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Diospyros kaki, the Oriental persimmon,[2] Chinese persimmon, Japanese persimmon or kaki persimmon,[3] is the most widely cultivated species of the genus Diospyros. Although its first botanical description was not published until 1780,[4][3] D. kaki cultivation in China dates back more than 2000 years.

Names

Whether the species was first described by Carl Peter Thunberg or Carl Linnaeus the Younger is disputed.[5] The scientific name Diospyros kaki L. f. may be used erroneously for this plant. However, Diospyros kaki L. f., published in 1781, is a later homonym of Diospyros kaki Thunb., published in 1780. So the name Diospyros kaki L. f. is taxonomically illegitimate and not accepted.[6][7]

It is called shi (柿) in Chinese, kaki (柿) in Japanese, gam (감) in Korean, kesemek in Indonesia and haluwabed (हलुवाबेद) in Nepali.[citation needed]

Tree

220px Persimmons yamagata 2005 10 - Persimmon
A kaki tree in Nanyo City, Yamagata, Japan

Similar in shape to an apple tree, the kaki tree reaches a size of up to 10 metres (33 ft). Its deciduous leaves are medium to dark green, broadly lanceolate, stiff and equally wide as long. Blooming from May to June, the trees are typically either male or female, but some produce both types of flowers. Furthermore, the sexual expression of a tree may vary from year to year. Unusually, the kaki fruits ripen when the leaves have mostly fallen off the tree, typically in October and November. (Northern Hemisphere)[citation needed]

Pestalotiopsis fungal spp. causes leaf spot on Japanese persimmon.[8]

Flower

Kaki trees typically do not bear until they are 3 to 6 years old. The flowers are 2.0 to 2.5 cm (0.8 to 1.0 in) wide and appear in late spring or early summer, depending on variety and growing area. The tubular flowers have a creamy white color. Female flowers grow singly, while male flowers sometimes may have a pink tint and tend to appear in clusters of three. Diospyros kaki is typically a dioecious species, which means that trees are either male or female, but some cultivated varieties are monoecious. In that case both male and female, and even perfect (male+female), flowers can be found on the same tree. The flowers have four crown-shaped sepals and four petals that form a large calyx.[citation needed]

All varieties (parthenocarpic) will produce seedless fruit in the absence of pollination, but their pollinated flowers will produce more fruit riddled with seeds. Kaki typically suffers very important fruit drop. The first flush of fruit drop happens shortly after flowering, when +/- 50% of the fruit will drop. The second flush happens in August when again many fruits will drop. After this, the rest of the fruit will usually stay on the tree and mature. Fruit drop depends on climatic conditions and water availability. Pollination is not necessary for fruit set, but it may help reduce fruit drop after averse climatic conditions or drought periods.[citation needed]

Fruit

220px Fuyu persimmon fruits%2C one cut open - Persimmon
Two kaki fruits, one cut open
220px Plaquemine. Kaki. Japanese persimmon%2C kaki persimmon. %28Diospyros kaki Thunb.%2C 1780%29 - Persimmon
The fruit of Kaki. Plaquemine (Fr). Kaki (En). Japanese persimmon, kaki persimmon. (Diospyros kaki Thunb., 1780)

The persimmon is an edible sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. It was first cultivated in China more than 2000 years ago, and introduced to Japan in the 7th century and to Korea in the 14th century.[9] It was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s.[10] Numerous cultivars have been selected, and one variety is Diospyros kaki var. sylvestris [citation needed]Makino.

When ripe, the fruit comprises thick pulpy jelly encased in a waxy thin-skinned shell. The spherical to oval fruit, bearing the indented stem and four sepals, can weigh up to 500 grams (18 oz). The smooth, shiny, thin shell ranges in shade from yellow to red-orange. The slightly lighter fleshed fruits can contain up to eight seeds and may have an astringent taste. With increasing maturity, the fruit softens, similar to a kiwifruit.[citation needed]

The high content of tannin in the still-immature kaki provides a bitter component reminiscent of a raw unpeeled chestnut, which weakens with progressive maturation. The furry taste, caused by the tannins, is reduced and finally completely disappears during the ripening process.[citation needed]

The astringent flavour can be removed by treatment with carbon dioxide.[11]

Varieties

Kaki varieties are classified into four basic types, depending on the solubility of their tannin and the presence of seeds. Soluble tannin means that the fruit will have an acrid taste. Insoluble tannin means that there is no acrid taste. In some cases, the presence of seeds will turn the tannin insoluble in the whole of the fruit and in other cases only just around the seeds. this results in the following classification:

