Cultivar and processing effects on sensory quality of locally produced dried persimmon products

The development of value-added fruit products represents a practical strategy for improving utilization and marketability in regions with limited postharvest infrastructure. In Afghanistan, persimmon production is concentrated mainly in the eastern regions, yet commercial use remains limited due to high perishability and the lack of cold storage and processing facilities. This study evaluated the influence of cultivar selection, product form, and drying method on the sensory attributes and consumer acceptance of dried persimmon products. Dried persimmons prepared from ten cultivars were evaluated for taste, texture, and color (Experiment 1). The influence of product form (chips, round peeled, and round unpeeled) was examined in Experiment 2, while Experiment 3 compared sun and shade drying methods. Sensory attributes were assessed using a five-point hedonic scale. Significant differences among cultivars were observed, with ‘Hiratanenashi’, ‘Samarkheli’, ‘Pakistani’, ‘Sawati’, ‘Wara Bedana’, and ‘Japani Bedana’ exhibiting higher overall sensory acceptance. Among product forms, chip-shaped slices consistently achieved the highest consumer acceptance, whereas round unpeeled products showed the lowest preference. Regarding drying methods, shade drying resulted in higher consumer preference for sensory attributes, particularly for texture and color, while taste remained highly acceptable under both drying methods. These results demonstrate that appropriate cultivar selection and simple processing modifications can substantially improve the sensory acceptance of dried persimmon products. The findings provide practical guidance for cultivar selection and low-cost processing strategies for small-scale processors and value-chain stakeholders seeking to enhance dried fruit production under resource-limited conditions.