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