  • PCA type: Pollination constant astringent. These kakis have a bitter taste until they become completely soft. The ripening process turns the tannin insoluble, after which all bitterness disappears and the sweet fruit can be enjoyed.
  • PCNA type: Pollination constant non astringent, which is a relatively recent mutation in kaki fruit (a few centuries). In this type of kaki the tannin is always insoluble even when the fruit is still hard. This fruit will always taste sweet without any bitterness in the hard or soft stage.
  • PVNA type: Pollination variant non astringent. This type of fruit has to become soft before it is edible except if it is seeded. A substance in the seed makes the tannin insoluble and thus the seeded fruit will be sweet even when it is still hard. Even one seed is usually sufficient to make the fruit edible. Fruit from the same tree that does not contain seed will taste bitter and needs to soften before it becomes edible.
  • PVA type: Pollination variant astringent. This type of kaki is similar to the previous type but in this case only the flesh around the seeds will have no bitter taste. The rest of the fruit will taste bitter. This is due to a different process in tannin neutralization by the seeds. The result is that sometimes only half of the fruit (the part containing seeds) may be edible and the other half will be bitter if it contains no seeds.

Practically and commercially, only the first two kaki types are important. The other two types are considered astringent kakis for practical reasons and are handled just like the PCA type fruit.

Chemistry

Apart from tannins, triterpenoid compounds such as α-amyrin, uvaol, ursolic acid, 19α-hydroxy ursolic acid and 19 α,24-dihydroxy ursolic acid can be isolated from the leaves of D. kaki.[12]

The high content of the carotenoids beta-cryptoxanthin, beta-carotene, and zeaxanthin, along with some lutein and alpha-carotene makes the kaki fruit nutritionally valuable.[13]

Cultivation

200px Persimmon%28Koushu Hyakume%29 - Persimmon
Variety "Koushu-Hyakume" (astringent - for making dried kaki)

Kaki are grown worldwide, with 90 percent of the total in China, Japan and Korea. In East Asia the main harvest time for kaki is in the months of October and November. The trees lose their leaves by harvest time. Occasionally, the brightly colored fruit is left unharvested on the tree as a decorative effect.

Cultivation of this species at first spread through East Asia. Since the 19th century, kaki partially replaced date-plum (Diospyros lotus, also known as Caucasian persimmon) in some countries in South Europe and West Asia, because kaki have bigger fruits than date-plum; cultivation in California began at that time.

The "Sharon" is a trade name for the "Triumph" variety grown in the fertile Plain of Sharon in Israel. It is a PCA variety which is always treated with carbon dioxide (CO₂) gas to remove astringency before it is marketed. This kaki has a rather squarish shape and it has one of the highest sugar contents of all varieties. Unlike most other varieties, it has a very firm skin which gives it good keeping qualities and good resistance to handling.

300px %E6%9F%BF%E3%82%82%E3%81%8E Picking Persimmons %28%28Kaki mogi%29%29 MET DP144588 - Persimmon
Women Picking Kaki, print by Kitagawa Utamaro, 1804

In Spain, the most important kaki variety is "Rojo Brillante". This PCA variety is mostly grown in the Valencia region in a protected region of origin (DOP) called the "Ribera del Xuquer". During the last decade[when?] a CO₂ treatment procedure has been perfected by which nearly all Rojo Brillante kakis are treated to remove astringency while still retaining their firmness and keeping qualities. This treated kaki fruit is marketed as Spanish Persimon (with one 'm'). Because of this treatment, the "Rojo brillante" kaki has become an easily edible fruit highly appreciated internationally, with increased production.

In Italy the most widely grown variety is "Tipo" (PCA) and some other varieties in smaller quantities. Italy used to be the largest kaki exporting country in Europe, but export diminished significantly as the Spanish kaki succeeded. This drop in export is entirely due to the fact that until now Italian kakis are not CO₂ treated and thus can only be eaten after they have turned soft.[citation needed] Italy has recently developed a CO₂ treatment procedure that can be used on the Tipo variety but it is not commonly used yet.[when?]

Kaki is also produced in Albania, mainly in the Elbasan region. Since 1935–40, it is also grown in small quantities in Bulgaria, particularly in the Upper Thracian Plain and on the Bulgarian Black Sea Coast.[14][15]

In astringent cultivars (cultivated varieties), the fruit has a high proanthocyanidin-type tannin content which makes the immature fruit astringent and bitter.[16] The tannin levels are reduced as the fruit matures. The fruit of those cultivars is not edible in its crisp, firm state; they're edible when soft ripe. The ripe fruit has a soft jelly-like consistency. The Japanese 'Hachiya' is a widely grown astringent cultivar. Other cultivars, such as 'Fuyu', do not contain tannins when firm. Those can be eaten like an apple or can be allowed to go to any stage of ripeness, including to the jelly-like stage. These non-astringent varieties are, however, considered to have a less complex flavor.[17]

United States

In the United States most diospyros kaki production takes place in the states of Florida and California. The first commercial orchards in Florida were planted in the 1870s. Most persimmon orchards in the US are small scale (70% less than 1 acre and 90% less than 5 acres).[18]

