Persimmons

Ali Sarkhosh, Dustin Huff, andPeter C. Andersen

Persimmons are considered a relatively sustainable crop in Florida, rated as a 6 out of 10 on an assessment of agricultural sustainability, with a moderate commercial potential and high direct-to-consumer potential. Consumer demand would mostly be for the nonastringent varieties.

Edward F. Gilman, Deborah Hilbert, Edward F. Gilman, Dennis G. Watson, Ryan Klein, Andrew Koeser, Deborah R. Hilbert, andDrew C. McLean

Ali Sarkhosh, Peter C. Andersen, andDustin Huff

Japanese persimmons, Diospyros kaki L., originated in China and were first grown in Florida in the 1870s. At one time, there were commercial plantings of astringent types, numbering about 22,750 trees. Because of marketing difficulties, this industry ceased. California is the largest producer of Japanese persimmons, followed by Florida and southern Texas.

Muhammad A. Shahid, Ali Sarkhosh, and Shahid Iqbal

Japanese persimmon (Diospyros kaki) are a good source of vitamins A and C and dietary fiber, while also being low in calories and fat. These fruits are popular in many Asian cuisines and are enjoyed in various ways, including fresh, dried, or cooked in multiple value-added products. This publication will provide information on persimmon phenological growth stages of four established varieties grown at the UF/IFAS North Florida Research and Education Center in Quincy, Florida. The nine major persimmon growth stages are divided into two categories: vegetative and reproductive stages. This publication provides illustrative figures for each development stage. Accurate identification of phenological stages is important for making informed decisions on plant care, fertilizer, irrigation, and fruit harvesting. This information will be helpful to students, growers, homeowners, nursery workers, and Extension agents interested in growing persimmons in Florida.

Ali Sarkhosh, Fariborz Habibi, Muhammad A. Shahid, Steven A. Sargent, and Jeffrey K. Brecht

Persimmons (Diospyros kaki) are known for their sweet and flavorful taste. They are native to Asia, specifically China, and were first grown in Florida in the 1870s. Persimmons are still not as popular in the United States as other fruits, but interest has been growing in recent years. Persimmon fruit are generally classified into astringent and non-astringent types. Astringent varieties can have adverse health effects caused by tannins and must be fully ripe (soft) or artificially treated to remove astringency. Drying is a common method to preserve and extend the shelf life of persimmons while also enhancing the flavor, color, and nutritional value of persimmons. There are different methods to dry persimmons, including traditional and modern methods.

Ali Sarkhosh, Fariborz Habibi, and Jeffrey K. Brecht

Persimmon fruits are classified as astringent or non-astringent, depending on the level of astringency the unripe or partially ripe fruit exhibit at the time of harvest. Astringency in persimmon fruit is a sensation caused by tannins present in the flesh that can make the mouth feel dry, cause puckering, numb the tongue, and constrict the throat. Sometimes, it may also impart a bitter taste. The astringency decreases as the fruit ripen until it is no longer present in fully ripe fruit. While consumers typically prefer non-astringent varieties, the cultivation of astringent varieties notably remains common. The purpose of this publication is to introduce consumers, growers, Extension agents, and specialists to postharvest methods for reducing astringency in unripe persimmons, making them more palatable and acceptable for consumption.

Fariborz Habibi, Ali Sarkhosh, and Steven A. Sargent

Persimmons are classified under the genus Diospyros within the family Ebenaceae. This genus includes different species such as the most popular, D. kaki (Japanese persimmon); D. virginiana (common persimmon); and D. lotus (date-plum, also known as Caucasian or lilac persimmon). Persimmons are temperate deciduous trees or evergreen subtropical or tropical trees. Their fruit exhibit a double sigmoidal growth curve, whether seeded or parthenocarpic. Persimmon fruit are widely appreciated for their unique flavor, high nutritional value, and bioactive compound content. Persimmons are climacteric, leading to significant postharvest challenges. This publication discusses the postharvest physiology and physiological disorders of persimmon fruit, focusing on how postharvest factors affect fruit quality and shelf life.