No CrossRef data available.
Article contents
The study of the black persimmon in China
Published online by Cambridge University Press: 26 September 2012
Abstract
Black persimmon in the literature. The persimmon (Diospyros kaki L.) is a deciduous fruit tree originating in China. One type consisting of a group of similar cultivars is the black persimmon, which is a precious germplasm resource of China. Black persimmon is mainly distributed in the south of the Taihang Mountains in northern China. Black persimmon is astringent, though this astringency can now be removed easily via normal maturity of the fruit. The skin of the fruit is black and the flesh has abundant nutritional value, with vitamin C and carotene. Information given by a black persimmon orchard. A trial on black persimmon was carried out from 2003 to 2009 in Zhengzhou, Henan province, China. Plant growth, yields and phenological characteristics were studied. The fruit has a thick skin which assists in storage and transportation; it has excellent flavor and quality, making the fruit highly valued by producers, marketers and consumers. Key cultivation techniques. Practices to achieve high quality are reviewed such as the proper plant environment, tree planting and pruning, the soil management, the wintering and protection of young trees, and pest control.
Keywords
- Type
- Technical paper
- Information
- Copyright
- © 2012 Cirad/EDP Sciences
References
Wang, Peng, Han, Wei, Wang, Wen-Liang, The nutrition
and health function and developing prospects of black food in China,
Mod. Agric. Sci. Technol. 17 (2010) 359–362.Google Scholar
Ding, Xiangyang, The study of black persimmon
introduction and its cultural techniques, H. Henan For. Sci. Technol.
25 (4) (2005) 6–7 (in Chinese).Google Scholar
Fu Gengfu, Fruit germplasm resources and regionalization
in Shanxi province, For. Press, Beijing, China, 1995 (in Chinese).
Wang Zhongying, The records of Shanxi fruits,
Econ. Press, Beijing, China, 1995 (in Chinese).
Yang, Yong, Li, Gaochao, Wang, Renzi, Black persimmon,
Northwest Hortic. 1 (1999) 34 (in Chinese).Google Scholar
Su, Caihong, Guo, Chuangye, The study of the
fruit characters and the analyses of the nutritional components
related to quality of non-astringent persimmons, Spec. Wild Econ.
Anim. Plant Res. 3 (2001) 35–38 (in Chinese).Google Scholar
Zhang, Yaozhan, Chu, Aixiang, Chen, Xiangyang, Li, Yanmei, Ji, Yanwei, Rare and precious fruit – black persimmon introduction
and cultural techniques, Fruit Grow. Friendsh. 4 (2005) 19 (in Chinese).Google Scholar
Wang, Xiaochun, Black persimmon introduced in
Tianshui of Gansu province, Non-Wood For. Res. 26 (1) (2008) 74–77
(in Chinese).Google Scholar
Zhu, Yuanqing, Black persimmon introduction
and cultural technique, Shandong For. Sci. Technol. 4 (2006) 69–70
(in Chinese).Google Scholar
Dai, Guilin, Song, Xiaodong, Nie, Guowei, Yang, Xiaohua, Seedless black persimmon characteristics and cultural techniques,
Shanxi Fruits 1 (2005) 40–41 (in Chinese).Google Scholar
Sugiyama, N., Yamaki, Y.T., Effects of CPPU on fruit
set and fruit growth in Japanese persimmon, Scientia
Hortic.
60 (3) (1995)
337–343.CrossRefGoogle Scholar
George, A.P., Collins, R.J., Nissen, R.J., Growth,
yield, and fuit quality of two non-astringent persimmon (Diospyros kaki)
cultivars, Izu and Fuyu, in subtropical Australia, Aust. J. Exp. Agric.
34 (2) (1994) 267–275.CrossRefGoogle Scholar
Li, Xiaomeng, Ding, Xiangyang, Effects of PP333
on black persimmon growth, For. Sci. Technol. Dev. 22 (5) (2008) 101–102
(in Chinese).Google Scholar