In culture

220px Kakinotane 001 - Persimmon
Kaki no tane, a type of rice cracker shaped like persimmon seeds

Throughout Asia, healing properties are attributed to the kaki. They are said to be helpful against stomach ailments and diarrhea. Immature fruits are said to be a treatment for fever, if they ripen in containers until they are sweet as honey. The juice of unripe fruit is said to lower blood pressure and the fruit stem to relieve a cough. To reinforce these effects, the fruit is peeled before use, exposed to the sunlight during the day and to the dew at night, until a white powdery coating forms.[citation needed]

A vase adorned with a kaki cake, a pine branch and an orange is a symbol of the desire for "great happiness in 100 affairs."[citation needed]

Consumption

220px Persimmon %28fuyu%29 - Persimmon
Fuyu persimmon
220px Hoshigaki Making - Persimmon
Persimmons being hung from the eaves of a house to dry in Gifu Prefecture, Japan

The leaves are commonly removed before serving. Though the skin is often removed, it may be eaten, especially when the fruit has ripened and the tannins have significantly broken down, reducing the astringency. They can also be dried; two fruits are attached to a string which is then hung over a pole.[citation needed]

In Korea, it is usually eaten as a dessert or when there are guests at home. The persimmon is cut into sections and the skin and core is usually removed. Persimmons are eaten dry during the winter, and they are very popular amongst children. In autumn, families and farmers from the rural areas collect persimmons and hang them to dry. Powdered sugar is sometimes added to enhance the sweetness.[citation needed]

Persimmon leaves used to wrap sushi is a regional speciality of Nara Prefecture, Japan.[19]

Persimmon vinegar may be made from Oriental persimmons.[citation needed]

References

  1. ^ IUCN SSC Global Tree Specialist Group & Botanic Gardens Conservation International (BGCI) (2021). "Diospyros gokugaki". IUCN Red List of Threatened Species. 2021: e.T173538A197891373. Retrieved 13 May 2022.
  2. ^ Lee, Sangtae; Chang, Kae Sun, eds. (2015). English Names for Korean Native Plants (PDF). Pocheon: Korea National Arboretum. p. 443. ISBN 978-89-97450-98-5. Retrieved 12 March 2019 – via Korea Forest Service.
  3. ^ a b "Diospyros kaki". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 18 September 2020.
  4. ^ Published in Nova Acta Soc. Sc. Upsal. iii. 208, author Carl Peter Thunberg, [Thunb.] (1780); later in Fl. Jap. 157, author Thunb. (1784)."Plant Name Details for Diospyros kaki". IPNI. Retrieved 12 October 2009.
  5. ^ Jules Janick, ed. (22 June 2010). "6. Persimmon genetics and breeding". Plant Breeding Reviews. Vol. 57. John Wiley & Sons. p. 193. ISBN 978-0-470-65016-5.
  6. ^ "Diospyros kaki Thunb". ITIS.
  7. ^ "Diospyros kaki L. f." ITIS.
  8. ^ Yasuda, F.; Kobayashi, T.; Watanabe, H.; Izawa, H. (2003). "Addition of Pestalotiopsis spp. to leaf spot pathogens of Japanese persimmon". J. Gen. Plant Pathol. 69 (1): 29–32. Bibcode:2003JGPP...69...29Y. doi:10.1007/s10327-002-0011-1. S2CID 21156821.
  9. ^ Martínez-Calvo, J.; Naval, M.; Zuriaga, E.; Llácer, G.; Badenes, M. L. (1 January 2013). "Morphological characterization of the IVIA persimmon (Diospyros kaki Thunb.) germplasm collection by multivariate analysis". Genetic Resources and Crop Evolution. 60 (1): 233–241. doi:10.1007/s10722-012-9828-4. ISSN 1573-5109. S2CID 16838322.
  10. ^ The Japanese persimmon was first introduced to the State of São Paulo, afterward expanding across Brazil through Japanese immigration; State of São Paulo is still the greatest producer, with an area of 3,610 hectares dedicated to Japanese persimmon culture in 2003; cf. [1] Archived 14 October 2009 at the Wayback Machine
  11. ^ Matsuo, Tomoaki; Shinohara, Jun-ichi; Ito, Saburo (1976). "An Improvement on Removing Astringency in Persimmon Fruits by Carbon Dioxide Gas". Agricultural and Biological Chemistry. 40 (1). Oxford University Press (OUP): 215–217. doi:10.1080/00021369.1976.10862021. ISSN 0002-1369.
  12. ^ Effect of five triterpenoid compounds isolated from leaves of Diospyroskaki on stimulus-induced superoxide generation and tyrosyl phosphorylation in human polymorphonuclear leukocytes. Guang Chen, Huangwei Lu, Chunlei Wang, Koichi Yamashita, Masanobu Manabe, Suixu Xu and Hiroyuki Kodama, Clinica Chimica Acta, June 2002, Volume 320, Issues 1–2, Pages 11–16,doi:10.1016/S0009-8981(02)00021-9
  13. ^ Zhou, Chunhua; Zhao, Daqiu; Sheng, Yanle; Tao, Jun; Yang, Yong (2011). "Carotenoids in Fruits of Different Persimmon Cultivars". Molecules. 16 (1): 624–636. doi:10.3390/molecules16010624. PMC 6259468. PMID 21242942. Table 3
  14. ^ Иванова, Венелина (21 November 2010). "Най-вкусна е райска ябълка, узряла на клона". 24 часа (in Bulgarian). Retrieved 28 December 2016.
  15. ^ A.I. Yordanov; S.G. Tabakov; V.I. Lichev; G.I. Govedarov (2013). "Testing of newly introduced persimmon cultivars in Bulgaria". Acta Horticulturae (996). International Society for Horticultural Science: 367–370. doi:10.17660/ActaHortic.2013.996.52. ISSN 2406-6168.
  16. ^ A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: in vitro gelation of kaki-tannin by reacting with acetaldehyde. Matsuo T and Itoo S, Agricultural and Biological Chemistry, 1982, 46(3), pages 683-689
  17. ^ Crain, Liz (3 November 2006). "Whether Asian or American, persimmons will grow on you". The Portland Tribune. Archived from the original on 8 June 2011. Retrieved 19 October 2009.
  18. ^ Sarkhosh, Ali; Andersen, Peter C.; Huff, Dustin M. "JAPANESE PERSIMMON CULTIVARS IN FLORIDA1". University of Florida. Retrieved 10 May 2022.
  19. ^ MATCHA (30 May 2022). "Sushi Wrapped in a Leaf? Try the Persimmon Leaf Sushi in Nara". MATCHA - JAPAN TRAVEL WEB MAGAZINE. Retrieved 6 January 2024.

