1. A B Skin color Flesh firmness Flesh juiciness & ºBrix
Sugar composition A B
Fig.1. Measurement positions for Japanese persimmon fruit skin color (color chart and hue angle), flesh firmness, flesh juiciness, °Brix, and sugar composition.

2. ‘Taishu’ ‘Fuyu’ ‘Youhou’ Color chart Hue angle (º)
Skin color = yellow-orange
Hue angle = 66.7º
Color chart = 4.7
‘Fuyu’
Skin color = orange
Hue angle = 52.9º
Color chart = 6.2
‘Youhou’
Skin color = red-orange
Hue angle = 47.4º
Color chart = 7.6
Color chart
Hue angle (º)
　Reddish Orangish　　 Yellowish
Fig. 2. Relationship between hue angle and color chart value of 7 pollination constant non-astringent (PCNA)-type cultivars of Japanese persimmon in seasons. Representative cultivar of skin color was as follows: yellow-orange skinned ‘Taishu’, orange skinned ‘Fuyu’, and red-orange skinned ‘Youhou’.

3. 1. 2. 3. 4. Weighing peeled flesh (15-20 g) wrapped in
one layer of medical
gauze 1. 2.
Hand-pressing for 15s
(only one press) 3.
Measuring the resulting
juice in a 25-mL
messcylinder 4.
Flesh juiciness was
expressed as mL g-1FW
Fig. S1.　Measurement of flesh juiciness in Japanese persimmon fruit.

4. Procedure A Procedure B
Weighing peeled flesh (8-10 g) and transferred to a 50ml of heat-tolerant
tube in half-screwcapped
Immediately microwave-irradiated for 730W at 60 s
Immediately microwave-irradiated
for 730W at 60 s
Grounded in a laboratory blender with ca. 10 ml 80% ethanol (repeated 3 times)
Grounded in a laboratory blender
with ca. 10 ml deionized water (repeated 3times)
Puree was centrifuged at 5000×g at 25 ºC for 10 min
Resulting supernatant was topped up to 50 ml with deionized water and filtered through a 0.45 mm filter
HPLC analysis
Excluded ethanol with a rotary
evaporator
Dissolved with ca. 30ml of deionized water
Resulting supernatant was topped
up to 50 ml with deionized water
and filtered through a 0.45 mm filter
Fig. S2.　Procedure of sugar extraction by 80% ethanol (A) and deionized water (B) in Japanese persimmon fruit.