Cultivation

Fresh Consumption of Persimmon

Diospyros kaki L. f.

The primary method of persimmon utilization, characterized by a dependency on tannin content, which determines the degree of astringency and the necessity of softening the pulp before consumption.

In the reference 9 varieties crop Persimmon, where this is mentioned in the description.

Fresh persimmon requires consideration of the fruit's physiological state related to the presence of tannins. Based on varietal characteristics, two groups are distinguished: astringent cultivars, suitable for consumption only when fully ripe and jelly-like, and non-astringent cultivars, which can be consumed in a firm and crisp state.

Since fruits are often harvested at the stage of technical maturity, post-harvest treatment methods such as ethylene exposure, freezing, or short-term hydrothermal treatment are used to reduce astringency. Unlike other crops, the consumer value of persimmon critically depends on the kinetics of tannin degradation, which determines the specifics of its logistics and table readiness.

General information about the subject — on the page Fresh market use.

Sources8

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.

Taishuu

Active

Diospyros kaki L. f. · Persimmon

Yamane, H.

3 records

Hachiya

Active

Diospyros kaki L. f. · Persimmon

2 records

Sosnivska

Active

Diospyros kaki L. f. · Persimmon

Mytrofanova Iryna V'iacheslavivna, Derev'ianko Nataliia Vasylivna, Dudchenko Volodymyr Viktorovych, Svyrydovskyi Valerii Mykolaiovych, Derev'ianko Vasyl Mykolaiovych,

4 records