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220px Fuyu persimmon fruits%2C one cut open - Persimmon
Oriental persimmon fruit, whole and halved, of the firm cultivar 'fuyu'.
220px Persimmon fruit seed - Persimmon
Persimmon fruit seed
220px Persimmons at Bilpin Pine Crest - Persimmon
Persimmons on a tree at Bilpin, New South Wales.

The persimmon (/pərˈsɪmən/) is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the kaki persimmon, Diospyros kaki[1]  – Diospyros is in the family Ebenaceae, and a number of non-persimmon species of the genus are grown for ebony timber. In 2022, China produced 77% of the world total of persimmons.

Description

Like the tomato, the persimmon is not a berry in the general culinary sense, but its morphology as a single fleshy fruit derived from the ovary of a single flower means it is a berry in the botanical sense. The tree Diospyros kaki is the most widely cultivated species of persimmon. Typically the tree reaches 4.5 to 18 metres (15 to 60 feet) in height and is round-topped.[1] It usually stands erect, but sometimes can be crooked or have a willowy appearance.[1] The leaves are 7–15 centimetres (3–6 inches) long, and are oblong in shape with brown-hairy petioles 2 cm (34 in) in length.[1] They are leathery and glossy on the upper surface, brown and silky underneath.[1] The leaves are deciduous and bluish-green in color. In autumn, they turn to yellow, orange, or red.[1]

Persimmon trees are typically dioecious,[2] meaning male and female flowers are produced on separate trees.[1] Some trees have both male and female flowers and in rare cases may bear a perfect flower, which contains both male and female reproductive organs in one flower.[2] Male flowers are pink[2] and appear in groups of three.[1] They have a four-parted calyx, a corolla, and 24 stamens in two rows.[1] Female flowers are creamy-white[2] and appear singly.[1] They have a large calyx, a four-parted, yellow corolla, eight undeveloped stamens, and a rounded ovary bearing the style and stigma.[1] 'Perfect' flowers are a cross between the two.[1][2]

Persimmon fruit matures late in the fall and can stay on the tree until winter.[2] In color, the ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species and variety.[1] They similarly vary in size from1.5 to 9 cm (12 to 3+12 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped.[3] The flesh is astringent until fully ripe and is yellow, orange, or dark-brown in color.[1] The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit is high in sucrose, mainly in the form of fructose and glucose content, and is sweet in taste.[4]

Chemistry

Persimmon fruits contain the phytochemicals catechin, gallocatechin[5] and betulinic acid.[6]

Taxonomy

Selected species

220px Gyeongcheon Myeon %28Wanju%29   October 2017 %281%29 - Persimmon
Oriental persimmon tree with fruit – Wanju County, South Korea
220px Persimmonssidebyside - Persimmon
Comparison of 'Hachiya' and 'Jiro' cultivar kaki persimmon size
220px PersimmonWatercolor - Persimmon
Japanese persimmon (cultivar 'Hachiya') – watercolor 1887

