Characterization of tannin in 'Giombo' and 'Fuyu' persimmons during fruit development
Magda Andréia Tessmer, Ricardo Alfredo Kluge, Beatriz Appezzato-da-Glória
Abstracts of 7th International Postharvest Symposium 2012 (IPS2012). 25-29 June, 2012. Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia. 238 pages.
2012
บทคัดย่อ
Brazil is the fourth largest producer of persirnmon (Diospyros kaki L.) with a production of 164,495 tons in 2010. Among the important cultivars in Brazil is the Fuyu, which is constant in relation to pollination and not astringent (PCNA), and Giombo, showing pollination variable and astringent (PV). The objective of this study was to compare persimmon Fuyu and Giombo concerning the accumulation of tannins during development and relate to the astringency. The fruits were collected in Mogi das Cruzes-SP, from October/2010 to March/20ll. To determine the index [I (%) = S / (S + E) x 100], S= number of cells tannins and E= number of cells of the parenchyma, and the density (N° tannin cell/mm2) samples were taken from the middle region of the four fruits. The samples were fixed, embedded in hystoresin. The blocks were sectioned at 5 mm thick. The counting was performed on images using the Image Tool software. For quantification of soluble tannins (TS) and total (TT) was used three replicates of four fruits. The statistical design was completely randomized in a factorial 2 x 6. Means comparisons were performed by Tukey test at P < 0.01. Both cultivars showed a higher density of tannin cells one month after flowering (October). Throughout the development to mature there was no reduction in density due to expansion of the fruit after the first collection, and as the number of tannin cells was already determined values remained practically constant and significantly greater for Giombo. For the index, both cultivars showed oscillations during development and Giombo (PV) showed significantly higher values compared to Fuyu (PCNA) in most periods. Moreover, in Giombo, there was an increase mainly of ST that confers astringency to fruit while in Fuyu decreased ST and TT until maturity.