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. All rights reserved, Elsevier.

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