to 19.80 and 2.36 to 5.85 mg/g. Total carotenoid content were from 1.09 to 6.45 and 7.46 to 29.46 μg/g, respectively. From the above results, unripen- and ripen persimmon fruit could be useful for the health functional food.

• Da eun Jang(Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
• Kyung-A Hwang(Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
• In Guk Hwang(Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
• Geon Min Noh(Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
• Sang Hoon Lee(Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
• Jin Song(Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)