Astringency in Persimmon
The genus Diospyros (family, Ebanaceae), to which persimmons belong, contains about 400 species, most of which are found in subtropical to tropical regions. The wood from certain species of the genus is used for furniture and the heads of golf clubs. For fruit production, only four species, D. kaki L., D. lotus L., D. virginiana L. and D. oleifera Cheng, are important (Kitagawa and Glucina 1984). D. kaki is also referred to as kaki (a word of Japanese origin meaning persimmon). It is the most important species, and the fruits are consumed both fresh and dried. The other three species are used mainly as a rootstock for persimmon or a source of tannins.
KeywordsSugar Hydrolysis Dioxide Phenol Hydroxyl
Unable to display preview. Download preview PDF.
- Eaks IL (1967) Ripening and astringency removal in persimmon fruits. Proc Am Soc Hortic Sci 91:868–875Google Scholar
- Ito S (1971) The persimmon. In: Hulme Ac (ed) The biochemistry of fruits and their products, vol 2. Academic Press, London, pp 281–301Google Scholar
- Itoo S (1986) Persimmon. In: Monselise SP (ed) CRC handbook of fruit set and development. CRC Press, Boca Raton, pp 355–370Google Scholar
- Kitagawa H, Glucina PG (1984) Persimmon culture in New Zealand. Science Information Publishing Centre, WellingtonGoogle Scholar
- Macheix J-J, Fleuriet A, Billot J (1990) Fruit phenolics. CRC Press, Boca RatonGoogle Scholar
- Manabe T (1982) Quantitative determination of total tannin in the astringent Saijyo persimmon before and after removal of astringency. Bull Hiroshima Agric Coll 7:79–85Google Scholar
- Matsuo T, Ito S (1977a) On mechanisms of removing astringency in persimmon fruits by carbon dioxide treatment. I. Some properties of the two processes in the de-astringency. Plant Cell Physiol 18:17–25Google Scholar
- Piretti MV, Pistore R, Razzoboni C (1985) On the chemical constitution of kaki tannin. Ann Chim 75:137–144Google Scholar
- Taira S, Shimomura M, Oba S, Watanabe S (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 Horticultural Congr, 27 Aug-1 Sept 1990, Firenze, vol 2, no 32–79Google Scholar
- Van Buren J (1970) Fruit phenolics. In: Hulme Ac (ed) The biochemistry of fruits and their products, vol 1. Academic Press, London, pp 269–304Google Scholar