Phenolic compounds in persimmon during maturation and on‐tree ripening

Changes in weight, Brixº, moisture and phenolic substances, extractable with water, methanol and aqueous methanolic solution, were determined during maturation and on‐tree ripening (120 days) of persimmon. Fruit weight increased during maturation (40 to 169 g/fruit) and then decreased to an average value of 145 g/fruit on ripening. Brixº increased throughout from 15 to 20 while moisture content exhibited irregular trend. Maturation time and extracting solvents significantly influenced the polyphenolic compounds (P < 0.05). The concentration of sinapine, catechin and procyanidine in relation to different extractants showed an overall decreasing pattern during maturation and ripening. However, total phenolics exhibited an upsurge after 60 days while leucoanthocyanidine values increased between 15–75 days followed by reduction with each solvent. An overall significant linear correlation (r = −0.811 to −0.916) was found between the loss of polyphenols except leucoanthocyanidine and maturation/ripening time (P < 0.05).