Origin and distribution
Persimmon is native to China. It was introduced to Japan in the Tang Dynasty, to Korea in the15th century, and to Europe, America and southern Africa in the19th century. In Shang written by Sima Xiangru in the Han Dynasty (BC 120 ~ BC 1 18), there was a sentence of "loquat, persimmon and magnolia bark", and there was also a description of "jujube, chestnut and persimmon" in the Book of Rites in the early Han Dynasty, which shows that the early Han Dynasty has passed. Persimmon was first planted as an ornamental tree in palaces and temples, and began to be cultivated economically in the Southern and Northern Dynasties. In the Tang Dynasty, the production scale was further expanded, and persimmon trees were cultivated vigorously in the Ming and Qing Dynasties as "woody food" reserves. Persimmons are now widely planted as seasonal fruits.
The cultivated area of persimmon in China is about 66,700 hectares, and the output of fresh persimmon in 1.988 is 733,000 tons. Except Heilongjiang, Jilin, Inner Mongolia, Ningxia, Xinjiang, Qinghai, Tibet and other provinces (autonomous regions), it is distributed all over the country, especially in Shaanxi, Shanxi, Henan, Hebei and Shandong in the Yellow River basin, with the output reaching 15.0, 9.9, 9. 1 and 83,000 tons respectively.
In Asia, except China, Japan has more cultivation, with an annual output of 340,000 tons, followed by North Korea with an annual output of 40,000 tons, and there are also a few cultivation in India and the Philippines. Europe is cultivated along the Mediterranean coast, Italy is more, Britain and France are only cultivated sporadically; Sporadic cultivation is also found in the southern United States, Natal and Transvaal in South Africa and Algeria in North Africa.
Features and characteristics
Persimmon varieties are different, but their characteristics are the same.
morphological character
The plant is tall, reaching more than 10 meter, with a round crown and gray-black bark, and the old bark is flaky after rectangular cracking; The shoots are densely brown or brown pilose, and then gradually fall off. Young leaves are membranous and old leaves are semi-leathery; Leaf blade obovate, broadly elliptic, round, etc. , 6 ~ 8 cm long, 5 ~ 10 cm wide, with short tip; The base gradually narrows into a wedge, a wide wedge or a nearly round shape; The surface is dark green and shiny, initially pilose and glandular hairy; Petiole length 1 ~ 2.5 cm, with or without hirsutism. Usually there are only female flowers, and a few varieties have male flowers or complete flowers; Pedicel 6 ~15mm long, pilose; Calyx is large, 4-lobed, and the inner surface of calyx tube and lobes is hairy at the base; Corolla bell-shaped, yellow and white, fleshy; The male flower consists of 3 axillary cymes, with stamens 16 ~ 24, and the ovary degenerates; Female flowers are solitary in leaf axils, with 8 ~ 12 staminodes; The ovary is 8 ~ 12 rooms, and the style is pubescent with different degrees of combination from the base. The fruit is long, round, flat, square and heart-shaped, with a diameter of 2.5-8 cm and a single fruit weight of 20-500 g; Thin skin, yellow, orange red; The taste is sweet and juicy, the sepals are persistent (persimmon stalks), and the fruit stalks are 1 ~ 2 cm long and hairy. The old roots have cracks, rough surface, and a large number of ectomycorrhiza are absorbed.
Growth and fruiting habits
Persimmon trees blossom and bear fruit in 5 years after grafting, and enter the full fruit stage in 20 years, with a life span of more than 300 years. The growth of roots usually begins after the new buds stop growing in May. The new buds grow once a year, and grow very quickly after spreading the leaves. When they grow to a certain extent, the top will wither and fall off, and the first lateral bud below will become a terminal bud (pseudo terminal bud). The new shoots droop at the top in the early growth stage, and no longer droop after the dead top. There are secondary buds covered with scales on both sides of the branch base, which are easy to germinate when the branch is damaged, with long latent life and strong regeneration ability. Flowers are planted in the middle of fruiting branches, which (see figure) germinate from flower buds at the top of fruiting mother branches. Results the mother branch can be transformed from four branches, namely: the branch with strong development; Long branches with slow growth potential; Strong and dominant fruiting branches; Fruiting branches after flowers and fruits fall off. Buds are mixed buds. Fruit development is divided into three stages: the first stage is that young fruit expands rapidly within 60 days after flowering; The second stage, 60 days after flowering to coloring, fruit stagnation or intermittent expansion; In the third stage, from fruit coloring to harvest, the fruit increased obviously.
phenophase
It germinated in Meixian County, Shaanxi Province in early March, germinated in late March, spread its leaves in early April, withered new shoots in mid-April, blossomed in mid-May, matured in early September to165438+1mid-October, and shed leaves in early October. Guangdong, Guangxi and Fujian germinate about 20 days earlier, and Lushun and Dalian are 20 ~ 30 days later.
