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The changes of texture, composition of cell wall polysaccharides, polygalacturonase(PG) activity and soaking effect during preserving of persimmon at various tempoeratures were estimated for the purpose of investigating the softening characteristics of persimmon fruit, The softening of persimmon was most promoted at 25℃, where in the higher temperature, at 45℃ it was inhibited. During softening adhesiveness increased, cohesiveness and gumminess decreased, This phenomenon was obvious at 25℃. By soaking in water at 50℃, 70℃ for 30 minutes PG activity and softening was inhibited. Ionically associated pectin (IAP) and covalently bounded pectin(CBP) fractionated from crude cell wall of fresh persimmon were respectively degraded about 60% by PG curde enzyme of softened persimmon. And the degraded ratio of polysaccharides composed of pentose and hexose was very similar to that of polyuronide.
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