A Study on Chemical Compositions of Astringent and Non-astringent Type Fruits of Persimmons

This study Was carried out to clarified the chemical compositions and their differences of four Japanese non-astringent persimmon cultiver fruits and two local astringent ones.Sugars,fat,celluse, soluble tanin,protein and components of amino acids,vitamins,mineral elements and ash contents were determined.1.The contents of soluble tanin in non-astringent type was 0.09～0.495 mg/100g FW which was far fewer than that of the local astringent type.2.The non-astringent cultivers had higher contents of vitamin B1,niacin and,β-carotene than those of astringent ones.Vc content of Jiro was l21.49 mg/100g FW which was 2.45 times of that of astringent ciltiver Fangshi.But two polination variant non-astringent cultiver,Zenjinaru and Nishimura Wase had much lower Vc concentration than that of the other types.3.The contents of the trace elements,such as Fe,Zn,Se,were obviously higher in non-astringent type than the others.