著者

辻村 みちよ 山西 貞 竹本 静代 根本 拡子

出版者

お茶の水女子大学

雑誌

お茶の水女子大學自然科學報告 (ISSN:00298190)

巻号頁・発行日

vol.6, no.1, pp.111-117, 1955-12

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The difference of taste between the Hachiya-kaki (astringent kind) and Fuyuu-kaki (sweet kind) have been studied from stand-point of sugars and tannins. In the fruits of Fuyuu, the amount of reducing sugars became almost constant in the middle of September, while in the case of Hachiya the sugar-increase still continued up to November and red. sugaramount became twice as much as there was in Fuyuu. As for the nonreducing sugar (sucrose), it showed the same increase in both Fuyuu and Hachiya till October. Then in Hachiya it decreased almost to nothing in November, but in Fuyuu it continued to increase up to November. The difference offers an interesting subject for further study. The amount of total carbohydrates in Hachiya was greater than in Fuyuu when reipened. The amount of water-soluble-tannins was always greater in Hachiya than Fuyuu. Water soluble-tannin in Fuyuu disappeared from the middle of September to the beginning of October, while the tannin in Hachiya was found even in November in a fairly large quantity. It is concluded that the difference of the taste between the ripe Fuyuu and Hachiya is based on n\ot the difference of sugar-contents but the change of soluble-tannin into insoluble-tannin in Fuyuu when ripened.