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ACTA HORTICULTURAE SINICA ›› 2011, Vol. 38 ›› Issue (1): 145-145–150.

• Research Notes • Previous Articles     Next Articles

Changes in Tannin Contents and Scavenging Activities of Free Radicals of Mopanshi Persimmon Fruits During Astringency Removal in Warm Water

XUE Xiao-li1,SHANG Li1,ZHANG Jing-yao1,ZHENG Zhong-ming2,and LI Bao1,*   

  1. (1College of Agriculture and Biotechnology,China Agricultural University,Beijing 100193,China;2Center for Forestry & Fruits,Burean of Forestry,Fangshan District,Beijing Municipality,Beijing 102400,China)
  • Received:2010-06-21 Revised:2010-12-24 Online:2011-01-25 Published:2011-01-25
  • Contact: LI Bao

Abstract: Changes in tannin contents and antioxidant activities of Mopanshi persimmon fruits during astringency removal in warm water(40 ℃)were determined. Fruit firmness,soluble solids content,total phenols content and ABTS radical scavenging activities of the persimmon fruits were also assessed. It took 24–27 hours to remove astringency. During astringency removal,fruit firmness and soluble solids content decreased gradually. Total tannin content varied between 7.32 and 10.62 mg • g-1FW;Within the first 12 hours,soluble tannin content,total phenols content and ABTS radical scavenging activities of hydrophilic compounds decreased rapidly,retaining lower levels during the rest of treatment time. While that of ABTS radical scavenging activities of lipophilic compounds showed a slightly fluctuation at a lower level. ABTS radical scavenging activites of persimmon fruits significantly presented a positive correlation with the total content of phenols.

Key words: Diospyros kaki, tannin, ABTS, astringency removal, phenols

CLC Number: