【摘要】 为探究涩柿品种果实在生长期的理化指标变化规律及成熟果实抗氧化特性，评价不同柿果品质。采用对比试验法，分析了31个涩柿品种在盛花期75 d至165 d果实生长过程单果质量、可溶性固形物、总酚、缩合单宁、总黄酮的变化规律及成熟果实的DPPH、ABTS自由基清除能力、Fe³⁺还原能力（FRAP）。31个涩柿品种单果质量随生长时间的延长均有增大，但不同品种间增重差异较大，均在盛花期后165 d左右达到最大值；可溶性固形物含量呈现随生长时间的延长而增加的趋势。品种和采收时间均对柿果的总酚、缩合单宁、总黄酮含量和抗氧化能力影响显著。大部分品种的总酚与缩合单宁含量在花后75 d达到最高，后逐渐降低，总黄酮含量变化趋势则相反。各品种柿果实大多在花后75 d表现出较好的抗氧化能力，柿果实生长期抗氧化特性强弱与果实的总酚、缩合单宁含量、总黄酮含量相关，DPPH、ABTS自由基清除能力、FRAP能力与总酚、缩合单宁含量正相关，与总黄酮含量呈负相关。更多还原

【Abstract】 To explore the change in physicochemical indexes of fruits in different astringent persimmon varieties during their growth and antioxidant properties of ripe fruits, a comparative experimental method was used. This study analyzed the changes in single fruit mass, soluble solids, total phenols, condensed tannins and total flavonoids in 31 astringent persimmon varieties from 75 to 165 days after flowering.The DPPH,ABTS free radical scavenging ability, Fe³⁺ reducing ability（FRAP） of ripe fruits were assessed.The single fruit mass of 31 astringent persimmon varieties of single fruit mass increased with the prolonged growth, though the extent of weight gain varied significantly between varieties reaching its peak about 165 days after flowering. The soluble solids content showed similar increasing trend over time.Both variety type and harvest time had significant effects on the total phenol, condensed tannin, and total flavonoid content, as well as antioxidant capacity of persimmon fruits. In most varieties, total phenol and condensed tannin contents reached the highest at 75 days after flowering, and then gradually decreased, while total flavonoid content followed an opposite pattern.The antioxidant capacity of most varieties was higher at 75 days after flowering. The antioxidant properties of persimmon fruits during the growth period was correlated with the total phenol, condensed tannin content, and total flavonoid content of the fruits, and the scavenging capacity of free radicals of DPPH,ABTS,and FRAP was positively correlated with the total phenol and condensed tannin content, while exhibiting a negative correlation with the total flavonoid content.更多还原