Articles
FRUIT CHARACTERISTICS OF LOCAL PERSIMMONS NATIVE TO JEJU, KOREA
Article number
685_9
Pages
93 – 98
Language
English
Abstract
A survey was carried out to investigate the fruit characteristics and tree age of the local persimmons in Jeju Island.
The temperature of Jeju Island, oceanic and near subtropical, is very suitable for growing persimmon trees; the yearly average temperature is 16-17℃ with a minimum of 5-6℃ in winter season and a maximum of 26-27℃ in summer season.
Under such climatic condition, local persimmon trees had been grown mostly around the farmhouses.
However, between the 1960s and 1970s, most of the persimmon trees were replaced by citrus trees for more economic value.
From 18 village communities in Jeju Island, 349 persimmon trees were investigated and classified according to fruit characteristics.
Most of the collections had astringent fruits except nine collections.
Ninety collections were over 100 years old, and 267 collections had small fruits less than 75 g.
The 34 collections had a few seeds, less than 1.0 seed/fruit.
The fruit shape of the collections was round or flat, while six collections were remarkably flat.
Most of the collections showed high soluble tannin concentrations, about 1.2-2.1 times higher than those of commercially cultivated astringent persimmons.
The fruits from the collections were so astringent that they were not edible even at mature stage.
The temperature of Jeju Island, oceanic and near subtropical, is very suitable for growing persimmon trees; the yearly average temperature is 16-17℃ with a minimum of 5-6℃ in winter season and a maximum of 26-27℃ in summer season.
Under such climatic condition, local persimmon trees had been grown mostly around the farmhouses.
However, between the 1960s and 1970s, most of the persimmon trees were replaced by citrus trees for more economic value.
From 18 village communities in Jeju Island, 349 persimmon trees were investigated and classified according to fruit characteristics.
Most of the collections had astringent fruits except nine collections.
Ninety collections were over 100 years old, and 267 collections had small fruits less than 75 g.
The 34 collections had a few seeds, less than 1.0 seed/fruit.
The fruit shape of the collections was round or flat, while six collections were remarkably flat.
Most of the collections showed high soluble tannin concentrations, about 1.2-2.1 times higher than those of commercially cultivated astringent persimmons.
The fruits from the collections were so astringent that they were not edible even at mature stage.
Publication
Authors
J.H. Park, C.H. Kim, H.D. Suh, K.S. Hwang
Keywords
Diospyros kaki Thunb., astringent, fruit shape, Jeju local persimmon, tannin
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