While many species of Diospyros bear fruit inedible to humans or only occasionally gathered, the following are grown for their edible fruit:

Diospyros kaki (Oriental persimmon)

Oriental persimmon, Chinese persimmon or Japanese persimmon[7] (Diospyros kaki) is the most commercially important persimmon. It is native to China, Northeast India and northern Indochina.[8][9] It was first cultivated in China more than 2,000 years ago, and introduced to Japan in the 7th century and to Korea in the 14th century.[10] China, Japan and South Korea are also the top producers of persimmon. It is known as shi (柿) in Chinese, kaki (柿) in Japanese and gam (감) in Korean and also known as Korean mango. It is known as haluwabed (हलुवाबेद) in Nepal and it is used for various culinary purposes and eaten as a seasonal fruit. In Nepal, it is one of the most popular fruits and has been consumed for a very long time. It was introduced to California and southern Europe in the 1800s and to Brazil in the 1890s, in the State of São Paulo, afterwards spreading across Brazil with Japanese immigrants; the State of São Paulo is still the greatest producer within Brazil, with an area of 3,610 hectares (8,900 acres) dedicated to persimmon culture in 2003;[11] It is deciduous, with broad, stiff leaves. Its fruits are sweet and slightly tangy with a soft to occasionally fibrous texture.

Varieties
220px Fuyu Persimmon %28Diospyros Kaki%29 - Persimmon
A whole Jiro persimmon fruit and a cross-section
220px %D0%94%D0%BE%D0%B7%D1%80%D1%96%D0%BB%D0%B8%D0%B9 %D0%BF%D0%BB%D1%96%D0%B4 %D1%85%D1%83%D1%80%D0%BC%D0%B8 %D0%BA%D0%B0%D0%B2%D0%BA%D0%B0%D0%B7%D1%8C%D0%BA%D0%BE%D1%97 %28Diospyros lotus%29 - Persimmon
Diospyros lotus fruit
220px Bisbul Pasar Terapung Lok Baintan - Persimmon
Velvet-apples in South Kalimantan
220px Texas Persimmon %28Diospyros texana%29 - Persimmon
Diospyros texana (Texas persimmon)

Numerous cultivars have been selected. Some varieties are edible in the crisp, firm state but it has its best flavor when allowed to rest and soften slightly after harvest. The Japanese cultivar 'Hachiya' is widely grown. The fruit has a high tannin content, which makes the unripe fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like 'Hachiya' must be completely ripened before consumption. When ripe, this fruit consists of thick, pulpy jelly encased in a waxy thin-skinned shell.[citation needed]

Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent.

The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before completely softened. The astringency of tannins is removed in various ways. Examples include ripening by exposure to light for several days and wrapping the fruit in paper (probably because this increases the ethylene concentration of the surrounding air). Ethylene ripening can be increased in reliability and evenness, and the process can be greatly accelerated by adding ethylene gas to the atmosphere in which the fruit is stored. For domestic purposes, the most convenient and effective process is to store the ripening persimmons in a clean, dry container together with other varieties of fruit that give off particularly large quantities of ethylene while they are ripening; apples and related fruits such as pears are effective, as well as bananas and several others. Other chemicals are used commercially in artificially ripening persimmons or delaying their ripening. Examples include alcohol and carbon dioxide,[12] which change tannin into the insoluble form. Such bletting processes sometimes are jump-started by exposing the fruit to cold or frost. The resultant cell damage stimulates the release of ethylene, which promotes cellular wall breakdown. Astringent varieties of persimmons also can be prepared for commercial purposes by drying. Tanenashi fruit will occasionally contain a seed or two, which can be planted and will yield a larger, more vertical tree than when merely grafted onto the D. virginiana rootstock most commonly used in the U.S. Such seedling trees may produce fruit that bears more seeds, usually six to eight per fruit, and the fruit itself may vary slightly from the parent tree. Seedlings are said to be more susceptible to root nematodes.

The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests but rather are far less astringent before ripening and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm and remain edible when very soft.

There is a third type, less commonly available, the pollination-variant non-astringent persimmons. When fully pollinated, the flesh of these fruit is brown inside—known as goma in Japan—and the fruit can be eaten when firm. These varieties are highly sought after. Tsurunoko, sold as "chocolate persimmon" for its dark brown flesh, Maru, sold as "cinnamon persimmon" for its spicy flavor, and Hyakume, sold as "brown sugar", are the three best known.

