The best varieties of persimmon

Persimmon varieties with photos: the tastiest and sweetest, for growing in the Russian Federation

Persimmon (lat. Diōspyros) has been known to man for over 2000 years. For its unique taste with many different shades, it is also called the "Plum of the Gods". Due to the rather low calorie content (from 60 to 120 calories, depending on the variety) and the high content of vitamins and microelements, this product is indispensable in the diet of every person, especially in winter.

Application and main characteristics of persimmons

We are accustomed to eating persimmon fruits only fresh, enjoying juicy and slightly tart pulp. But this fruit is also widely used for making compote, delicious marmalade, jam, preserves and even wine. Wonderful dried fruits are made from it, and a special type of coffee is obtained from the seeds of the seeds. The wood of this tree is highly valued and is called "black". It is used for the manufacture of furniture, parquet and sports equipment.

The tropics and subtropics are considered homeland. This plant is a huge spreading tree up to 30 m high, but there are also dwarf varieties for growing at home. At the beginning of summer, it is covered with many fragrant flowers of red, yellow or white, and by the end of autumn amazing sunny fruits ripen on it. Their size and color may vary depending on the variety.

Currently, there are more than 300 varieties of this plant. The taste of the fruit is different - from tart to sugary sweet. Ripe pulp becomes spoon-like jelly, while some varieties remain firm even at the end of the ripening period.

How to choose sweet fruits that don't bite your mouth

Many people know that persimmon "knits the mouth", but not everyone knows why this happens, and how to choose the right fruit. It should be noted right away that not all varieties have such a property, mainly Oriental varieties and frost-resistant ones (grown on the territory of the Russian Federation). Such as Shokoladnitsa and Sharon do not have astringency even in an unripe form, only if they are consumed completely green (seen by their color).

Persimmon varieties that do not knit your mouth: Shokoladnitsa

A viscous sensation in the mouth appears due to the tart taste of unripe fruits. Some varieties are visually almost impossible to distinguish, since they are orange in color, even in an unripe form.

When buying an Oriental or local persimmon, you should pay attention to the softness of the fruit: the peel should not look like a film, but it should be easily squeezed under slight pressure with your finger. Persimmon color, if it is not the Shokoladnitsa variety, may be dark orange, but not brown. The darkened fruits will not "bind your mouth", but their taste will be similar to porridge.

If you bought a tart, underripe persimmon, this is not a problem. Put it in the refrigerator, or better yet, in the freezer.After 3-4 hours, the astringency will disappear, and the pulp will become very sweet and at the same time will not turn into jelly (thanks to this quality, many people prefer to buy unripe persimmons and freeze them).

What varieties of persimmon are the most delicious Winter persimmon variety: Asterisk

Weather conditions greatly affect the taste and quality of the fruit. An important factor is also transportation: if the persimmon is fully ripe on the tree, then it will be much tastier than the one that ripened during transportation or storage.

Persimmon Korolkovaya

Among the many varieties of this fruit, the most delicious and affordable varieties in the regions of Russia are distinguished. Particularly popular is Korolkovaya persimmon, which is deservedly considered the sweetest. It should be noted that the more seeds there are in the fruits, the tastier they are. The most popular varieties of this group include Hiakume, Zenji-Maru, Geytli.

Persimmon varieties Korolek or Hiakume

Hyakume

Persimmon of the Hiakume variety is the most common of the Korolkov family, it gives large fruits of an elongated shape and weighing up to 250 grams, for which it received the name Korolek. Their color can range from honey yellow to dark brown. It is thanks to its color and unique taste that the variety is often called "Chocolate", but it should not be confused with Zenji-Maru (popularly Shokoladnitsa).

The fruits are distinguished by good transportability. Their skin is smooth and dense, which allows the fruit to keep its presentation for a long time. The pulp has a sweet, delicate taste. Even unripe fruits have a honey aroma and are completely impatient. A young tree begins to bear fruit as early as 4-5 years after planting, and the yield can reach 200 kg per unit. However, this species is not resistant to severe frosts and requires good shelter at temperatures below -18 ° C.

Chocolate Girl or Zenji-Maru

In terms of characteristics and appearance, it practically does not differ from Hyakume. Has a slightly darker flesh, and a more cloying aftertaste. It is generally accepted that the more seeds there are in the fruit, the higher its taste. Trees of this variety also produce an excellent harvest, but they are thermophilic, they are recommended to be grown in areas where the temperature does not drop below 15.

Persimmon Apple or Sharon

Sorts of persimmon "apple" are in high demand. They got their name due to the crossing of this fruit with an apple tree. Among the most popular subspecies, Sharon can be distinguished, which has an amazing delicate aroma reminiscent of quince and apricot.

Hybrid persimmon Sharon

Large juicy fruits have no pits and no astringent taste. Even when ripe, the flesh remains firm, like an apple, and has a bright orange color. Sharon is unpretentious in cultivation and is well transported, but not adapted to the northern climate.

Kaki

Eastern or Japanese persimmon varieties are considered the largest:

• The weight of one fruit can reach 0.5 kg;
• The tree is capable of bringing up to 500 kg of high-quality harvest per year;
• The flowers are self-fertile and do not require pollination;
• The tree grows up to 10 meters in height, which greatly facilitates harvesting;
• Frost resistance is moderate: withstands frosts down to -18 ° C and requires a solid shelter for the winter.

Frost-resistant persimmon varieties for cultivation in Russia

Persimmon varieties can be roughly classified according to ripening periods:

• Early - begins to bear fruit in early October. These include: Sidlis and Goshoaki;
• Medium - fruits ripen in early November (Hyakume, Zenji-Maru);
• Late - the harvest period begins only in December (Nakhodka, Zvezdochka).

For Russian gardeners, persimmon varieties of early ripening and high frost resistance are most interesting. Since there is nothing more pleasant than having these exotic fruits grown in your own garden on a festive New Year's table.

The most suitable for growing in Russia are the following persimmon varieties:

• Virginia;
• Russian woman;
• Mount Hoverla;
• Mount Roman-Kosh.

Virginia

Persimmon tree variety Virginia

Persimmon Virginia (or American) is a huge tree up to 25 meters in height, rather unpretentious to soil and moisture. The plant is able to withstand frosts up to -35 ° C without shelter for the winter. Due to its high frost resistance, it is the only variety suitable for central Russia.

It is preferable to plant in an open area, as this subspecies requires a lot of light. Persimmon variety Virginskaya has small fruits, their diameter is 2-6 cm, and the pulp is sweet and nutritious.

Russian woman

Persimmon fruits of the Rossiyanka variety

This variety was bred by breeders of the Nikitsky Botanical Garden in Crimea and has the following characteristics:

• The height of the tree reaches 4-4.5 m;
• Fruits are small, weighing up to 70 grams;
• Round-flattened shape;
• The surface has a white waxy coating;
• The ripening period begins at the end of October, and in November the fruits reach full softening;
• During the season, the tree gives up to 80 kg of fruits;
• Unripe persimmon has a tart taste, but upon reaching full ripeness, it becomes very sweet, and the pulp acquires the consistency of a jam;
• The shelf life is not long: until December;
• The persimmon tree of the Russian woman can withstand short-term frosts down to -30 ° C.

Mount Hoverla

Persimmon Mountain Goverla

This is one of the best hybrids, the fruit weight of which reaches 270 grams. The fruit pulp has a burgundy color and has excellent taste. Their ripening period begins at the end of October. The Gora Goverla persimmon is quite frost-resistant and can withstand up to -24 ° C.

Mount Roman-Kosh

Large persimmon Mountain Roman-Kosh

Mountain Roman-Kosh tree has good frost resistance up to -25 degrees. But to get a generous harvest, pollination is necessary. The fruits are yellow in color and begin to ripen in early November. They are stored for a long time and can lie until January.

Outcome

If you decide to grow persimmons in your own garden, then when choosing a variety, you must give preference to frost-resistant ones. Observing proper and timely care, as well as providing high-quality shelter for the winter, after 3-4 years you will be able to enjoy excellent and very useful fruits, as well as the view of a beautiful tree that will decorate any site.

Persimmon is a plant of the ebony family. There are a large number of species of this representative. However, for our country the following varieties are most interesting: "eastern", "Caucasian", "virgin". Let's dwell on each of them in more detail and find out what features of growing this plant exist.

Caucasian persimmon

Persimmon, the varieties of which we have listed, grows on trees. Some are over 25 meters high. The fruits of the plant weigh on average 20 g. The taste is tart. They contain 4 seeds inside, before ripening persimmons of the "Caucasian" variety have a black color.

Growing features

The "Caucasian" persimmon is grown by planting seedlings. They tolerate various weather conditions, climatic changes and soil conditions well. The seedlings are drought-resistant and do not grow in the garden.

Virginia persimmon. How to grow?

Persimmon variety "virginskaya" is a medium-sized tree from North America, which can withstand temperature extremes up to -20 degrees Celsius. The plant reaches a height of 20 meters.

The seedlings are used as a stock to promote cultivated plant species. Persimmon loves clayey waterlogged soil.

Oriental persimmon

This type of plant was brought to us from China. There are various varieties, most often they are able to withstand severe frosts. In our country, this plant has taken root since the times of the USSR. Persimmon variety "Russian" is an interspecific hybrid of "oriental" and "virgin" persimmons.

Constant varieties

All types of persimmons are subdivided into some groups. Those that do not change the color of the pulp during ripening, as well as regardless of the method of pollination, are called constant. Persimmon constant is divided into two types:

• sweet;
• tart.

The first one does not become soft even after a long period of lying.The varietal color does not change after being removed from the tree. The tart type of persimmon loses its taste after a long maturation and gradually softens.

Some gardeners distinguish another plant variety - varying. These persimmons change their flesh color and flavor depending on pollination / propagation method.

Ripening terms

Depending on the period of fruit picking, persimmon is divided into three subgroups:

1. Early. These include the growing persimmon in the Crimea. The varieties grown in the south ripen much earlier - in mid-September.
2. Mid-season. These plants bear fruit a little later - from mid-October.
3. Late. Persimmon of this subgroup ripens by the beginning of December.

The most popular persimmon varieties in Russia

On the shelves of domestic stores, you can see different varieties of persimmon. The most popular in Russia are:

• persimmon variety "korolek", otherwise it is called "chocolate";
• "Tangerine" / "honey";
• "Large kinglet";
• "Bull heart" / "tomato";
• "Chinese";
• "chamomile";
• "Egyptian".

"Kinglet" - persimmon, which is considered the most delicious. It has a round shape. The chocolate flesh is visible through the orange skin, hence its second name. The darker the pulp, the sweeter the fruit. Persimmon has up to 10 seeds. The taste characteristics of this fruit do not change even after a long maturation, persimmon does not knit, it is always sweet and juicy.

"Mandarin" in shape resembles this citrus variety. Some call it honey because it tastes so sweet. She is the most cloying of all varieties, she never has seeds. When the fruit is fully ripe, the orange pulp turns into a liquid jelly. During this period, it cannot be transported. To bring a ripe khura from the store home safe and sound, you need to be extremely careful.

"Large Kinglet" - the same as the regular one, but the size of the fruit is much larger. The pulp of persimmon of this variety is less dark, it tastes a little knitting.

Some people are very fond of "bull heart" or "tomato". Persimmon, the description of the variety of which determines its name. Outwardly, the fruits resemble a "bull heart" tomato. Persimmon of this variety is very large, it has no seeds. The orange pulp is always juicy and does not darken. Delicate ripe fruits are also very difficult to transport, as well as "honey". However, unlike her, the tomato persimmon has a less sugary taste.

"Chinese" persimmon has an unusual shape, all the fruits of the plant grow with a strip. Compared to the aforementioned varieties, "Chinese" lacks sweetness. The fruits have a thick rind.

"Chamomile" or "fig" persimmon is the earliest variety of all. Its flesh turns dark when ripe. There are several long seeds inside the fruit.

"Egyptian" differs from all of its elongated shape. The palatability of the fruit is average, the persimmon is not sugary, it does not knit much.

How does reproduction / pollination take place?

Experienced gardeners often use the budding method for reproduction. In this case, this process is difficult to carry out due to the high content of tannins in persimmon tissues. Tanids prevent the rootstock from growing together with the scion. Trees are propagated in the spring, during the sap flow of the plant.

At the end of winter, cuttings or budding wood are cut. Raw materials are stored in a refrigerator at a temperature of -2 to 0 degrees Celsius. When using this method of reproduction, the survival rate of the eyes is 95%. Persimmon is formed according to a sparse-tiered system. Some use a modified leader and tiered. Trees are usually pruned in the spring, and many also prune at harvest time.

Growing features

Persimmon trees bear fruit for many years, most often this period reaches 60 years. You can get the first harvest two years after planting the seedlings. Full fruiting in trees appears after ten years. Persimmons are usually grown in large stands. When setting up, it should be borne in mind that for 100 seedlings of one variety, 10 seedlings are needed, which will pollinate the plants.

Persimmon does not require high humidity and a lot of rainfall. The minimum quantity is 900 mm per year. It is better to grow trees in fertile loamy soil. Plants can thrive on sandy and pebbly soil.

Despite the rather demanding attitude to the soil, the trees are absolutely unpretentious to care for. They almost never require pruning. Persimmon copes well with severe frosts and prolonged subzero temperatures. Trees are less susceptible to rotting than others, they are good at resisting diseases and pests.

Young shoots are fertilized with organic and mineral substances. This is usually done in early spring or mid-summer. Watering mature trees should be at least
7-8 times a year.

The fruits begin to be harvested in mid-October. Persimmon ripening period lasts about two months. Some varieties can be harvested until the second half of December. But usually persimmon ripens after the last leaf fall.

How to store persimmons?

This fruit must be stored properly. The fruits will not spoil in the cooling chambers. Favorable storage temperature - 0 degrees. If the air humidity does not exceed 90%, then the persimmon can lie in storage for about 3 months. At lower humidity (up to 85%), fruits wither and lose their shape. If the humidity level is more than 90%, then the fruits are subject to rotting, and the persimmon becomes moldy. If the temperature conditions are observed, the ripening processes can be accelerated or slowed down. Many people use the technology of artificial ripening of fruits. The use of ethylene gas allows persimmons to ripen faster than natural. After chemical treatment, the fruits ripen already on the 4th day, while naturally the fruits would take 25-30 days.

Sweet persimmon Korolek with soft dark orange pulp is probably known to everyone. It is she who is most often found on store shelves in the autumn. Other varieties are not so popular in our area, while in the world there are more than 450 species of this culture alone, and there are several times more varieties! True, not all are suitable for food: some are of purely decorative or technical significance.

Three main types of persimmons

Want to learn how to identify the tastiest orange fruits in the store? Or maybe they intend to grow persimmons at home? In this case, it will be useful to first understand the most famous types of this culture.

• Persimmon virginiana or American persimmon grows mainly in the western United States, but is sometimes found on the Mediterranean coast and in Ukraine. The fruits of this species are medium in size - from 2 to 6 cm in diameter, but they have a high nutritional value, and the sugar content in them is about 45%.

Persimmon video

An adult tree can reach a height of 25 meters, flowers on it are unisexual, appear in June, fruits begin to sing in September. The Virginia species grows well on different types of soil, is not afraid of the close occurrence of groundwater, and is not too picky about air and soil moisture. The only requirement is that the landing site should be well lit by the sun. In domestic gardens, this species can be grown without shelter for the winter due to its high frost resistance (but only under the condition of short-term frosts not lower than -35 degrees).

• From Spain to Japan, Caucasian persimmon grows in subtropical regions (it is sold in the market and in stores as "ordinary"). Her fruits are very small - up to 2.5 cm, have a tart taste, are saturated with sugars and vitamins. On mature trees up to 30 m high, female white-green and male red-yellow flowers bloom at the end of May. Fruit ripening occurs in October-November. The Caucasian species cannot boast of high frost resistance: the most resistant varieties are able to withstand short frosts down to -25 degrees, so plantings need good shelter for wintering.
• Japanese persimmon (another name is oriental) is found not only in Japan, but also in the USA, Spain, Israel, Korea, China. It is also grown by domestic amateur gardeners, although this species is afraid of frosts below -18 degrees and requires mandatory shelter before the onset of winter. An adult tree is compact in size - up to 10 meters in height. Flowers on it are female, male and mixed, flowering begins in May-June.

