Phenylpropanoid Metabolism in Astringent and Nonastringent Persimmon () Cultivars Determines Sensitivity to Infection.

Fruits of nonastringent persimmon cultivars, as compared to astringent ones, were more resistant to infection despite having lower polyphenol content. Metabolic analysis from the pulp of nonastringent "Shinshu", as compared to the astringent "Triumph", revealed a higher concentration of salicylic, coumaric, quinic, 5--feruloyl quinic, ferulic acids, β-glucogallin, gallocatechin, catechin, and procyanidins. Selected compounds like salicylic, ferulic, and ρ-coumaric acids inhibited growth, and higher activity was demonstrated for methyl ferulic and methyl ρ-coumaric acids. These compounds also reduced growth and the black spot disease in stored fruits. On the other hand, methyl gallic acid was a predominant compound in the "Triumph" pulp, as compared to the "Shinshu" pulp, and it augmented growth and . Our results might explain the high sensitivity of the cultivar "Triumph" to . It also emphasizes that specific phenolic compounds, and not the total phenol, affect susceptibility to fungal infection.