Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)

► High-pressure effects on carotenoid content of persimmon fruit were studied. ► The influence of ripening and astringency was evaluated. ► Among untreated samples, those more ripe and non-astringent showed the highest content. ► Treatment at 200 MPa of astringent fruits produced the best increase on extracted carotenoids. ► High-pressure processing could be a tool to improve the extraction of health-related compounds.