柿果软化过程中单宁和可溶性固形物含量的变化

[目的]探索柿果软化过程中单宁含量和可溶性固形物含量的变化规律。[方法]以我国主栽涩柿品种“磨盘柿”为试验材料，研究磨盘柿采后贮藏过程中单宁含量和可溶性固形物含量与果肉硬度变化间的关系。[结果]随着柿果硬度的降低，可溶性单宁含量呈上升趋势，不溶性单宁含量、可溶性固形物含量呈下降趋势。当试验结束时（硬度小于2.00 kg/cm^2），可溶性单宁含量最低，为9.5 mg/L；不溶性单宁含量最大，为41.6 mg/L；可溶性固形物含量最低，为14.8%。[结论]随着柿果的软化，果实涩味变淡，甜度下降。

Research on Content Changes of Tannin and Soluble Solid Concentration in the Softening Process of Persimmon Fruit

[ Objective ] The purpose was to investigate the change laws of the tannin content and the soluble solid content in the softening process of persimmon fruit. [ Method] Taking astringent persimmon fruit variety ＂MOPAN＂ mainly planted in China as research materials, the correlations between the fruit hardness and the contents of the tannin and the soluble solid were studied in the storage process of after harvesting. [ Result ] With persimmon fruit hardness reducing, the content of soluble tannin presented a trend of gradually increased, the contents of insoluble tannin and soluble solid presented a gradually decreasing trend. When the persimmon fruit hardness was lower than 2.00 kg/cm^2, the content of soluble tannin was minimum （9.5 mg/L）, the insoluble tannin content was maximum （41.6 mg/L） and the content of soluble solid was minimum （ 14.8% ）. [ Conclusion] In the softening process of persimmon fruit, the acerbity became smaller, and the sweetness was decreasing.