Requirements for environmental conditions
Persimmon likes temperature, and it can be cultivated anywhere with annual average temperature10 ~ 210.5℃, and the most suitable place is 13 ~ 19℃. Sweet persimmon needs higher suitable temperature than astringent persimmon. It is suitable for a wide range of humidity. In the southern provinces of China, the annual precipitation is 1, 500mm, and only one of them does not grow too much, and the growth results are normal. However, the northern provinces with 500 ~ 700 mm are conducive to flowering and fruiting because of sufficient sunlight, and the yield and quality are better than those in the south; However, during the flowering and fruit-setting period, drought is likely to lead to a large number of flowers and fruits falling. The requirements for soil are not strict, such as mountains, hills, plains and floodplains; Clay and sand can grow. However, the persimmon orchard should be built at the depth of 1 m, especially on loam or clay loam with deep soil layer and strong water retention. Soil pH 6 ~ 7.5 is the best growth, and 7.5 ~ 8.3 can also grow normally. Generally, soil can grow normally when the salt content is 0. 14 ~ 0.29%. The damage limit is 0.32 ~ 0.4%. Young trees died when the soil contained 0. 1% sodium chloride and 0.4% sodium sulfate. However, when sodium chloride is 0. 17%, sodium sulfate is 1% and magnesium sulfate is 0.4%, adult trees will not be harmed. The groundwater level should be lower than 1.5 ~ 2m.
principal item
Persimmon trees are widely distributed, but different varieties should only be planted in certain areas, and they will not develop well after relocation. According to the survey, there are about 864 varieties in China, mainly including: ① Mopan persimmon. Mainly produced in northern Taihang Mountain in Hebei and southern Yanshan Mountain, but also distributed in Hunan, Hubei, Shanxi, Shaanxi, Shandong, Zhejiang and other places. The fruit is huge, weighing 230 grams, millstone-shaped and orange-yellow. Obvious constriction, located at the waist of the fruit, divides the pulp into two layers, which is named after the millstone. Thick and tough skin, fluffy meat, less fiber, more juice, sweet taste, seedless and high quality. 10 matured in Hebei in late June. Suitable for fresh food, storage and transportation, and can also be made into cakes. It is not easy to dry in the sun, and the cake yield is slightly lower. I like fertile soil, strong parthenocarpy, less physiological fruit drop, cold tolerance and drought tolerance, but my age is obvious. ② Cotton persimmon. Taihang Mountain area is also cultivated in Shandong, Shaanxi and Henan. The fruit is medium-large, weighing 135g, short cone-shaped, orange-red, with constrictions near the pedicle, and the fat is in the shape of a meat seat. Pedicel small, fleshy, juicy, sweet, seedless or occasionally, quality. Hebei10 ripens in the middle and late June, and is resistant to storage and transportation. Suitable for eating raw or making cakes. Persimmons are big and soft, frosty and sweet. Drought and cold resistance, high yield. ③ Niuxin persimmon. Produced in the west of Guanzhong, Shaanxi Province, persimmon production areas are also cultivated everywhere. The fruit is large, weighing180g, square and heart-shaped, and orange-red. The longitudinal and transverse grooves are shallow and smooth. Soft meat, less fiber, juicy, thin skin, sweet taste and seedless. Shaanxi matured in the middle and late June 10. Suitable for making soft food or cakes. High yield, wind resistance and less pests and diseases. Thin skin is not resistant to storage and transportation. 4 dried persimmon. It is produced in the south of Qinba Mountain in Shaanxi, Longxi in Gansu and Yunyang in Hubei. The fruit is medium and large, weighing 120g, heart-shaped and light orange-red. The meat is dense, dry and slightly sweet, with few pith nuclei. Shaanxi 10 ripens in the first half of June, which is most suitable for making cakes. It is not easy to mildew when it rains slightly during processing, and the cake yield is high. Drought resistance, waterlogging resistance, early fruiting, high yield and storage and transportation resistance. ⑤ Persimmon with small calyx. Produced in Weifang, Shandong. The fruit is medium and large, weighing 100g, heart-shaped, slightly square in cross section and orange-yellow. There are no longitudinal grooves. Pedicel