On mechanisms of removing astringency in persimmon fruits by carbon dioxide treatment I. Some properties of the two processes in the de-astringency

Carbon dioxide treatment of persimmon fruit (Diospyros KakiL., cv. "Hiratanenashi" astringent type) at 20?C for 24 hr,at 30?C for 12 hr, or at 40?C for 6 hr followed by storage inair at 30?C for 3 days produced de-astringent fruit of excellentquality without abnormal softening. The induction process inthe anaerobic atmosphere had a Q₁₀ of ca. 2.0 and the subsequentde-astringency process, which proceeded either in air or carbondioxide, had Q₁₀ of ca. 1.4. During the short gas treatment(at 40?C for 6 hr) the ethanol content increased rapidly andreached a maximum of 28.0 mg and the acetaldehyde content graduallyreached 0.443 mg per fruit, whereas the soluble tannin(s) contentdecreased rapidly to two-thirds of its initial level. Therewas a lag period of 3 hr in the decrease of soluble tannin(s).Dimedon and sodium bisulfite, as well as sodium fluoride, inhibitedde-astringency. The mechanisms of removing astringency in thisfruit are discussed. (Received June 3, 1976; )