Figure 1
Effect of ethanol treatment on deastringency. A: Effect of ethanol treatment on soluble tannin content and insoluble tannin content of ‘Luotian-tianshi’. FW% means the tannin concentration per fresh weight. When it is lower than 0.2%, the persimmon fruit is not astringent. B: Analysis of soluble tannin content by FeCl2 blot. FeCl2 reacts with the soluble PAs, and the darker the resulting product is, the more astringent the fruit are. Bar = 1 cm.