The experiment was tested with fruits of eight varieties which were produced in Kyung Pook and Kyung Nam District and was carried out to investigate the chancres of sobuble tannin content, hardness and sugar content during the removal of astringency, and, further more, the changes of quality after the removal of astringency.
The results were as follows:
1. Soluble tannin content of Sagoksi was most in eight varieties and than was Euisung-Bansi and Chungdo-Bansi in that order.
The time required of the removal of astringency tools 2.5 days in Dansungsi, 4.5days in Sagoksi.
2. Hardness was the firmest in Sagoksi and Chungdo-Bansi and it was gradually decreased as the harvest time of fruits was delayed.
3. In content of sugar, Gojongsi was most amount and Sagoksi was least amount in all varieties.
Changes of sugar content showed a gradual decrease during the removal of astringency. 4. Quality of fruit after the removal of astringency was of a very superior quality in Chungdo-Bansi, Sagoksi and Euisung-Bansi.
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