Editing Persimmon (section)

====''Diospyros kaki'' (Oriental persimmon)====
Oriental persimmon, Chinese persimmon or Japanese persimmon<ref>{{GRIN | name = ''Diospyros kaki'' Thunb.| id = 14293| access-date = 23 January 2021 }}</ref> (''[[Diospyros kaki]]'') is the most commercially important persimmon. It is native to China, [[Northeast India]] and northern [[Indochina]].<ref>{{Cite web|last=|first=|date=2001-10-21|title=''Diospyros kaki''|url=https://gd.eppo.int/taxon/DOSKA|url-status=live|archive-url=https://web.archive.org/web/20191225170505/https://gd.eppo.int/taxon/DOSKA|archive-date=2019-12-25|access-date=2021-01-23|website=EPPO Global Database}}</ref><ref>{{Cite web|title=''Diospyros kaki'' L.f.|url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:322553-1|access-date=2021-01-23|website=Plants of the World Online|publisher=Kew Science}}</ref> 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.<ref>{{cite journal |last1=Martínez-Calvo |first1=J. |last2=Naval |first2=M. |last3=Zuriaga |first3=E. |last4=Llácer |first4=G. |last5=Badenes |first5=M. L. |title=Morphological characterization of the IVIA persimmon (''Diospyros kaki'' Thunb.) germplasm collection by multivariate analysis |journal=Genetic Resources and Crop Evolution |date=January 2013 |volume=60 |issue=1 |pages=233–41 |doi=10.1007/s10722-012-9828-4 |s2cid=16838322 }}</ref> 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 {{convert|3610|ha|acre}} dedicated to persimmon culture in 2003;<ref>[http://www.todafruta.com.br/todafruta/mostra_conteudo.asp?conteudo=4106 todafruta.com.br] {{webarchive|url=https://web.archive.org/web/20091014124546/http://www.todafruta.com.br/todafruta/mostra_conteudo.asp?conteudo=4106|date=2009-10-14}}</ref> It is [[deciduous]], with broad, stiff leaves. Its fruits are sweet and slightly tangy with a soft to occasionally fibrous texture. 

=====Varieties=====
[[File:Fuyu Persimmon (Diospyros Kaki).jpg|thumb|A whole Jiro persimmon fruit and a cross-section]]
[[File:Дозрілий плід хурми кавказької (Diospyros lotus).JPG|thumb|''Diospyros lotus'' fruit]]
[[File:Bisbul Pasar Terapung Lok Baintan.jpg|thumb|[[Diospyros blancoi|Velvet-apples]] in [[South Kalimantan]]]]
[[File:Texas Persimmon (Diospyros texana).JPG|thumb|''[[Diospyros texana]]'' (Texas persimmon)]]

Numerous [[cultivar]]s 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|date=December 2020}}

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 [[tannin]]s 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 as a plant hormone|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 [[ethanol|alcohol]] and [[carbon dioxide]],<ref>{{cite journal | last1=Matsuo | first1=Tomoaki | last2=Shinohara | first2=Jun-ichi | last3=Ito | first3=Saburo | title=An Improvement on Removing Astringency in Persimmon Fruits by Carbon Dioxide Gas | journal=Agricultural and Biological Chemistry| volume=40 | issue=1 | year=1976 | doi=10.1080/00021369.1976.10862021 | pages=215–17}}</ref> 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.

