Harayein Dried Persimmon Slices

Prior to cutting, whole persimmons are conditioned in sealed chambers under 95% CO2 atmosphere at 20°C for 16-24 hours. This anaerobic trigger synthesizes endogenous acetaldehyde, polymerizing soluble astringent tannins into insoluble, flavor-neutral complexes without softening the flesh.

Calibrated at 14-16% moisture, the slices exhibit a soft, pliable, jammy chew reminiscent of dried fruit confectionery. They are neither brittle enough to shatter nor wet enough to risk mold development under ambient retail heat.

Persimmons are cut to 3.5-4 mm wet slice profiles, yielding dry whole disks of 50-70 mm diameter. Fragmented end-cuts and broken crescents are culled via mechanical size sorters for industrial fruit preparations.

Persimmon carotenoids and polyphenols are light-sensitive. Bulk cartons must be held below 15°C with RH under 55% in complete darkness. Direct exposure to warehouse high-bay lighting drives slow photo-darkening into muddy brown tones.

Water activity (aw) is dialed strictly between 0.58 and 0.60. At this specific equilibrium threshold, pathogenic bacteria, yeasts, and molds cannot proliferate, conferring 12 months of biological stability in sealed packs.

Yes; its intact wheel structure featuring the star-like core pattern and deep orange hue makes Harayein dried persimmon a prized ingredient for dark chocolate enrobing, cheesecake garnishes, and artisan gift arrangements.

Domestic wholesale MOQ is 50 kg. For containerized export consignments exceeding 1 metric ton, processing, palletization, and phytosanitary customs clearance are finalized within 5-7 business days.