Some varieties of the Japanese variety have a tart taste even when ripe, there are pitted fruits

Depending on the variety, the fruit ripens from October to early December. Some varieties of the Japanese variety have a tart taste even when ripe, and seedless fruits are found. Eastern persimmon has the largest dimensions (the weight of one fruit can reach 0.5 kg). An additional plus is a high yield, up to 500 kg per tree.

The most popular and sweet varieties

The very first fig persimmon appears on sale, which is also called Chamomile because it resembles a flower in the cut. The sweet taste is similar to the King, but the chamomile pulp remains orange and does not darken at all.

Chocolate persimmon, which is often confused with the "King" among the people, is actually an oriental variety of Zenji-Maru. Medium-sized trees with a lot of male flowers, so Zenji-Maru can be a good pollinator. Seed fruits are brown-orange in color, weighing up to 150 g, with dark, very sweet and juicy pulp. There are fruits without seeds, they can be distinguished by the bright orange color of the skin. Harvesting begins in October. In winter, Shokoladnitsa needs shelter at temperatures below -18 degrees.

The well-known Korolek also belongs to the oriental species, its true name is Hyakume. It is a self-fertile variety with round fruits weighing up to 250 g. Skin color varies from light orange (in seedless specimens) to dark red.

It is a self-fertile variety with round fruits weighing up to 250 g.

The advantages include not only a sweet, delicate taste, without cloying, but also excellent transportability. The smooth skin retains its integrity for a long time, and the pulp does not knit even in an unripe state, since there are very few tannins in Korolka. Hiakume is considered one of the most productive varieties growing in domestic gardens. On average, 100-200 kg can be harvested from one tree. However, in winter with frosts below -18 degrees of planting, it is necessary to carefully cover.

For all its advantages, Hyakume has a serious drawback: poor resistance to disease.

The eastern group also includes the Bull's Heart persimmon (or Khachia), which really resembles the tomatoes of the same name in shape and size. Large orange fruits weighing up to 250 g are seedless. When fully ripe, the pulp is tender, sweet, resembles jelly in consistency, the color remains bright, does not darken. Unripe Khachia knits a little. Fruiting occurs without pollination.

The so-called "apple" persimmon Sharon deserves special attention, since it is a separate hybrid obtained by crossing the apple tree and the Japanese persimmon species. In its amazing sweet taste, you can catch notes of quince and apricot, astringent astringency is practically absent, there are no seeds. The bright orange pulp, even when ripe, remains firm like an apple. The advantages of Sharon include good transportation and unpretentiousness of the plant during cultivation.

Persimmon Russian woman and other interspecific hybrids

No matter how tasty Sharon, Shokoladnitsa and Korolek are, it is not so easy to grow them in the Russian climatic conditions. It is still safer to choose more unpretentious, frost-resistant hybrids bred by domestic breeders.

In an immature state, the flesh of a Russian woman has astringency, after ripening, the flesh turns into "jam" and becomes very sweet

Pay attention to the Russian woman obtained in the Nikitsky Botanical Garden.It is she who is currently used to obtain new varieties of persimmon, suitable for our climate. The tree grows up to 4.5 m in height, the fruits turn yellow by November, and reach full softening by the end of November. Up to 80 kg of harvest can be obtained from one tree annually. True, the fruits are not large in size - their weight is about 50-70 g.

In an immature state, the flesh of a Russian woman has astringency; after ripening, the flesh turns into "jam" and becomes very sweet, with a subtle pleasant aroma. Persimmon retains transportability and good keeping quality until December.

The Russian woman is able to withstand frosts down to -27-30 degrees. In addition, it is not damaged by pests and diseases, which means that the planting does not have to be treated with chemicals.

Video about delicious persimmon

Popular among our gardeners and such interspecific hybrids as:

• Nikitskaya burgundy - fruits of a burgundy hue, weighing up to 150 g, in taste are not inferior to the oriental look, but they have tart notes. A pollinator is required for fruiting.
• Mount Hoverla is a burgundy persimmon with excellent taste, weighing up to 270 g. Ripens towards the end of October, is able to withstand short-term frosts down to -24 degrees. It is considered one of the best hybrids.
• Mount Roman-Kosh - fruits up to 250 g, yellow, ripen at the very beginning of November and are well stored until January. Average frost resistance (up to -24 degrees), a pollinator is needed.

Now that you know the most popular persimmon varieties

Persimmon (Diospiros L.) is a representative of the ebony family. It unites almost 300 species, of which three are of greatest interest for our climatic zone: persimmon (D.lotus), persimmon virginiana (D.virjiniana), kaki (D.kaki) and artificially obtained hybrid forms with increased frost resistance.

Persimmon Caucasian

Natural habitat - the Caucasus. The trees are vigorous, reaching a height of 30 meters. The frost resistance of the aboveground part is about 22 - 24 degrees, and of the roots - about 10 - 12 degrees. Fruits up to 20 grams in weight, tart when ripe, almost black in color, with small seeds, up to 4 pieces.

Seedlings of this type are used as a rootstock for cultivars... Their root system is branched, fibrous. Saplings tolerate transplanting well, grow on almost any soil, are sufficiently drought-resistant, do not give shoots in the garden. There are no cultivars.

Persimmon virginiana

Persimmon virginiana native to North America. The trees are medium-sized, up to 20 meters in height, with frost resistance up to -35 degrees. The root system can withstand freezing of the soil up to -15 degrees, and therefore seedlings of this species are recommended to be used as a stock for the promotion of cultivated varieties to more northern regions. Another valuable quality as a rootstock is that it withstands and grows well on heavy clayey waterlogged soils, and also has a longer period of natural winter dormancy, which does not provoke a premature onset of sap flow of the cultivar due to prolonged winter thaws. It should be borne in mind that grafted on virgin persimmon cultivars tolerate transplanting worse due to the peculiarity of having weakly branched tap roots, more moisture-loving, developing more slowly, less productive and less durable. There are cultivars called in America persimons.

Oriental persimmon

Kaki has spread from China. To date, more than a thousand varieties with various biological and commercial characteristics are known. We are interested in varieties with frost resistance of at least minus 17 degrees, some of which are listed above.

In the USSR, in the State Nikitsky Botanical Garden, by means of directed selection in the post-war years, for the first time in the world by the breeder A.K. Pasenkov. was receivedinterspecific hybrid of oriental and virgin persimmons, from the number of seedlings of which the best was chosen, which later received the nameRussian woman... Its frost resistance is minus 26 degrees. Subsequently, Alexander Naumovich, an employee of the GNBS Kazas, obtained the Nikitskaya bordovaya variety, which, when tested for freezing, showed even higher frost resistance. The taste of Nikitskry burgundy is beyond praise.

According to the foreign classification, persimmon varieties are divided into two groups:varyingand constant.

Varying varieties

Varying they call those varieties, the fruits of which, depending on how they were formed - after fertilization or parthenocarpic, have different consumer qualities. Fruits, formed parthenocarpically and not containing seeds, do not change the color of the pulp when ripe, and lose their astringency only after maturation. Fruits of the same varieties, even on the same tree, but formed after fertilization and having seeds, already have an impatient pulp when removed, and the color of the pulp changes to darker, to brown.

Constant varieties

TOconstant include varieties, the fruits of which, regardless of pollination and seed formation, the color of the pulp do not change... They are divided into two subgroups:tartandsweet.

• TOtartconstant varieties include varieties: Khachia, Tanenashi, Gosho, Soyo. Sidles, Tsuru, Kostata, Adreula, Emon, Aizu-Mishirazu, Dream, Rossiyanka, Novinka, Nikitskaya bordovaya, Meader, John Rick, Weber. The astringency in their fruits disappears only after complete biological maturation in the process of maturation and softening of the pulp.
• TOsweetconstant varieties include: Giro, Krymchanka 55, Nakhodka, Kiara, Meotse saukune, Mishirazu, Fuyu, Twentieth century - the fruits of these varieties, regardless of the presence of seeds in them, are sweet already after they acquire a characteristic varietal color already during removal, even hard, without softening in lying.

In the USSR, they adhered to a slightly different classification and subdivided all varieties into three groups:tannid(or constant), which corresponded to constant astringent;bestannid(or sweet), which corresponded to constant sweet;varying(orblotches, orchocolate). The same alignment is currently adhered to in Ukraine.

Among those introduced and received by domestic breeders of Ukraine, Russia, there are the following varieties and forms of oriental persimmon:

• Sidles - constant, mid-season, fruits are round-quadrangular, red-orange, very sweet, weighing 90-150 grams.
• Aizu-mishirazu - constant, late ripening, flat-rounded, orange fruits, weighing 60-140 grams.
• Tanenashi - constant, mid-season, round-conical fruits, yellow-orange, weighing 80-260 grams.
• Khachia - constant, late ripening, cone-shaped fruits with a black dot at the top, orange, very sweet, weighing 60-200 grams.

• Kostata- constant, very late ripening, fruits are conical-ribbed, orange, weighing 40-120 grams.
• Tsuru-gaki- constant, very late ripening, cylindrical fruits with a conical tip, orange, weighing 50-130 grams.
• Tamopan big- constant, very late ripening, flat fruits with a constriction, dark orange, weighing 150-270 grams.
• Dream 459 (Kuro-kuma x Fuyu) - constant, mid-season, fruits are round-flat, red-orange, weighing 45-200 grams. Monoecious.
• Satellite- constant, mid-season, round-ribbed fruits, orange, weighing 40-100 grams. Monoecious is a good pollinator for oriental persimmons.
• Zenji-maru- variable, mid-season, round, orange fruits, weighing 20-100 grams. Monoecious is a good pollinator for oriental persimmons.
• Kuro-kuma- variable, mid-ripening, flat-rounded, orange fruits, weighing 40-70 grams.
• Hyakume -variable, late ripening, orange fruits, weighing 60-220 grams. Often completely sheds the ovary without pollination.
• Yankin Tsuru- variable, late ripening, fruits are cylindrical or oval, orange, weighing 50-90 grams.
• Shagotsu-gaki- variable, late ripening, fruits are broadly conical, dark orange, weighing 80-210 grams.
• Ukrainian- variable, early ripening, cylindrical, orange fruits, very sweet, weighing 40-100 grams. Monoecious variety.
• Dawn 187- variable, mid-ripening, round-flat, sometimes ribbed, orange fruits, weighing 50-200 grams.
• Chocolate 326- variable, mid-ripening, round-conical, orange fruits, weighing 45-150 grams.
• Daughter of Saburoza- variable, mid-ripening, oval-ovoid fruits, orange-red, weighing 35-90 grams.
• Star- variable, late ripening, round, orange fruits, weighing 60-120 grams. Male flowers form after a year.
• Excellent (Chinebuli, Jiro, Delicious)- hardy, late ripening, flat-oval rectangular, orange fruits, weighing 60-220 grams. Male flowers form after a year.
• Fuyu- hardy, late ripening, round-flat fruits, red-orange, weighing 30-110 grams. Monoecious variety.

• Ishi kick her jiro- a clone of the Excellent. The fruits are larger, impatient.
• Krymchanka 55- hardy, mid-season, round, dark orange fruits, weighing 60-120 grams, very sweet.
• Find- hardy, late ripening, round, yellow-orange fruits, weighing 30-150 grams. Monoecious variety.
• Virgin persimmon
• Meader- constant, very early ripening, flat-rounded fruits, dark orange, fragrant, weighing 30-50 (very rarely up to 100) grams.
• John Rick- constant, early ripening, flat-rounded fruits, orange-dark red, small.
• Weber- constant, early ripening, fruits are round, dark, small.

Hybrid varieties of Nikitsky Botanical Garden

• Rossiyanka 18- constant, mid-ripening, flat-rounded fruits, orange, very sweet, aromatic, weighing 45-60 grams.
• Nikitskaya burgundy- constant, mid-season, flat-rounded fruits, reddish-claret, sweet aromatic, weighing 50-150 grams.
• Mount Hoverla- constant, mid-ripening, flat-rounded, orange fruits, of a pleasant peculiar consistency, weighing 60-300 grams.
• Mount Roman Kosh- firm, mid-ripening, flat-rounded, orange fruits, weighing 70-200 grams.
• Mount Rogers- constant, mid-ripening, flat-rounded, orange fruits weighing 40-150 grams.
• New- constant, mid-season, medium-sized fruits. Monoecious variety, good pollinator for all persimmon varieties.

Ripening terms

According to the ripening period, or rather the removal of fruits, persimmon is divided into three groups of varieties:

1. earlyfilmed (in the south) mid-September to mid-October;
2. mid-season - from October to early November;
3. late- ripening from the second half to the beginning of December.

The ripening time is significantly influenced by weather conditions. Fruits can be removed a little earlier than the required time, they can ripen somewhat in maturation, but the quality will then be worse.

Pollination

Persimmon is characterized by the fact that its plants form three types of flowers: female, male and very rarely - bisexual.
Other varieties form only female flowers, these are Hiakume, Aizu mishirazu, Sidles, Gosho gaki, Khachia, Tanenashi, Tamopan, Tsuru, Meotse saukune, Emon, Tsurunoko, Kostata, Rossiyanka, Nikitskaya burgundy and others of which, under favorable agrotechnical conditions, some can form fruits without fertilization.

Varieties other than female varieties form and male flowers every year and in large numbers, these are: Shagotsu gaki, Nakhodka, Gailey, Zenji maru, Dream, New, Sputnik.

There are varieties that form along with female and male flowers, but periodically, after 1-2 years: this is Zvezdochka, Fuyu, Jiro, Adorable.

It should be borne in mind that pollination significantly affects the consistency of the fruit pulp and its taste. Seedless fruits are always tastier than seedless ones.... Interestingly, even in the same fruit with 1-2 seeds, the pulp surrounding the seeds is always softer and tastier than the part where there are no seeds.

Pollination of female flowers is necessary for most varieties to obtain a larger yield of high-quality fruits. However, there are varieties that bear fruit well without fertilization, forming seedless fruits. On this basis, persimmon varieties can be divided into three groups:

1. Varieties requiring pollination: Hiakume, Gosho gaki, Zenji maru, Tiedimon, Aman kaki, Tracta kaki, Huro kuma, Tsurunoko, Kaki mela, Yankin tsuuru, Step otsu gaki, Geili, Maru, Ezo ichi;
2. Varieties bearing fruit without pollination: Sidles, Big Tamopan, Tanenashi, Gosho, Kostata.
3. Varieties included in the intermediate group: Khachia, Adreula, Jiro, Aizu Mishirazu, Emon, Soyo, Nikitskaya burgundy, Russian woman and others.

Trees of the intermediate group of varieties bear fruit even without fertilization, but pollination is required in order to increase the yield, as well as increase the size of the fruits, and improve their taste. Varieties such as Khachia, Aizu-mishirazu, after pollination of the flowers, form seed fruits with a sweeter pulp than seedless fruits. Under the influence of pollination, the color of the pulp changes, in some varieties it takes on a dark brown color either around the seeds (Khachia, Aizu-mishirazu), or throughout the fruit (Zenji maru); in varieties Twentieth Century and Fuyu, only small brown spots appear around, and the main color of the pulp remains orange.

It is noticed that in fruits with immature seeds, the color of the pulp does not change, and only as the fruits and seeds ripen, it gradually begins to darken.

All in all, not only the yield, but also the quality of the fruits depends on the fertilization of persimmon flowers, therefore, when laying a persimmon garden, it is recommended to plant one pollinator for every 8-9 trees with functionally female flowers. If it is not possible to plant a pollinator, it will be necessary to process persimmon flowers, and then set fruits, if they begin to be dropped, aqueous solution of gibberellin... The concentration of the solution should be selected empirically, primarily due to the quality of the gibberellin being marketed. With irregular soil moisture, gibbelellin treatment is required.

