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研究了三种不同甘、涩类型柿果实中可溶性单宁含量、单宁细胞和薄壁细胞发育规律，结果表明：完全甜柿和不完全甜柿的主要脱涩期明显不同，前者在果实发育的早期，后者在近熟期；完全甜柿自然脱涩主要是由于薄壁细胞的持续增大和单宁细胞的早期停止发育，造成单宁细胞占果肉面积比下降所致，而不完全甜柿的树上脱涩主要依赖果实成熟前单宁的凝固作用。在涩柿中这两种机制都不存在，因而不能自然脱涩。在杭州地区，细胞发育及脱涩过程略早于原产地。
The contents of soluble tannin, tannin cells and parenchyma cells in three kinds of sweet and persimmon fruits were studied. The results showed that the main de-astringent periods of completely persimmon and incomplete persimmon were obviously different, Of the early, the latter at the near maturity; completely persimmon natural deastringency is mainly due to the continuous increase in parenchyma cells and the early cessation of the development of tannin cells, resulting in tannin cells accounted for pulp area ratio decreased due to not completely sweet Astringency on the tree of persimmon mainly depends on the coagulation effect of the tannin before ripening. Astringency persimmon in the two mechanisms do not exist, and therefore can not naturally astringent. In Hangzhou area, cell development and astringency slightly earlier than the origin.