  • Astringent
    • 'Dōjō hachiya' (ja: 堂上蜂屋)
    • Giombo, large fruits. Pollination-variant[13]
    • Hachiya, (ja: 蜂屋), 'Kōshū hyakume' (ja: 甲州百目), 'Fuji' (ja: 富士) cone shaped and bright orange[14]
    • Hongsi (Korean: 홍시)
    • Ormond, (also known as Christmas Persimmon) long conical fruit[15]
    • Saijō, (ja: 西条) very sweet conical fruit[13]
    • Sheng
    • Tanenashi, orange fruit which stores well on the tree[14]
      • 'Hiratanenashi,' (ja: 平核無) major commercial variety in Japan[15]
      • 'Tone wase' (ja: 刀根早生)
    • Tamopan, very large and flat. Has a ring around the middle[14]
    • Maru, (cinnamon)[16]
    • Tsurunoko, (chocolate)[16]
    • Tipo, Italian variety[17]
    • Cioccolatino
    • Fankio, produced large golden fruit[14]
    • Eureka, medium sized flat red fruit[14]
    • Hyakume, (brown sugar)[14]
      • Yomato Hyakume, pollination variant with large fruit[15]
    • Gosho, (giant Fuyu)[14] also known as Gosho-gaki. Seeded fruit have darker flesh and better flavor[18]
    • Great Wall, Chinese variant with medium orange fruit[13]
    • Sheng, squat medium to large fruit with a gelatinous texture[13]
    • Triumph, sweet small square fruit[13]
    • Rojo Brillante, Spanish variety[19]
    • Ribera Sun, Spanish variety derived from the Rojo Brillante. Earlier ripening than Rojo Brillante[19]
    • Nishumura Wase, pollination variant and early ripening[15]
    • Gailey, small-medium fruit[15]
  • Non-astringent
    • Dan gam (Korean, 단감)
    • Fuyū, (ja: 富有) medium sized flattened orange color fruit. Easily damaged by frost[14]
      • Matsumoto Wase Fuyu, bud sport of Fuyu. Heavy bearing and early ripening[15]
    • 'Hanagosho,' (ja: 花御所) large tree with good crop regulation[15]
    • Shogatsu, similar to Hanagosho[15]
    • Izu, (ja: 伊豆) medium fruit. More cold hardy than Fuyu.[14] Early to ripen[13]
    • Jirō, (ja: 次郎柿) medium to large fruit. Yield is unpredictable when trees are young[13]
      • Maekawa Jiro, Jiro derived variant with large fruit[13]
      • Ichikikei Jiro, bud sport of Jiro. Medium-large fruit[15]
      • Maekawa Jiro, bud sport of Jiro. Large oblate fruit[15]
    • 'Sōshū' (ja: 早秋)
    • 'Taishū' (ja: 太秋)
    • Vainiglia, traditional variety from the Campania region of Italy. Yellow orange with the taste of vanilla[17]
    • Midia, very large fruit with an indented ring[13]
    • Suruga, sweet and spicy fruit.[13] Late ripening[15]
    • California Fuyu, also known as Cal-Fuyu and often marketed as Fuyu[18]
    • Hana Fuyu, grown in California and marketed as Giant Fuyu. Large but not flavorful[18]
    • California Maru, grown in California as Jiro for years. Excellent eating quality[18]
    • Fuji, grown in California and Japan. Marketed as Hachiya in Japan[18]
    • Zenji Maru, old variety with a deep red color when ripe[18]

Diospyros lotus (date-plum)

Date-plum (Diospyros lotus), also known as lotus persimmon, is native to temperate Asia and southeast Europe. Its English name probably derives from Persian Khormaloo خرمالو literally "date-plum", referring to the taste of this fruit, which is reminiscent of both plums and dates.[citation needed]

Diospyros decandra

Diospyros decandra is native to Mainland Southeast Asia and its fruit peel is golden yellow.

Diospyros virginiana (American persimmon)

American persimmon (Diospyros virginiana) is native to the eastern United States. Harvested in the fall or after the first frost, its fruit is eaten fresh, in baked goods, in steamed puddings,[20] and to make a mildly alcoholic beverage called persimmon beer.[21]

Varieties

Diospyros blancoi (velvet persimmon)

The Mabolo or velvet-apple (Diospyros blancoi; syn. Diospyros discolor) is native to Taiwan, the Philippines and Borneo.[23]

Diospyros texana (Texas persimmon)

Texas persimmon (Diospyros texana) is native to central and west Texas and southwest Oklahoma in the United States, and eastern Chihuahua, Coahuila, Nuevo León, and Tamaulipas in northeastern Mexico. The fruit of D. texana are black, subglobose berries with a diameter of1.5–2.5 cm (58–1 in) that ripen in August.[24] The fleshy berries become edible when they turn dark purple or black, at which point they are sweet and can be eaten from the hand or made into pudding or custard.[25]

