Abstract
Growth and ripening processes of Japanese persimmon fruits, ‘Hiratanenashi’ (astringent type) and ‘Jiro’ (non-astringent type) were compared for three years at two different locations. One orchard was situated in Tsuruoka, the northern city of Japan, and the other was located in central Japan, Kyoto.
The average temperatures throughout the fruit growing season were higher in Kyoto than in Tsuruoka. Thus, full bloom for both cultivars was 2 to 3 weeks earlier in Kyoto, and consequently, fruit growth was faster than that of trees growing in Tsuruoka. However, harvest times were almost the same between the two sites. This shortening of the period from full bloom to maturity in Tsuruoka was due to the shortening of the second growth stage which was probably caused by the cooler summer weather. The yellowing of fruits started earlier in Tsuruoka but the final color intensity was more advanced in Kyoto. Total sugar and soluble tannin contents in the flesh at maturity were quite similar for the two locations.
