The Changes of Tannin and Sugars in Non-astringent Type Fruits of Japanese Persimmon during the Development of Fruit

This paper deals with the changes of tannin, soluble sugar and starch of two non-astrigent type fruits of persimmon during their development. Results showed that the fruit growth and sugar accumulation had two peak periods, following blooming and companying matureness respectively. The soluble sugar mainly consisted of glucose, fructose and sucrose, among which fructose had the largest proportion both in the inital and mature stages of fruit development in all cultivars. PCNA had higher content of sucrose than that of PVNA in almost the whole process. Main . deasringency of the PCNA occurred at the pre-period of fruit development, while that of the PVNA occurred at the near mature time. So some PCNA cultivars which matured later than PVNA was deastringent earlier.Key words non-astringent type fruits of Japanese persimmon, development of fruit, tannin, sugar