Advances in metabolism and genetic control of astringency in persimmon (Diospyros kaki Thunb.) fruit: A review

Persimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency. cultivars are classified according to pollination and presence astringency at harvest. The different characteristics between persimmon lead metabolic pathways for loss aim this review is gather information about advances literature on metabolism fruit. mostly catechins or epicatechins, biosynthesized from substrates shikimic acid pathway, via biosynthetic phenylpropanoids flavonoids, gallic units, precursors anthocyanin pathway. Two enzymes have been identified as key pathway: leucoanthocyanidin reductase anthocyanidin reductase. Non-astringent fruit development, however, expression genes that encode essential pathway reduced early stages, interrupting accumulation proanthocyanidins. Acetaldehyde responsible compound polymerization consequent reduction In certain non-astringent cultivars, polymerized by acetaldehyde final stages development transported vacuole, blocking transport GST MATE, supposed be process. other can happen due dilution result increase volume. removal astringent occurs through application postharvest treatments induce synthesis Exposure ethylene, high CO2 concentration ethanol most used technologies purpose. Despite made last decade, complex involves several still need elucidated better understanding effects