Choosing a place for planting persimmons

When choosing a place for planting persimmons, you need to be guided by the following conditions:

• The best soil for persimmons is alluvial loamy or sandy loamy, quite fertile, with a depth of groundwater no closer than 0.75 meters from the earth's surface - the bulk of the roots is located in a layer of 0.1-0.5 meters.
• Plant nutrition area - 25 sq. m for low-growing varieties and before 64 sq. m for vigorous, with possible compaction with plantings of short-lived fruit, for example, columnar forms or peaches.
• The place should be protected from the withering winds of winter.
• Persimmon is photophilous, in a shaded place its leaves are deformed, shoots acquire signs of etiolation, fruits fall off.
• Watering should be provided, but waterlogging will be harmful - increased growth of shoots will begin to the detriment of the nutrition of the fruits, which will begin to fall off.

In more northern latitudes, unusual for persimmons, you can try to grow persimmons in wall formationby planting on the southern side of the heated building, but not the insulated wall; can be formed in a creeping form.

Selection and planting of seedlings

You need to purchase seedlings from the manufacturer. Some addresses are given in the appendix. Remember: only the manufacturer can give you their address and warranty! When buying from dealers in the market, you can buy not even a persimmon, but if it is a persimmon, then wild. Even at the exhibition, the purchased seedling may not correspond to the named variety, it may not be frost-resistant enough for your climatic zone, that is, it will freeze out in the very first winter.

Persimmon seedlings open-rooted should be purchased in the fall, and the less time has passed since digging, the better.Persimmons, with proper digging, should retain thin branched roots, which are very sensitive to both drying (die after 1-2 hours) and waterlogging. If the fibrous roots nevertheless died, but the taproots are healthy, then the seedling is quite suitable for planting, but it will begin growing in the spring with a delay, maybe even in July.

In the southern regions in a permanent place, you can plant until November, but it is better earlier, while the earth is warm, the root takes root in the soil. In more northern regions, and in the south, if they could not plant within the specified time frame, it is advisable to postpone planting until the spring after the threat of severe frosts has passed.

When landing it is imperative to install a support stake. The grafting site, if it is done on the root collar, should be buried 5-10 cm below ground level. which to press down with soil. Immediately after the autumn planting, sprinkle the trunk with earth, and when frost sets in, put the box and fill it with insulating material, you can even soil. In subsequent years of growth, in winter, insulate the bole and skeletal branches, and apply a reflective layer on top. In the southern regions, you can limit yourself to whitewashing with a lime mortar, but it should be borne in mind that after a long warm period at the beginning of winter, followed by a sharp cooling, even very frost-resistant varieties of Virginia persimmon have damage to the stem in the form of delamination of the bark from the wood with the death of cambium within 20 cm above and below the level of the snow cover. Warm the trunk circle by mulching with improvised material, this is especially important if the rootstock is Caucasian persimmon.

Persimmon is a very early-growing culture: a Caucasian persimmon grafted on a rootstock can begin fruiting in the second year after planting in a permanent place, and on a H. virginskaya rootstock - for 3-4 years. Nikitskaya burgundy is distinguished by a special early maturity.

Crown formation

But do not flatter yourself and get carried away with the primary harvest, it is more important form a crown, otherwise the trees will look untidy, fruiting will move to the periphery and upward, the branches will begin to break off.

Experts recommend the main form of the crown changed leader, which is characterized by strength, good illumination and low tree height. The interval between skeletal branches in such a crown is 20-40 cm, the number of which can be 4-6 pcs.

In the spring of the first year of growth, the seedling is cut off at a height of about 80 cm, by the fall, an extension of the central conductor grows from the upper bud, and from the lateral buds, two located radially are left in growth, one at the height of the stem (about 50 cm), the other by 20-40 cm higher from it, shoots from the rest of the buds need to be constantly pinched or just removed the buds. In the spring of next year, the central conductor is cut at a height of about 1.5 m, and the lateral branches are cut off leaving 40-50 cm so that the semi-skeletal branches are located as close to the trunk as possible. In summer, the development of a pair of oppositely located skeletal branches is stimulated, which should be perpendicular to the plane of the lower two branches. In the same way, another tier is formed, then the central leader is removed with a transfer to the side branch.

Omarov M.D. (All-Russian Research Institute of Floriculture and Subtropical Crops, Sochi) recommends forming a crown palmetto, which will significantly increase the yield. Such a crown is required for growing on the wall.

Most experts agree that a cultivar grafted on a high, over 1 m, virgin persimmon stem is more resistant to low temperatures in winter and avoids frost damage to the stem.For industrial plantings, this may be true, but in the home garden, under the close attention of the gardener, there is always the possibility of protecting the trunk and skeletal branches at critically low temperatures. Moreover, if a cold winter happens, a high bole will not save the cultivar, it may suffer itself, but if the seedling is planted with a deepening of the grafting site, then new shoots will grow from the dormant buds located in the underground part, from which it will be possible to form a new one. crown.