Etymology

The word persimmon is derived from putchamin, pasiminan, pechimin or pessamin, from Powhatan, an Algonquian language of the southern and eastern United States, meaning "a dry fruit".[26] Other sources have suggested that the word "persimmon" comes from a Persian word meaning date-plum.[citation needed] It was first used in English in the early 17th century.[27]

Production

Persimmon production
2022, millions of tonnes
23px Flag of the People%27s Republic of China.svg - Persimmon China3.40
23px Flag of South Korea.svg - Persimmon South Korea0.23
23px Flag of Japan.svg - Persimmon Japan0.22
23px Flag of Azerbaijan.svg - Persimmon Azerbaijan0.18
22px Flag of Brazil.svg - Persimmon Brazil0.16
World4.44
Source: FAOSTAT of the United Nations[28]
220px NP Himachal Pradesh 17 %286347507849%29 - Persimmon
Persimmons for sale at a fruit market in Kullu, Himachal Pradesh, India.

In 2022, world production of persimmons was 4.44 million tonnes, led by China with 77% of the total (table).

In China, the Taiqiu persimmon variety yields approximately 30 tonnes of fruit per year at full production.[29]

Australia

The persimmon was introduced to Australia by Chinese immigrants in the 1850s. Only astringent varieties were cultivated until the introduction of non-astringent varieties from Japan in the 1970s. In 2022 the vast majority of persimmons sold domestically in Australia were non-astringent varieties.[30]

Azerbaijan

Persimmons are one of Azerbaijan's most important non-petroleum exports. The main export markets are Russia, Ukraine, Belarus, Iran, Kazakhstan and the United Arab Emirates.[31]

India

250px Persimmons for sale - Persimmon
Persimmons for sale, Kolkata, West Bengal, India

Persimmons have various local names across India, including japani phal or amar phal in Uttar Pradesh, amlok in Assam, lukum in Manipur, and Seemai Panichai in Tamilnadu. They are grown in Jammu & Kashmir, Himachal Pradesh, Tamil Nadu, Uttarakhand, Sikkim, Darjeeling Region of West Bengal & Arunachal Pradesh.[citation needed]

Israel

The primary variety produced in Israel is the Sharon fruit. Israel produces 30,000 tonnes (33,000 short tons) of Sharon fruit a year.[16]

"Sharon fruit" (named after the Sharon plain in Israel) is the marketing name for the Israeli-bred cultivar 'Triumph'.[32] As with most commercial pollination-variant-astringent persimmons, the fruit are ripened off the tree by exposing them to carbon dioxide. The "sharon fruit" has no core, is seedless and particularly sweet, and can be eaten whole.[32]

Spain

The primary variety produced in Spain is the Rojo Brillante. Spain produces 400,000 tons of Rojo Brillante a year.[16]

In the Valencia region of Spain, there is a production area of kaki called the "Ribera del Xùquer" which has a protected label and where only persimmons of the variety "Rojo Brillante" or derived mutations are cultivated. The largest part of these astringent type persimmons are CO2 treated to remove astringency and marketed as "Persimon" with one "m", which is a registered trademark.[33][34]

United States

California produces 10,000 short tons or 9,100 tonnes of Fuyu a year. Most persimmons produced in California are seedless.[16] California and Florida account for most commercial production. The first commercial orchards in Florida were planted in the 1870s and production peaked in the 1990s before declining. Most persimmon orchards in the US are small scale (70% less than 1 acre or 0.5 hectares and 90% less than 5 acres or 2 hectares).[15]

Toxicity

Unripe persimmons contain the soluble tannin shibuol, which, upon contact with a weak acid, polymerizes in the stomach and forms a gluey coagulum, a "foodball" or phytobezoar, that can affix with other stomach matter.[35] These phytobezoars are often very hard and almost woody in consistency. More than 85% of phytobezoars are caused by ingestion of unripened persimmons.[36] Persimmon bezoars (diospyrobezoars) often occur in epidemics in regions where the fruit is grown.[37][38]

Uses

Persimmons are eaten fresh, dried, raw or cooked. When eaten fresh, they are usually eaten whole like an apple in bite-size slices and may be peeled, although the skin is edible. One way to consume ripe persimmons, which may have soft texture, is to remove the top leaf with a paring knife and scoop out the flesh with a spoon. Riper persimmons can also be eaten by removing the top leaf, breaking the fruit in half, and eating from the inside out. The flesh ranges from firm to mushy, and, when firm owing to being unripe, has an apple-like crunch. Some varieties are completely inedible until they are fully ripe, such as American persimmons (Diospyros virginiana)[41] and Diospyros digyna.[citation needed] The leaves can be used to make a tisane and the seeds can be roasted.[42]

In Korea, dried persimmon fruits are used to make the traditional Korean spicy punch sujeonggwa,[43] while the matured, fermented fruit is used to make a persimmon vinegar called gamsikcho.[44]

In Taiwan, fruits of astringent varieties are sealed in jars filled with limewater to get rid of bitterness. Slightly hardened in the process, they are sold under the name "crisp persimmon" (cuishi) or "water persimmon" (shuishizi). Preparation time is dependent upon temperature (5 to 7 days at 25–28 °C or 77–82 °F).

