Physical, physicochemical and chemical changes during maturation of medlars and persimmons.

Abstract

Some physical (weight, length, diameter, texture and colour), physicochemical (pH, soluble solids and titratable acidity) and chemical (moisture, soluble sugars, starch, organic acids, fibre and minerals) changes of medlars (Mespilus germanica L.) and persimmons (Diospyros kaki L.) during maturation were studied. As medlards ripened, weight, length, diameter, degrees Brix, moisture, glucose and fructose increased, while malic acid, quinic acid, tannic acid, starch and fibre decreased. In persimmons, weight, moisture, and citric, malic and tannic acids decreased during fruit maturation.