Features of persimmon care

The main criteria for success are agricultural technology, freedom from diseases and pests. A prerequisite is preparation for wintering., such as: cessation of watering 1-1.5 months before the end of the growing season, so that the shoots ripen. Phosphorus and potash fertilizers contribute to the good maturation of wood, which should be applied in higher doses in the second half of summer. Especially effective is foliar feeding with 0.5-1.5% 1-3-day water extract of superphosphate with 0.5% potassium sulfate with the addition of potassium permanganate 0.02-0.05% or potassium iodide 0.02%. Spraying begins with lower concentrations at the end of summer, weekly, gradually increasing the concentration of the working solution to the maximum values.

Persimmon plants are able to accumulate in fruits iodine... If in the coastal regions the absorption of iodine comes from the air saturated with it, then in the continental regions the addition of potassium iodide to the solution for foliar feeding is more than desirable.

On the issue of frost resistance persimmon there are different opinions, moreover, the difference sometimes reaches 3 - 5 degrees. Indeed, even nearby identical trees growing nearby often differ in frost resistance.

With good preparation for wintering, the frost resistance of a persimmon plant can be 2-3 degrees higher. In northern regions, where there are no thaws, you can experiment with late autumn tree treatment with available cryoprotectants, such as: a solution of 0.2% dimethyl sulfoxide, 0.05% glycerin, Mars (or Pennant) preparations. By the way, treatment with Pennant accelerates fruit ripening, increases sugar content, and increases their size.

In areas with withering winter winds, you can try to treat trees after leaf fall with solutions of latex or PVA glue at a dose of 30-50 ml per 10 liters of water.

Persimmon bears fruit on the shoots of the current year, in last year's buds (as in grape buds) all the information for the future branch with leaves and flowers is laid. Flowers will only come from well-executed buds located at the end and middle of the future shoot. The key to a good harvest is a strong annual growth. Which, in turn, depends on the provision of trees with nutrients, water and pruning.

Strong pruning is used only when forming the crown. In the fruiting period, they are limited to thinning, removing damaged, drying branches. Only branches more than 50 cm long and branches with numerous short (less than 10 cm) shoots are shortened. In addition, it should be borne in mind that strong pruning after laying the crown skeleton negatively affects the durability of the trees.

The vegetative bud is laid in September-October of the year preceding flowering; by the end of winter, the vegetative bud acquires a conical shape, two outer scales cover it by 2/3 of its length. Two inner ones are densely pubescent. There are up to 18 rudimentary leaves. In early spring, the formation and development of flower buds begins in the axils of these rudimentary leaves. For your information: An increase in the number of flowers can be tried to stimulate the treatment of trees with an aqueous solution of caffeine; for this purpose, you can use the pharmacy tableted caffeine-sodium benzoate.

Bloom comes in May-June, less often in July and lasts 1 - 1.5 months. The life span of a male flower is 1 - 2 days, they are small, 2 - 4 pieces in a bunch.Female flowers are larger in size, have a pitcher-like shape, four-petal, pale green, solitary and capable of fertilization within 3 - 4 days.
The size of the fruits strongly depends on the growing conditions, for example, the fruits of Nikitskaya burgundy can weigh 130 and 30 grams.

Yield different varieties are different, dependence is manifested on the formation, and on nutrition, and on the fertilization of flowers. At 4 years of age, it is possible to get about 10 kg of fruits, at 10 years of age up to 200 kg with a subsequent constant increase in yield. With a plentiful harvest, chatalovka is used.

When the growth of shoots decreases and fruiting ceases, a good effect gives anti-aging pruning... In the year of such pruning, the trees do not yield, but the next year they bear fruit on a par with the rejuvenated ones, and then increase the yield.

Soil in the garden recommend to contain under black steam with the sowing of siderates in the fall, which are plowed in April-May of the next year or mowed and ground into mulch. At the age of the garden of 8-10 years, it is recommended to apply mineral fertilizers per active ingredient: 1.5 kg of nitrogen and phosphorus, 0.5 kg of potassium per one hundred square meters.

Pest and disease control is usually not done, since we did not notice any serious damage by them. Although in fairness it should be noted that persimmons can be affected by scab, gray rot, phomopsis, from which it is enough to sprinkle Bordeaux liquid twice (before and after flowering) or, better, with systemic drugs, at least Ridomil. Of the pests, they can definitely be damaged by the Californian scale insect, ticks, the leaves can be eaten by some types of caterpillars. The root system of the Caucasian persimmon can be affected by root cancer.

Harvesting and storage of crops

Cleaning is done from stairs, stands, carefully, without damaging the skin of the fruit, cutting the stem closer to the fruit with a pruner. Placed for storage in boxes on a layer of loose material (sawdust, chaff, shavings) with the stalk down close to each other; the next layer is laid with the stalk up; these two layers are poured with packaging material on a layer, which is again laid with the fruit stem down, the third layer, the fourth layer - with the stem up, then a layer of packaging material and so on.

You can store packed fruits at a temperature of 0- + 1 degrees and an air humidity of 80-90% for two or more months.
If you need to urgently consume tart fruits that have not reached consumer standards, you can simply freeze them in the freezer, after thawing, they lose their astringency. Strongly unripe fruits should not be frozen - the taste will turn out to be unimportant.

The ripening of fruits is also accelerated by pricking them in 10-12 places and rubbing them with ethyl alcohol. Joint storage of persimmons and apples in hermetically sealed bags accelerates the loss of astringency due to the release of ethylene by apples.

Heating the fruits of tart constant varieties (even those that have lost their astringency after softening) to 50 - 60 degrees (during drying or canning) returns them to their former astringency.

Application