Accumulation of Soluble and Insoluble Tannins during Fruit Development in Nonastringent and Astringent Persimmon

Journal of the Japanese Society for Horticultural Science

Volumn 67, Issue 4, 1998, Pages 572-576

  Taira, Satoshi ^a   Matsumoto, Naoko ^a   Ono, Miki ^a  

^a YAMAGATA UNIVERSITY   (Japan)

Author keywords

Astringency; Fruit development; Insolubilization; Persimmon; Tannins

Indexed keywords

EID: 0347571808     PISSN: 18823351     EISSN: None     Source Type: Journal    
DOI: 10.2503/jjshs.67.572     Document Type: Article

References (10)

1. Ben-Arie, R. and L. Sonego. 1993. Temperature affects astringency removal and recurrence in persimmon. J. Food Sci. 58 : 1397-1400.
2. Oshida, M., K. Yonemori, A. Sugiura. 1996. On the nature of coagulated tannins in astringent-type persimmon fruit after an artificial treatment of astringency removal Postharvest Biol. Technol. 8 : 317-327.
3. Taira, S. 1996. Astingency in persimmon. In: H. -F. Linskens and J. F. Jackson (Eds.). Modern methods of plant analysis. Vol. 18. Fruit analysis. Springer-Verlag, Berlin.
4. Taira, S. and M. Ono. 1997. Reduction of astringency in persimmon caused by adhesion of tannins to cell wall fragments. Acta Hortic. 436 : 235-241.
5. Taira, S., M. Shimornura, S. Oba and S. Watanabe. 1990. Changes in soluble and total tannin content during fruit development and their relation to removal of astringency in Japanese persimmon (Diospyros kaki Thunb.). Abstr. XXIII Int. Hort. Congr., 27 Aug.-Sep. 1990, Firenze, Vol. 2, no. 3279.