标题：Changes of Major Phenolic Compounds, Major Carotenoids and L-Ascorbic Acid Composition Determined by HPLC in Persimmon (Diospyros kaki L.) During Ripening
摘要：In this study, major phenolic compounds, major carotenoids and L-ascorbic acid change of fuyu (non-astringent) and hachiya (astringent) cultivars of persimmon were studied by HPLC during ripening period. Especially in hachiya cv, known to be astringent, phenolic compounds decreased from 3747,0 mg/kg to 132,05 mg/kg at the end of ripening. The highest value of phenolic compounds was 84,7 mg/kg during ripening, decreasing to 39,6 mg/kg for fuyu cv. Carotenoids steadily increased to 36,5 mg/kg and 73,5 mg/kg at the end of ripening in fuyu and hachiya cvs, respectively. L-ascorbic acid amount decreased to 15,4 mg/kg in fuyu cv but increased to 15,9 mg/kg in hachiya cv at the end of ripening.