small, sepals rolled back. The meat is tender, with little fiber and sweet juice, and most of them are seedless. It ripens in the middle and late June of Shandong 10. Suitable for making cakes or soft foods. Resistant to barren soil, high yield, regardless of age. Aibo in August is yellow. Produce Henan fraternity. The fruit is medium and large, weighing 130g, oblate and orange-red. There are often two longitudinal grooves, the top of the fruit is flat and slightly concave, the horizontal groove is shallow, the base is square and the pedicle is large. The meat is dense and crisp, sweet, with little juice and mostly seedless. It ripens in late October in Henan 10 10. It is best to make cakes or eat them fresh. Resistant to poor soil and drought. All landowners Tommy persimmon. Produced in the southwest of the mountain and the east of Guanzhong, Shaanxi Province. The fruit is small, weighing 80 grams, oblate and orange. Fruit shoulders often have intermittent scars, which are petal-shaped. The pulp has many black spots, crisp quality, sweet and refreshing taste, medium juice, seedless and good quality. 10 Shanxi 10 matured in early October. Fresh food is suitable for making cakes, and dry cakes quickly. High and stable yield, drought and cold resistance. ⑧ Persimmon in copper basin. Produced in Zhejiang. The fruit is medium-large, weighing130g, slightly oblate, orange-red, with green calyx, and semi-erect. The peel is thin and tough, sweet, with meat balls in the core and few cores. It was listed in Hangzhou in late September. Pet-name ruby square persimmon. Jiangsu, Zhejiang and Jiangxi provinces. The fruit is large, weighing 200 grams and square in height. The fruit has thin skin, many meat balls, crisp and sweet, seedless and high quality, which is suitable for fresh food. Local 10 10 expires in the middle and late October. Attending Anxi oil persimmon. Produced in Anxi, Fujian. The fruit is large, weighing 280 grams, slightly oblate and orange-red. The meat is tender, with less fiber, more juice, sweet taste and good quality. Fujian 5438+ 10 ripens in the middle of October and is suitable for fresh food processing. ⑾ Gongcheng persimmon. Produced in Guangxi. The fruit is large, weighing 180g, oblate and orange-red. The meat is dense, the juice is sweet and the quality is good. Guangxi ripens in late June, 10, suitable for making cakes. ⑿ Black persimmon. Zuo Quan and Licheng in Shanxi, Shexian in Hebei and Lintong in Shaanxi. The fruit is medium-large, weighing 134 g, cylindrical and black, with a scar under the pedicle and fat in the shape of a meat seat. The taste and quality are rich and sweet. Shaanxi10 matured in late June. Appropriate soft food. High yield, easy to drop fruit before harvesting. [13] is rich in persimmons. Introduced from Japan, scattered in the south of the Yellow River. The fruit is large, weighing 130g, oblate and orange-red. The meat is crisp and sweet, with purple spots and pits. Shaanxi matured in the middle and late June 10. Trees can naturally remove astringency, and it is best to eat them fresh. It is suitable to remove astringency naturally at 20 ~ 25℃ from June to August. [14] Luotian sweet persimmon. Originally from China, it is mainly distributed in Dabie Mountain area at the junction of Hubei, Henan and Anhui. The fruit is small, with an average weight of 100g, oblate and orange-red. Rough skin, dense and sweet meat, 4 ~ 6 species, Luotian 10 mature in the middle and late stage. It will automatically remove astringency after coloring.
Key points of cultivation techniques
The rootstock for reproduction is Junqianzi or wild persimmon, which is grafted in bud or budded in summer and autumn.
Persimmon trees like light, with a spacing of 6m× 8m. The barren hills can be slightly smaller. You can also take the row spacing of 20 meters and the plant spacing of 5 meters, and implement persimmon-grain intercropping, or plant one plant every 4-5 meters along the outer edge of the terrace, or plant it sporadically. Variety selection is mainly based on fresh food near towns, and remote mountainous areas are suitable for persimmon processing. Planting time is Yichun in the north and autumn in the south. When raising seedlings, the root system should be less damaged to prevent the fine roots from drying up, and when planting, the root system should be stretched, stamped and watered. Pay attention to antifreeze in cold areas.
