Varieties of persimmon

Varieties

            The Japanese persimmon has at least 1,000 varieties which show wide variations in size, shape and colour. These are broadly classified into 2 major groups—non-astringent and astringent. Both the groups have been divided into 2 sub-groups, based on their response to pollination—(PVNA), Astringent and pollination constant (PCNA). Non-astringent and pollination constant (PCNA), non-astringent and pollination variant (PVNA), Astringent and pollination constant (PCA) and Astringent and pollination variant (PVA) varieties. Non-astringent varieties are consumed fresh but astringent varieties are edible only after removal of tannin-based astringency or as dried fruits. Astringency can also be removed by various chemical treatments. In pollination variant, non-astringent types, the soluble tannins disappear after pollination if enough seeds (usually 4–5) are formed. However, if only one or two seeds are formed, some parts of the fruit remain astringent. In pollination constant, non-astringent types, fruit is edible when the flesh is firm but mature, regardless of whether or no pollination has occurred.

Non-astringent cultivars

         Not all the Oriental persimmons are astringent when firm. Cultivars which have dark coloured flesh are usually sweet and non-astringent, and may be eaten before they become soft. Most of the persimmon cultivars have originated in Japan. Breeding and selection from within seedling populations have also occurred in Australia, New Zealand and Brazil. Over 40 non-astringent cultivars or selections are now being evaluated in various countries. Only one non-astringent cultivar, Fuyu, is grown in subtropical climate. This has reddish, flesh flattended, sweet and mellow and does not attain the size of Hachiya. Several strains of Fuyu exist which show differences in fruit shape and size and tree growth characteristics. Other non-astringent cultivars of persimmon grown in different parts of the world are Izu, Maekawa Jiro, Ichikikei Jiro, Jiro, Matsumoto Wase Fuyu, Hana Fuyu, Suruga, Fuyu Hana and 20th century.

            In Japan, most popular non-astringent cultivars grown are Fuyu and Jiro covering about 50% of the area. In Italy, Fuyu, Suruga, O Gosho, Hana Fuyu, Jiro and Kawabata are most promising non-astringent cultivars. In Florida, most important non-astringent cultivars are Ichikikei Jiro, Fuyu and Jiro. In California, most promising cultivars are Fuyu, Hana Fuyu, and Twenteeth Century.

Astringent cultivars

        Hachiya is astringent cultivar grown in India. This is a leading commercial cultivar of California. It is usually seedless but may also contain one or two seeds. The fruits are oblong, conic, apex rounded, terminating in a black point; skin glossy, deep orange-red; flesh deep yellow, astringent until soft, rich and sweet when ripe. The fruits ripen as well off the tree as on the tree. In Australia, the most popular astringent cultivars grown are Nightingale and Flat Seedless. Triumph is the most important astringent cultivar grown in Israel. Fruits of this cultivar are treated with carbon dioxide at maturity to remove astringency. The most promising astringent cultivars grown in Florida are Giombo, Tanenashi, Eurella and Sheng. In Italy, most promising astringent cultivars are Hiratanenashi, Aizumishirazu, Amankaki, Kakitipo. The most important astringent cultivar of persimmon in Japan is Hiratanenashi. In Himachal Pradesh, the important varieties grown are Fuyu, Jiro, Hachiya and Hyakuma.