Studies on Sugar Components of Sweet and Astringent Persimmon by Gas Chromatography

Abstract

Sugar component of raw persimmon (18 cultivars) and dried persimmon (7 cultivars) were investigated by both gas chromatography and thin-layer chromatography. Especially, the difference of sugar contents of astringent fruit (beforc and after the processing of removal of astringency) was examined. Free sugars contained in both the sweet and astringent persimmon were revealed to be mainly fructose, glucose and sucrose. The content of sucrose in flesh of persimmon was influenced by the cultivar, harvesting time and the method of removing astringency. It is noteworthy that sucrose content of astringent persimmon was negligible in mature, over-mature and dried fruits respectively. The ratios of fructose to glucose in persimmon are shown in the following results; raw flesh of fruits (1.0: 1.3-1.4), over-mattlre flesh of fruits (1.0:1.2), dried fruit flesh (1.0:1.3-1.4), and white powder deposited on the surface of dried persimmon (1.0:4.3). The white powder obtained carefully from the surface of dried persimmon was almost found to be glucose in crystal form.