Abstract
IT is a well-known fact that unripe persimmons which are fully coloured but firm are astringent, and that on ripening the astringency disappears concomitant with a softening of the fruit into a jelly-like consistency.
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NAKAYAMA, T., CHICHESTER, C. Astringency of Persimmons (Diospyros kaki, L.). Nature 199, 72–73 (1963). https://doi.org/10.1038/199072a0
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DOI: https://doi.org/10.1038/199072a0
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