甜柿是柿(Diospyros kaki Linn.f.)树的自然类型,属日本主要栽培果树之一,其特点是果实采后不需人工脱涩即可食用,甜脆爽口,风味独特。近年来,日本甜柿已在我国大量引种栽培,国内对甜柿的生物学习性和栽培方法已作了不少观察和研究。但对甜柿果实的生长发育过程及果实发育期间生化物质消长规律的研究尚未见报道。作为柿果主要成份 Persimmon is a natural type of Diospyros kaki Linn.f., which is one of the major cultivated fruit trees in Japan. Its characteristics are that it can be eaten without any artificial desiccation after harvest, sweet and refreshing, and unique in flavor. In recent years, Japanese persimmon has been introduced in large quantities in China, and the domestic research on the biological habits and cultivation methods of persimmon has made a lot of observations and researches. However, there is no report about the growth and development of persimmon fruits and the laws of the growth and decay of biochemical substances during fruit development. As the main component of persimmon fruit