Variety traits

Persimmon Storability

Diospyros kaki L. f.

A complex indicator of the ability of persimmon fruits to maintain market quality, flesh firmness, and chemical composition during storage, determined by varietal characteristics and the degree of maturity at harvest.

In the reference 7 varieties crop Persimmon, where this is mentioned in the description.

Persimmon storability is assessed through the dynamics of weight loss, changes in physicochemical indicators such as sugar, vitamin C, and tannin content, as well as organoleptic preservation. The main criteria for assessment are appearance, presence of damage or cracks, and the degree of flesh softening during storage.

This trait is variety-specific and critically depends on the biological characteristics of the fruit, such as skin and flesh firmness. For example, non-astringent varieties can differ significantly in storability from traditional astringent forms. Technically, storability is determined by the time of harvest: overripe fruits have extremely low shelf life.

In variety testing practice, storability is defined qualitatively and characterizes the suitability of a variety for long-distance transport and commercial sale. Optimal conditions for preserving fruit quality include maintaining a temperature range of 0…+1°C at a humidity of about 90%.

General information about the subject — on the page Keeping quality.

Sources7

Varieties of Persimmon mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.