For centuries, Japanese have consumed persimmon leaf tea (Kaki-No-Ha Cha) made from the dried leaves of "kaki" persimmons (Diospyros kaki).[45] In some areas of Manchuria and Korea, the dried leaves of the fruit are used for making tea. The Korean name for this tea is gamnip cha.

In the US from Ohio southward, persimmons are harvested and used in a variety of dessert dishes, most notably pies. They can be used in cookies, cakes, puddings, salads, curries and as a topping for breakfast cereal. Persimmon pudding is a baked dessert made with fresh persimmons that has the consistency of pumpkin pie but resembles a brownie and is almost always topped with whipped cream. An annual persimmon festival, featuring a persimmon pudding contest, is held every September in Mitchell, Indiana.

Persimmons may be stored at room temperature 20 °C (68 °F) where they will continue to ripen. In northern China, unripe persimmons are frozen outdoors during winter to speed up the ripening process.

Ripe persimmons can be refrigerated for as long as a couple of weeks,[46] though extreme temperature changes may contribute to a mushy texture. It is recommended to store persimmons stem end down.[30]

Persimmons can also be fermented in the manner of black garlic.[30]

Dried

In China, Korea, Japan and Vietnam, persimmons after harvesting are prepared using traditional hand-drying techniques outdoors for two to three weeks. The fruit is then further dried by exposure to heat over several days before being shipped to market, to be sold as dried fruit. In Japan, the dried persimmon fruit is called hoshigaki, in China shìbǐng (柿餠), in Korea gotgam or Geonsi (乾枾), and in Vietnam hồng khô (紅枯). It is eaten as a snack or dessert and used for other culinary purposes.

Nutrition

Persimmons have higher levels of dietary fiber and some dietary minerals than apples,[47] but overall are not a significant source of micronutrients, except for manganese (17% of the Daily Value, DV) and provitamin A beta-carotene (10% DV, table for raw Japanese persimmons per 100-gram amount). Raw American persimmons are a rich source of vitamin C (80% DV per 100g) and iron (19% DV).

Culture

In Ozark folklore, the severity of the upcoming winter is said to be predictable by slicing a persimmon seed and seeing whether it is shaped like a knife, fork, or spoon within.[48] According to the Missouri Department of Conservation, this is not a reliable method.[49]

In Korean folklore the dried persimmon (gotgam, Korean: 곶감) has a reputation for scaring away tigers.[50]

In Malaysia and Singapore, large persimmons are viewed as a status symbol.[30]

Diseases

In 1999, the first report of leaf blight on sweet persimmon tree by fungal pathogen Pestalotiopsis theae in Spain was documented.[51]

References

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  2. ^ a b c d e f "Diospyros kaki 'Fuyu' – Plant Finder". www.missouribotanicalgarden.org.
  3. ^ Carley Petersen and Annabelle Martin. "General Crop Information: Persimmon". University of Hawaii, Extension Entomology & UH-CTAHR Integrated Pest Management Program. Retrieved 15 January 2007.
  4. ^ Butt, Masood Sadiq; Sultan, M. Tauseef; Aziz, Mahwish; Naz, Ambreen; Ahmed, Waqas; Kumar, Naresh; Imran, Muhammad (4 May 2015). "Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims". EXCLI Journal. 14: 542–61. doi:10.17179/excli2015-159. PMC 4817420. PMID 27047315.
  5. ^ Nakatsubo, Fumiaki; Enokita, Kenichi; Murakami, Koji; Yonemori, Keizo; Sugiura, Akira; Utsunomiya, Naoki; Subhadrabandhu, Suranant (October 2005). "Chemical structures of the condensed tannins in the fruits of Diospyros species". Journal of Wood Science. 48 (5). Japan: Springer Japan: 414–18. doi:10.1007/BF00770702. S2CID 195303798.
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  48. ^ University of Mo. Extension (11 July 2008). "Persimmon Seeds Predict: Warm Winter, Above Average Snow Fall in the Ozarks". FreShare. Archived from the original on 24 October 2014.
  49. ^ Ruch, Amber (6 October 2021). "Fork, knife or spoon: Checking persimmon seeds to predict winter weather". kfvs12.com. KFVS 12. Retrieved 6 May 2022.
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  51. ^ Tuset, J.J.; Hinarejos, C.; Mira, J.L. (1999). "First report of leaf blight on sweet persimmon tree by Pestalotiopsis theae in Spain". Plant Disease. 83 (11): 1070. doi:10.1094/PDIS.1999.83.11.1070C. PMID 30841281.
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