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'Hiratanenashi' fruit is the most popular Japanese persimmon (Diospyros kaki Thunb .) in Japan. It has fine flesh and good taste after its astringency was removed. But the fruit has very short shelf life, because of rapid softening. There are two ways for removing astringency ; 1) treatment with alcohol and 2) treatment with carbon dioxide (CO2) . The present study was conducted to investigate the relationship between the changes in fruit firmness and cell wall composition (pectic and hemicellulosic composition) . (1) The rate of fruit softening was different between treatments of alcohol in 20•Ž for 5 days and CO2 in room temperature for 24 hours for removing astringency, the former was more rapid softening than the latter. The respiration and ethylene production of fruits treated with alcohol or carbon dioxide were temporarily increased after the treatment. (2) Sugar of phenol-acetic acid-water (PAW) fraction from fruits treated with alcohol or CO2 were increased, but the content of non-treated fruit did not change during storage. Soluble polyuronide contents increased in order of control < CO2 treatment < alcohol treatment. (3) The contents of guanidium-thiocyanate (GTC) -soluble and KOHsoluble sugar from hemicellulosic components did not change in non-treated fruit during storage and the sugar content of fruits treated with alcohol or CO2 decreased by half in 3 days after treatment. These results indicated that the fruit softening of 'Hiratanenashi' is attributable to increase of watersoluble polyuronide and decrease of water-insoluble polyuronide contents. It was suggested that the different rate of fruit softening between alcohol and CO2 treatments were depended on a degree of increase of water-soluble polyuronide and decrease of water-insoluble polyuronide. Breakdown of hemicellulosic component did not reflect the difference of the softening by both treatments. (Received Jun. 13, 2001 ; Accepted Jul. 25, 2001)

nihon shokuhin hozou kagakkaishi/nihon shokuhin hozō kagakkaishi

Relationship between fruit softening and the change of pectic or hemicellulosic compounds in cell wall of Japanese persimmon 'Hiratanenashi' treated with different methods for removing astringency