Plastic surgery is determined according to the characteristics of varieties. The trunk with strong dryness is sparse, and the trunk of the central leadership is obvious. The main branches are arranged in three layers according to 3-2- 1. The dry and weak ones use a natural semicircle, and there is no obvious central leading trunk. There are 4 ~ 6 main branches on the trunk, which grow naturally above the syncline.
When pruning, first cut off the overlapping branches of diseases and pests on the backbone branches at all levels, and sparse the branches that are too dense. Results when the mother branch is too dense, it keeps strong and weak and keeps a certain distance; Too thick fruiting mother branches will extract many fruiting branches, and the top 1 ~ 2 buds can be cut off to reduce the fruiting amount appropriately; The top 3 ~ 4 buds can be cut off from the redundant fruiting mother branches, so that the lower leaf buds and auxiliary buds can sprout the preparatory branches; Cut the weak fruiting mother branch from the top of the full lateral bud. If there are no lateral buds below the fruiting site, they can also be cut short from the base, leaving a stump of 1 ~ 2 cm for the secondary buds to germinate into branches. Long branches can be tapered from the base, and when there is a big gap, they can also be cut short to fill the gap.
Base fertilizer is applied before and after harvest or before bud germination. Topdressing of young trees is carried out in the germination stage; After fruiting, apply it twice before flowering and after physiological fruit drop.
Irrigation can improve yield and quality in drought, but germination, flowering and fruit expansion cannot be affected by drought, and irrigation is needed in drought.
The harvest time of persimmons varies according to the use. Persimmon paint was harvested in late August with the highest tannin content; Fresh hard persimmons are picked one after another after coloring and eaten after astringency removal; Persimmons should be harvested when the fruit is fully mature and not softened; When the fruit shows its inherent color, the soft persimmon is harvested and is naturally astringent to food. After the persimmon is harvested, the fruit contains soluble tannin, which is astringent and inedible. For the method of astringency removal, please refer to persimmon astringency removal.
The main diseases of persimmon are anthracnose, persimmon angular leaf spot and persimmon circular leaf spot; The main pests are persimmon leaf worm, persimmon scale and gypsy moth. Disease control generally carries out defoliation cleaning in winter, cutting off diseased branches and persimmon stalks, and centralized burning: spraying drugs for control.
economic value
Persimmons are bright, sweet and juicy. Mature persimmons contain more than 10% soluble sugar. In addition, carotene, vitamin C, calcium, phosphorus, iron and other minerals contained in it are better than those in apples, pears, peaches and apricots. The fruit can be processed into persimmon, persimmon, persimmon juice, persimmon paste, persimmon frost sugar, wine and vinegar. In addition, persimmon cream, persimmon stem, persimmon astringent juice and persimmon leaves can all be used as medicine to treat diseases. Persimmon cream has obvious curative effect on lung heat, cough with excessive phlegm, sore throat, dry throat and aphtha. Persimmon can cure hiccups, whooping cough and nocturia; Persimmon juice can be extracted from inferior persimmon fruit, in which tannin is an effective component to lower blood pressure and has curative effect on hypertension and hemorrhoid bleeding. Making tea with persimmon leaves, drinking it often is beneficial to stabilize and lower blood pressure, soften blood vessels, clear blood and diminish inflammation. Persimmon has bright fruit in autumn and red leaves in early winter, which can be used as a landscaping tree species.
Persimmon fruit is astringent.
Technology of transforming soluble tannins into insoluble tannins in persimmon fruit. Persimmons can only be eaten when they are astringent. The astringency of astringent persimmon comes from tannin. 1962 Ito et al. proved that it is a colorless anthocyanin, named persimmon, and its structural formula is as follows:
principle
Persimmon exists in the pulp of persimmon and is dispersed in special tannin cells (figure 1), so it is water-soluble. When chewing, the cells burst out and combine with the protein of the oral mucosa to become astringent. During persimmon ripening, acetaldehyde, an intermediate product of anaerobic respiration, can combine with tannin to solidify it into an insoluble resinous substance, thus removing astringency. Or destroy the cell structure, so that tannins in fruit juice contact with protoplasm to form insoluble compounds and remove astringency.
