Advanced search
Start date
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The accumulation of tannins during the development of `Giombo' and `Fuyu' persimmon fruits

Full text
Tessmer, Magda Andreia [1] ; Kluge, Ricardo Alfredo [1] ; Appezzato-da-Gloria, Beatriz [1]
Total Authors: 3
[1] Univ Sao Paulo ESALQ, Dept Biol Sci, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Scientia Horticulturae; v. 172, p. 292-299, JUN 9 2014.
Web of Science Citations: 9

Tannins are responsible for the astringency of persimmon fruits. The present study compared the development of `Giombo' (PVA) and `Fuyu' (PCNA) persimmon fruits until maturity to determine if the difference in astringency between the two cultivars is related to the early accumulation of tannins in the cells or to differences in the pattern of tannin accumulation during cell differentiation, cell density or the concentrations of total and soluble tannins. Persimmon flowers and fruits were collected from a commercial orchard in Mogi das Cruzes during the 2010-2011 harvest season at predetermined stages until the fruit reached commercial maturity. Structural analyses were performed by light, scanning and transmission electron microscopy, and quantitative analyses of tannin cell density, tannin cell index and total and soluble tannins were also performed. In both cultivars, the ovary already exhibited a small number of tannin cells. Throughout development, the `Giombo' persimmon possessed higher tannin cell density and higher levels of total and soluble tannins compared to `Fuyu'. The accumulation of tannins in the cells was homogeneous and restricted to the vicinity of the cell wall, in spherical vesicles connected to the tonoplast, as amorphous distributions occupying the entire vacuole, as homogeneous distributions with circular, unfilled areas in vacuoles, and as homogeneous distributions that completely filled the vacuoles. At the end of fruit development, the parenchyma cells displayed large intercellular spaces and degraded pectins, indicating fruit ripening and senescence. (C) 2014 Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 10/16392-7 - Anatomical and physiological studies of persimmon fruits (Diospyros kaki l.) on the accumulation of tannins and processes to remove astringency
Grantee:Magda Andréia Tessmer
Support type: Scholarships in Brazil - Doctorate