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ACTA HORTICULTURAE SINICA ›› 2008, Vol. 35 ›› Issue (5): 741-746.

• 研究简报 • Previous Articles     Next Articles

Relationship Between Activity of Alcohol Dehydrogenase and Soluble Tannin in Persimmon

LIU Chao-peng1, ZHENG Zhong-ming2, LIANG Yin-na1, and LI Bao1*   

  1. (1 College of Agriculture and Biotechnology, China Agricultural University, Beijing 100094, China;2 Forestry & Fruit Station of Forestry Bureau, Fangshan District of Beijing Municipality, Beijing 102400, China )
  • Received:2008-03-24 Revised:2008-04-29 Online:2008-05-25 Published:2008-05-25
  • Contact: LI Bao

Abstract:

Content of soluble tannin and activity of alcohol dehydrogenase and the optimum temperature of alcohol dehydrogenase (ADH) in 4 different type fruits of persimmon (Diospyros kaki Thunb) were measured, in order to assess the effects of ADH on loss of astringency of persimmon fruits. In the early stage of fruits development, the pollination constant non-astringent (PCNA) and the pollination variant non-astringent type (PVNA) soluble tannin content decreased, and the activity of ADH increased, but the activity of ADH decreased when the fruits become non-astringent, especially in PVNA-type fruits. The content of soluble tannin of pollination constant astringent (PCA) and pollination variant astringent (PVA) -type fruits decreased, and the activity of ADH was also in the lower level in the mature stage. During the leaf development, there is no significant relationship between ADH and soluble tannin. The optimum temperature of ADH is at 25℃. ADH plays a role to some extent in loss of astringency of persimmon fruits.

Key words: Diospyros kaki Thunb, soluble tannin, alcohol dehydrogenase, deastringency

CLC Number: