Abstract
IT is a well-known fact that unripe persimmons which are fully coloured but firm are astringent, and that on ripening the astringency disappears concomitant with a softening of the fruit into a jelly-like consistency.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Gore, H. C., Bur. Chem. Bull. No. 155 (U.S. Dept. Agric., 1912).
Davis, W. B., and Church, C. G., J. Agric. Res., 42, 3, 165 (1931).
Cruess, W. V., and Joslyn, M. A., California Cultivator (March 1929).
Kimura, Tusuma, Rep. Food Res. Inst. (Tokyo), 6, 7 (1952).
Bate-Smith, E. C., in Advances in Food Research, edit. by Mrak, E. M., and Stewart, G. F., 5, 261 (Academic Press, New York, 1954).
Swain, T., Chem. and Indust., 1144 (1954).
Swain, T., in The Chemistry of Flavonoid Compounds, edit. by Geissman, T., 513 (Macmillan, New York, 1962).
Ito, S., and Oshima, Y., Agric. Biol. Chem., 26, 3, 156 (1962).
Pro, M. J., J. Assoc. Offic. Agric. Chem., 35, 255 (1952).
Swain, T., and Hillis, W. E., J. Sci. Food Agric., 10 (1963).
Harris, G., and Ricketts, R. W., J. Inst. Brewing, 65, 256 (1959).
Shimazu, F. (personal communication).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
NAKAYAMA, T., CHICHESTER, C. Astringency of Persimmons (Diospyros kaki, L.). Nature 199, 72–73 (1963). https://doi.org/10.1038/199072a0
Issue Date:
DOI: https://doi.org/10.1038/199072a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.