CHEMICAL COMPOSITION OF PERSIMMON FRUITS DIOSPYROS KAKI L.AT COMMERCIAL HARVEST AND PHYSIOLOGICAL RIPENING STAGE | ХИМИЧЕН СЪСТАВ НА ПЛОДОВЕ ОТ РАЙСКА ЯБЪЛКА DIOSPYROS KAKI L. В БЕРИТБЕНА И КОНСУМАТИВНА ЗРЯЛОСТ
2011
Jordanov, A., Agricultural University, Plovdiv (Bulgaria)
Size and chemical composition of persimmon fruits Diospyros kaki L. were investigated at commercial harvest and physiological ripening stage. Hyakume and Hiratеnanashi cultivars were involved in the study, which was conducted during the period of 2006-2008. The experimental trees 8 plants per plot were set up in a randomised block design and they are in period of full productivity. Seedlings of Date plum Diospyros lotus L. were used as rootstocks. The content of dry matter of the fruits of both cultivars varies scarcely during the period from commercial harvest to physiological ripening. Concerning the total sugars, it was noted that their levels increased when physiological ripening came. Reducing sugar forms about 80 % of total sugar content in physiological ripened fruits for both cultivars. It worth to be mentioned that the composition of vit.C decreased in the fruits of both cultivars when physiological ripening came. The content of acids in the fruits of both cultivars is too low. Hyakume cultivar produces rounded, large sized fruits. Hiratanenashi cultivar produces medium sized fruits with flat shape.
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Эту запись предоставил Institute of Agricultural Economics