경남북지방(慶南北地方)에서 많이 재배(栽培)되고 있는 품종중(品種中) 8품종(品種)의 삽시(澁?)를 선정(選定)하여 탈삽(脫澁)에 따른 가용성(可溶性) tannin의 변화(變化), 경도(硬度) 및 당(糖)의 변화(變化)와 아울러 탈삽후(脫澁後)의 품질변화(品質變化)에 대(對)하여 조사(調査)한 결과(結果)는 다음과 같다. 1. 가용성(可溶性) tannin의 함량(含量)은 사곡시(舍谷?), 의성반시(義城盤?) 청도반시(淸道盤?)의 순(順)으로 많았으며 탈삽소요일수(脫澁所要日數)는 단성시(丹城?)가 2.5일(日)로 가장 빨랐으며 사곡시(舍谷?)가 가장 늦은 4.5일(日)이었다. 2. 경도(硬度)는 사곡시(舍谷?), 청도반시(淸道盤?)가 가장 높았고 채취 시기가 늦은 품종(品種)일수록 점차 저하(低下)되었다. 3. 당(糖)의 함량(含量)은 고종시(高宗?)가 가장 높았으며 사곡시(舍谷?)가 낮았다. 그리고 탈삽경과중(脫澁經過中) 당(糖)의 변화(變化)는 점차(漸次) 감소(減少)하였다. 4. 탈삽후(脫澁後) 품질유지(品質維持), 청도반시(淸道盤?), 사곡시(舍谷?), 의성반시(義城盤?)의 3품종(品種)이 양호(良好)하였다.
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 changes 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.