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* Astringent
** 'Dōjō hachiya' (ja: 堂上蜂屋)
** Giombo, large fruits. Pollination-variant<ref name="Gardener's Path" >{{cite web |last1=Lofgren |first1=Kristine |title=15 OF THE BEST ASIAN PERSIMMON VARIETIES |url=https://gardenerspath.com/plants/fruit-trees/best-asian-persimmon-varieties/ |website=gardenerspath.com |date=26 November 2020 |publisher=Gardener's Path |access-date=7 May 2022}}</ref>
** Hachiya, (ja: 蜂屋), 'Kōshū hyakume' (ja: 甲州百目), 'Fuji' (ja: 富士) cone shaped and bright orange<ref name= "A&M 2015" />
** Hongsi (Korean: 홍시)
** Ormond, (also known as Christmas Persimmon) long conical fruit<ref name="Florida" />
** Saijō, (ja: 西条) very sweet conical fruit<ref name="Gardener's Path" />
** Sheng
** Tanenashi, orange fruit which stores well on the tree<ref name= "A&M 2015" />
*** 'Hiratanenashi,' (ja: 平核無) major commercial variety in Japan<ref name="Florida" />
*** 'Tone wase' (ja: 刀根早生)
** Tamopan, very large and flat. Has a ring around the middle<ref name= "A&M 2015" />
** Maru, (cinnamon)<ref name="Serious Eats" />
** Tsurunoko, (chocolate)<ref name="Serious Eats" />
** Tipo, Italian variety<ref name="FP 2021" />
** Cioccolatino
** Fankio, produced large golden fruit<ref name= "A&M 2015" >{{cite web |last1=Stein |first1=Larry |last2=Nesbitt |first2=Monte |last3=Kamas |first3=Jim |title=Persimmons |url=https://aggie-horticulture.tamu.edu/fruit-nut/files/2015/04/persimmons_2015.pdf |website=aggie-horticulture.tamu.edu |publisher=Texas A&M |access-date=6 May 2022}}</ref>
** Eureka, medium sized flat red fruit<ref name= "A&M 2015" />
** Hyakume, (brown sugar)<ref name= "A&M 2015" />
*** Yomato Hyakume, pollination variant with large fruit<ref name="Florida" />
** Gosho, (giant Fuyu)<ref name= "A&M 2015" /> also known as Gosho-gaki. Seeded fruit have darker flesh and better flavor<ref name="California Agriculture" />
** Great Wall, Chinese variant with medium orange fruit<ref name="Gardener's Path" />
** Sheng, squat medium to large fruit with a gelatinous texture<ref name="Gardener's Path" />
** Triumph, sweet small square fruit<ref name="Gardener's Path" />
** Rojo Brillante, Spanish variety<ref name= "Las Provincias" >{{cite web |last1=TALAVERA |first1=A. |title=Una mutación natural podría frenar la crisis del caqui |url=https://www.lasprovincias.es/ribera/mutacion-natural-frenar-20220324155700-nt.html |website=lasprovincias.es |date=25 March 2022 |publisher=Las Provincias |access-date=7 May 2022}}</ref>
** Ribera Sun, Spanish variety derived from the Rojo Brillante. Earlier ripening than Rojo Brillante<ref name= "Las Provincias" />
** Nishumura Wase, pollination variant and early ripening<ref name="Florida" />
** Gailey, small-medium fruit<ref name="Florida" />
|
* Non-astringent
** Dan gam (Korean, [[:ko: 감나무|단감]])
** Fuyū, ([[:ja: 富有]]) medium sized flattened orange color fruit. Easily damaged by frost<ref name= "A&M 2015" />
*** Matsumoto Wase Fuyu, bud sport of Fuyu. Heavy bearing and early ripening<ref name="Florida" />
** 'Hanagosho,' (ja: 花御所) large tree with good crop regulation<ref name="Florida" />
** Shogatsu, similar to Hanagosho<ref name="Florida" />
** Izu, (ja: 伊豆) medium fruit. More cold hardy than Fuyu.<ref name= "A&M 2015" /> Early to ripen<ref name="Gardener's Path" />
** Jirō, ([[:ja: 次郎柿]]) medium to large fruit. Yield is unpredictable when trees are young<ref name="Gardener's Path" />
*** Maekawa Jiro, Jiro derived variant with large fruit<ref name="Gardener's Path" />
*** Ichikikei Jiro, bud sport of Jiro. Medium-large fruit<ref name="Florida" />
*** Maekawa Jiro, bud sport of Jiro. Large oblate fruit<ref name="Florida" />
** 'Sōshū' (ja: 早秋)
** 'Taishū' (ja: 太秋)
** Vainiglia, traditional variety from the [[Campania]] region of Italy. Yellow orange with the taste of vanilla<ref name="FP 2021" >{{cite web |title="This is the year of persimmons, with +15% added value" |url=https://www.freshplaza.com/article/9376426/this-is-the-year-of-persimmons-with-15-added-value/ |website=freshplaza.com |date=24 November 2021 |publisher=Fresh Plaza |access-date=7 May 2022}}</ref>
** Midia, very large fruit with an indented ring<ref name="Gardener's Path" />
** Suruga, sweet and spicy fruit.<ref name="Gardener's Path" /> Late ripening<ref name="Florida" />
** California Fuyu, also known as Cal-Fuyu and often marketed as Fuyu<ref name="California Agriculture" >{{cite web |last1=Ryugo |first1=Kay |last2=Schroeder |first2=Charles A. |last3=Sugiura |first3=Akira |last4=Yanemori |first4=Keizo |title=Growing Persimmons |url=https://ucanr.edu/sites/uccemerced/files/208392.pdf |website=ucanr.edu |publisher=ucanr.edu/ |access-date=15 May 2023}}</ref> 
** Hana Fuyu, grown in California and marketed as Giant Fuyu. Large but not flavorful<ref name="California Agriculture" />
** California Maru, grown in California as Jiro for years. Excellent eating quality<ref name="California Agriculture" />
** Fuji, grown in California and Japan. Marketed as Hachiya in Japan<ref name="California Agriculture" />
** Zenji Maru, old variety with a deep red color when ripe<ref name="California Agriculture" />
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