不同品种柿果成熟过程中果胶与单宁相互作用对其脱涩的影响

Effects of Interaction between Pectin and Tannin on the Deastringency of Different Varieties of Persimmons during Maturing

摘要:

本文通过电子舌评价柿果胶与柿单宁体外相互作用的涩味强度，结果显示柿果胶能显著降低柿单宁涩味。为验证柿果成熟过程中果胶与单宁的相互作用是否是导致其脱涩的原因之一，本文研究了不同品种柿果（日本甜柿上西早生、中国甜柿鄂柿一号、涩柿恭城水柿）在成熟过程中的单宁及果胶含量变化及涩味变化，结合切片染色观察单宁果胶的形态分布，讨论了不同品种柿果成熟过程中果胶与单宁互作对其脱涩的影响。切片染色结果表明3品种柿果在成熟过程中单宁和果胶有可能相互接触并结合；2种甜柿的可溶性单宁含量在其成熟过程中均能降至0.1%以下，涩柿的可溶性单宁含量降至0.4%，3种柿果的水溶性果胶含量并未完全呈上升趋势，表明可溶性单宁可能与水溶性果胶结合，二者的结合是引起柿果脱涩的因素之一，且对不同品种柿果的影响程度不一。

Abstract:

To investigate the possible relationship between deastringency of persimmon and the interaction of persimmon tannin and pectin, the effect of pectin on tannin astringency was evaluated by a electronic tongue. The astringency of a solution of tannins from persimmon fruit was significantly reduced by the addition of pectin, suggesting that the interaction between tannin and pectin during the persimmon maturation might play an important role in reducing persimmon astringency. The content of both tannin and pectin and their morphological distribution in two non-astringent cultivars (‘Shangxizaosheng’ and ‘Eshi 1’) and one astringent cultivar (‘Gongchengshuishi’) during maturity were determined. The results of morphological distribution of both tannin and pectin showed that the tannin and pectin of the three varieties of persimmon fruit might contact and combine with each other during the maturing process. The soluble tannin contents of the two non-astringency persimmons were reduced to less than 0.1%, and the tannin content of astringency persimmon decreased to 0.4% during maturity. The increases in water-soluble pectin content of all the three kinds of persimmons were not found, indicating that the soluble tannin might be combined with the water-soluble pectin. Their combination was the cause of deastringency of the persimmon. The effects of interaction between tannin and pectin on deastringency during the different varieties persimmons maturation were different.