Figure 1 Method of removing astringency
Warm water method
After harvesting, soak the astringent persimmon in warm water to keep the persimmon in an anaerobic breathing environment. The persimmon harvested in mid-September is green and the water temperature should be between 33℃ and 40℃. Persimmons from the middle of 654381October to165438+1October are yellowish in color and slightly astringent. The water temperature 15 ~ 25℃, 16 ~ 18 hours can remove astringency. Persimmons that are astringent in warm water are brittle, but they are not resistant to storage and have low commodity value.
Carbon dioxide method
There are: ① spontaneous constant temperature method. The fruit is sealed in a container, so that the ratio of the fruit volume to the remaining space is 1: 1.29, the carbon dioxide concentration in the container is increased to over 60%, and the oxygen concentration is reduced to below 1%. At 25℃, the meat can be closed in 3 days, and the meat is fresh and crisp. ② Constant temperature rapid method. That is, under the condition of constant temperature, high concentration carbon dioxide is used to treat the astringency for a short time. The process of carbon dioxide deastringency can be divided into two stages: deastringency induction stage and automatic deastringency stage. First, pretreat/kloc-0 for 8-24 hours at 20℃, then treat/kloc-0 for 8-24 hours with carbon dioxide (20℃), and finally open the heat preservation (20℃, 2-3 days). During the treatment, 20 ~ 30 boxes of fruits are covered with plastic film tents, and carbon dioxide is charged to make them close to 100. When the outside temperature is low, you can use electric heating wire to heat it. In addition, a small fan should be used in the tent to make the temperature even. It does not turn black and soften after astringency removal, and has no physiological obstacle of carbon dioxide, and is resistant to storage. ③ Dry ice deastringency method. Carry sealed containers or plastic bags and corrugated boxes during transportation. A container filled with carbon dioxide 100 liter needs 200 grams of dry ice. The second layer is wrapped in paper and placed at the bottom of the container. Spread 5 cm thick cotton on it, and then put persimmons on it. Strike a match, check whether the container is filled with carbon dioxide, and then seal it to prevent gas leakage. Generally, the astringency can be removed in 3 ~ 4 days.
Alcohol method
Put the persimmon in a jar or box, spray 75% alcohol or white wine on the fruit surface and seal it for 4 ~ 5 days. The fruit turns red, slightly orange, soft and sweet. The improved alcohol method is to use 15 kg paper box, use 0.03 mm thick polyethylene as film bag according to the size of the paper box, put persimmons into the bag, and add 4 ml alcohol to each kg persimmon. In order to avoid direct contact between alcohol and fruit, solid alcohol can be used. Put 1 ~ 2 pieces of solid alcohol (containing 40%) directly into the bottom of the carton and seal it. You can also spread a thick layer of absorbent paper on the surface of the fruit, let the alcohol adsorb on the absorbent paper, and then seal it (Figure 2). This method is called alcohol vapor deastringency of absorbent paper. Using this method to remove astringency, persimmon softening phenomenon is reduced, which can be used for transportation, also known as transportation astringency.
Mixed fruit method
Mix persimmon with a small amount of ripe apples and pears in a container and seal it. Using the ethylene produced by mature fruits, the anaerobic respiration of persimmons was promoted, and acetaldehyde was produced to remove astringency. At 26℃, the astringency can be removed in 3 ~ 7 days. Astringent persimmon, Microsoft fragrance.
Fig. 2 mixed pine leaf method
Smooth the bottom of the container, cut it into small pieces of pine leaf layers (about 10 ~ 13 cm thick), put it in persimmon, cover the top with a layer of pine leaves, and seal. Because the cut pine leaves have strong respiration, which is 10 times larger than persimmon leaves and consumes oxygen quickly, persimmon is forced to breathe anaerobically. The astringency can be removed in 3-5 days at room temperature.
Smoking method
Dig an altar-shaped earth hole with a raised bottom center, pile persimmons on the wall of the hole, then light a small amount of firewood on the earth platform in the center of the hole bottom, and seal the hole after the firewood is lit. Smoked smoke contains a lot of carbonyl compounds, including aldehydes, which can solidify soluble tannins and make persimmons astringent. It takes about 2 days to get rid of the astringency. Persimmons with astringency removed by this method are bright in color and soft in texture, and are not suitable for transportation. This method is very common in Nanjing.
Lime water method
Soak persimmon in 3% lime water. If the lime solution is prepared with hot water, the lime solution will slightly damage and stimulate the cortex due to the increase of liquid temperature, promote intramolecular respiration to produce acetaldehyde and lead to the solidification of soluble tannins, and the astringency can be removed by 1 day. The fruit treated with astringent lime solution has bright texture.
freezing method
It has been known since ancient times that frozen persimmons can be astringent after being placed. According to modern research, the best astringency removal effect is around -20 ~-30℃. The astringency of frozen persimmon is due to the fact that when persimmon is frozen, protoplasm dies, cells get more oxygen, and tannins are oxidized under the action of some enzymes. It is also considered that this astringency may be the result of dehydration and denaturation of tannin.
Persimmon germplasm resources
The general name of plants with certain genetic material and valuable for persimmon production and breeding. There are 66 species of Diospyros in China. Most of them are distributed in tropical and subtropical areas of Hainan Island, Guangdong, Guangxi, Fujian, Yunnan and other provinces (autonomous regions), and a few are distributed in warm temperate areas south of the Yangtze River, while there are only two kinds of persimmon and lotus in the Yellow River basin. There are 7 kinds used as fruits; Persimmon and camellia oleifera are the most widely cultivated; It is planted in some places. In some places, the fruit of persimmon. ), blue-leaf persimmon (d. glau folia met calf), Taiwan Province province (cream persimmon, hairy persimmon) (D.discolor Willd. ) and D.ebenum Koenig also eat. The most commonly used rootstocks are persimmon (including wild persimmon) and Junqianzi, but there are also oil persimmon and green persimmon. In some places, persimmon. ) used, but poor affinity, grafted trees are short and weak.
Persimmon ancient character card. Originally from China, it has been cultivated for more than 2000 years. Now it is widely planted all over the world. At present, there are wild persimmons south of the Yangtze River. Many varieties have been formed in the long-term cultivation process. According to the investigation of local resources since 1959, there are 864 persimmon varieties in China, and the distribution is shown in the table.
Distribution of Persimmon Varieties in China
These varieties are different in botanical characteristics, biological characteristics and economic characters, such as fruit size, shape, color, quality, sweetness, crown, branches, leaves and flowers. They belong to five categories of fruit shapes, such as long fruit, round fruit, square fruit and flat fruit, but there are also many phenomena that the same thing has different names or foreign objects have the same name. There are many excellent local varieties and characteristic varieties. Except sweet persimmons can be eaten fresh when picked, astringent persimmons can only be eaten after being astringent or processed. Some inferior or wild persimmons extract astringent juice when they are immature, and varieties with many seeds are often used as rootstocks in the Yangtze River basin and its south area. It is also a tree species to beautify the environment.
Persimmon varieties have strong geographical distribution, especially the cultivation of excellent varieties has limitations. As far as a place is concerned, due to the differences in natural conditions, transportation and living habits, they choose their favorite varieties and keep them. After several breeding, local varieties were formed.
Luotian sweet persimmon is the only sweet persimmon variety found in China so far. After harvesting, there is no astringency to eat, but the cold resistance and quality are not as good as those of Kazujiro and other rich sweet persimmon varieties imported from Japan, so they can only be cultivated in the Yangtze River basin. Among the astringent persimmons, Mopan persimmon has the strongest adaptability, tough skin, short pedicel and concave pedicel, and is resistant to transportation, but it is obviously old and slightly light in flavor. Tommy persimmon is oblate, sweet and easy to dry. Persimmons made from Tommy persimmon are the earliest on the market, but the fruits are smaller and the brown spots on the pulp are thicker, so they are less competitive in the market. Meixian Niuxin persimmon is suitable for large fruit, seedless, fresh fruit or persimmon, but the skin is thin, juicy and not resistant to storage and transportation. Fupingjian persimmon, which is famous for Shaanxi cake, Heze mirror persimmon, Yidu calyx persimmon and August yellow, which is famous for Henan Qinghua cake, are all excellent persimmon varieties. There are also dry hats and helmets that can dry persimmons in rainy places. Others, such as Lintong Fire Crystal, are soft red, crystal clear and sweet. Crispy, sweet and refreshing Jiangsu and Zhejiang high-square persimmon; Very early July is dry, bright fruit is red and society is yellow; Xingyang August yellow and Lintong persimmons are extremely sweet; Zuo Quan black persimmon, Hu Ping persimmon and Baoyue persimmon have unique shapes and colors. Miandan persimmon, Yangshuo Niuxin persimmon, Muziqing persimmon and Yuanxiao persimmon which are very storable; Persimmons with high and stable yield, such as orange honey persimmon, pestle persimmon and cotton pulp persimmon; Bright fruit red, sweet in the middle of the night, four-petal persimmon that is easy to remove astringency; Xiaoyi Niuxin persimmon has strong cold resistance and certain characteristics, and is a very valuable persimmon germplasm resource. When producing and cultivating new varieties, they can be used as needed.
Existing persimmon varieties often have no male flowers, so persimmon breeding is more difficult than other fruit trees. At present, most of them are selected from bud variation, such as Zaogai persimmon selected by Mopan persimmon and July red selected by Tommy persimmon. Sexual hybridization is still in the preparatory stage.
Japan has bred more than 30 new persimmon varieties through cross breeding and bud mutation selection. For example, Matsumoto is selected from the bud mutation of wealth, and it is necessary to get rich early and get rich early; Jiro and Maekawa Jiro were selected from the bud mutation of Jiro. Hybrid sweet persimmon includes Hejun and Izu. At present, the goal is still to cultivate sweet persimmon with early maturity, less brown spots in pulp and good quality.
Junqianzi
Also known as soft jujube, black jujube, milk jujube, clove jujube and so on. Originated in the Yellow River Basin of China, it has been cultivated for more than 2,000 years, and it is widely distributed in Shandong, Hebei, Henan, Shanxi, Shaanxi and other provinces, scattered in Liaoning, Gansu, Yunnan, Sichuan, Hubei, Jiangsu and other provinces, and also cultivated in Japan and India. 2n=30. This species also includes common monarch butterfly, seedless monarch butterfly, Xichang monarch butterfly, JD.COM monarch butterfly and long-haired monarch butterfly. The results of astringency removal can be eaten fresh, rich in vitamin C, easy to obtain seeds, many root branches of seedlings, high survival rate of transplanting, strong grafting affinity with persimmons, and stronger cold tolerance than persimmon rootstocks, the main rootstocks in the north.
Wild persimmon
In ancient times, it was called persimmon, green glutinous rice and black glutinous rice; Now it is also called lacquer persimmon, green persimmon and so on. It originated in the south of the Yangtze River in China and has a long cultivation history. Distributed in Zhejiang, Jiangsu, Guangxi, Hunan, Yunnan and other places. There are oblate fruit type, cone fruit type and oval fruit type. 2n=30. Fruits can be eaten when they are ripe; There are rootstocks in the south, which have strong grafting affinity, heat and humidity resistance and cold resistance. When planted in the Yellow River basin, the aboveground parts are easy to freeze to death.
Persimmon with blue leaves
Also called persimmon with pink back. Originated in mountainous areas of China, western Zhejiang and Jiangxi. It looks like a monarch butterfly, but its leaves are big, its stems are red, its back is pink and its fruit is soft and brown, 2n = 30. The fruit is edible, but it is mainly used as a rhizome, which is cooler than persimmon.
Persimmon with petal fruit
Originated in Indochina Peninsula, it was introduced to China from Sri Lanka in 1962, and is now cultivated in Hainan Island and Xishuangbanna. The fruit is small and edible when ripe.
Persimmon in Taiwan Province Province
Also known as cream persimmon and hairy persimmon. Originated in Taiwan Province Province, China, born in tropical jungle, cultivated in Taiwan Province Province, Hainan Island, Guangzhou and other places. For evergreen trees. The fruit is large, oblate and fragrant, with dense rust-colored long hair, tiny persistent calyx and few fruit stalks. Fruit is edible, has a bad taste, and has a strange smell after long storage.
ebony
Originally from East India and Malay Peninsula, it is now distributed in India, Sri Lanka and Myanmar, and cultivated in Hainan Island, China. For evergreen trees. The fruit is medium-sized, about 5 cm in diameter, edible, and the astringent juice extracted from immature fruit is used as a moisture-proof and anti-corrosion coating; The wood is black and hard, and its luster is beautiful.
The collection, preservation, identification and utilization of persimmon germplasm resources are relatively late. Since the 1960s, Shaanxi Fruit Tree Research Institute began to collect persimmon variety resources, and in the 1980s, the National Persimmon Germplasm Garden was established, and more than 600 persimmon germplasm resources were collected and preserved. The research and utilization of persimmon are also going on.