KAKI: CHARACTERISTICS, HABITAT, VARIETIES, PROPERTIES - BIOLOGY - 2025

The kaki is the fruit of a deciduous tree belonging to the genus Diospyros the Ebenaceae family and the Ericales order. Known as persimmon, persimmon, kaki, Japanese kaki, mudflower, Japanese lotus, rosewood, persimmon, persimon or tree sapote, it is a species native to China and Japan.

The fruit is an edible berry of red, orange or yellow color, with smooth and shiny skin. The pulp of the fruit is hard, rough and has an astringent taste when immature. However, when ripe it is fine in texture and very sweet.

Diospyros kaki variety Persimon. Source: pixabay.com

It is a tree with a dense crown and slow growth in its initial phase of development that can reach 10-12 m in height. The fruit is globular in shape, similar to tomato, smooth and fine skin, firm texture on the palate, average diameter of 7 cm and weight of 80-250 g.

There are more than 700 species of the Diospyros genus that are differentiated among others by the astringency of their fruits before their physiological maturation. The most cultivated is Diospyros kaki of Asian origin, Diospyros virginiana of American origin and Diospyros lotus cultivated as a standard.

The caquilero is grown mainly for the fresh consumption of its fruits due to the high content of vitamins A and C, lycopene and fibers. Despite the astringency of some varieties, it is a very nutritious food that is used in soups, salads, purees or sauces, it also has astringent and laxative properties.

Origin

The fruit species of the Diospyros genus are native to Asia, specifically China, Japan and Korea, where it has been cultivated since the 8th century. It was later introduced as a cash crop in Spain, France, Italy, and the United States in the mid-19th century.

In its area of ​​origin, more than 900 varieties are known and its cultivation has been referenced for 3,000 years. In western countries it was initially cultivated as an ornamental and for the quality of its wood, although it was later planted due to the nutritional properties of its fruits.

General characteristics

Appearance

Tree with a short trunk and open crown, little branched with a predominance of apical dominance, pyramidal bearing at the beginning and spheroidal in adult plants. In wild conditions it can reach 10-12 m in height and under cultivation, sizes 5-6 m in height are managed.

The young stems are tomentose afterwards and become rough and slightly fissured. The wood is dark, very compact and heavy. The highest productivity is reached at 15-20 years, although at 50 years they maintain a constant production.

Leaves

The leaves are simple with wavy blades, entire margins and slightly petiolate, often shed before the fruit ripens. With obvious veins, they are green, somewhat hairy on the underside and some varieties turn orange or red during the fall.

The size and shape of the leaves depends on each variety, age of the plant, position and type of branches. However, they are generally elliptical or oval, with sharp ends, and longer than they are wide.

flowers

It is characterized by a particular reproductive system, it can be dioecious with male and female flowers on different feet, or monoecious with male and female flowers on the same foot. Also, it can be hermaphroditic with full flowers.

They are generally monoecious, with clustered inflorescences of 3-5 flowers and arranged axillary under the leaves. At present, hermaphroditic or female trees are planted, characterized by their large flowers with light cream or greenish petals.

Diospyros kaki flowers. Source: Wouter Hagens

Fruit

The fruit is a very characteristic quadrangular or oval berry with an average weight of 200-300 g. The smooth and shiny appearance of the rind can vary from red, orange and yellow tones, it presents a persistent calyx essential for the ripening of the fruit.

The pulp is very astringent before ripening, when it acquires a sweet and pleasant flavor, with a gelatinous and soft texture. Ripe seeds tend to secrete an acetaldehyde that reacts with the tannins responsible for astringency, causing the pulp to brown.

Taxonomy

- Kingdom: Plantae

- Division: Magnoliophyta

- Class: Magnoliopsida

- Order: Ericales

- Family: Ebenaceae

- Subfamily: Ebenoideae

- Genus: Diospyros L., 1753

Etymology

- Diospyros: the name of the genus comes from the Greek "God" which means "divine" and "Spyros" which means "food", in ancient times its fruit was considered the food of the Gods.

- kaki: the specific adjective corresponds to the common name used in Japan to identify the representative species of the genus.

Synonymy

- Cargillia R. Br.

- Cavanillea Desr.

- Ebenus Kuntze

- Embryopteris Gaertn.

- Guaiacana Duhamel

- Idesia Scop.

- Maba JR Forst. & G. Forst.

- Mabola Raf.

- Macreightia A. DC.

- Noltia Thonn.

- Paralea Aubl.

- Pimia Seem.

- Rhaphidanthe Hiern ex Gürke

- Ropourea Aubl.

- Royena L.

- Tetraclis Hiern.

Species

- Diospyros acreana Cavalcante

- Diospyros acris Hemsl.

- Diospyros acuta Thwaites

- Diospyros ambigua Vent.

- Diospyros amplexicaulis Lindl. & Paxton

- Diospyros artanthifolia Mart. ex Miq.

- Diospyros assimilis Bedd.

- Diospyros australis L. ex Jacks.

- Diospyros bambuseti Fletcher

Bolivian Diospyros Rusby

- Diospyros canaliculata De Wild.

- Diospyros canomoi A. DC.

- Diospyros caribaea (A. DC.) Standl.

- Diospyros celebica Bakh.

- Diospyros chloroxylon Roxb.

- Diospyros ciliata Raf.

- Diospyros crassiflora H. Perrier

- Diospyros confertifolia (Hiern) Bakh.

- Diospyros conzattii Standl.

- Diospyros cooperi (Hutch. & Dalziel) F. White

- Diospyros crassinervis, (Krug & Urb.) Standl.

- Diospyros digyna Jacq.

- Diospyros discolor Willd.

- Diospyros ebenaster Retz.

- Diospyros ebenum J. Koenig ex Retz.

- Diospyros fasciculosa F. Muell.

- Diospyros feminina Buch. - Ham. ex A. DC.

- Diospyros fischeri Gürke

Rottler - Diospyros glauca

- Diospyros hayatai Odash.

- Diospyros humilis (R. Br.) F. Muell.

- Diospyros insularis Bakh.

- Diospyros kaki L.

- Diospyros klaineana Pierre ex A. Chev.

- Diospyros kurzii Hiern.

- Diospyros lancifolia Roxb.

- Diospyros letestui Pellegr.

- Diospyros lotus Lour.

- Diospyros mabacea F. Muell.

- Diospyros macrocalyx A. DC.

- Diospyros major (G. Forst.) Bakh.

- Diospyros maritima Blume

- Diospyros marmorata R. Parker

- Diospyros melanoxylon Hassk.

- Diospyros mespiliformis Hochst.

- Diospyros miaoshanica SK Lee

- Diospyros multiflora Wall.

- Diospyros pavonii (A. DC.) JF Macbr.

- Diospyros pentamera (Woods & F. Muell.) F. Muell.

- Diospyros pterocalycina St.-Lag.

- Diospyros sanza-minika A. Chev.

- Diospyros sandwicensis (A.DC.) T. Yamaz.

- Diospyros siamang Bakh.

- Diospyros subrotata Hiern

- Diospyros tetrasperma Sw.

- Diospyros texana Scheele.

- Diospyros trichophylla Alston

- Diospyros ulo Merr.

- Diospyros villosa (L.) De Winter

- Diospyros virgata (Gürke) Brenan

- Diospyros virginiana L.

Leaves and flowers of Diospyros kaki. Source: Miya.m

Commercial species

The main species of the Diospyros genus whose fruit is cultivated and consumed commercially differ by the taste and size of the fruit.

- Diospyros kaki (Kaki from China): most cultivated variety, consumed fresh or cooked in different presentations. Yellow, orange or red in color and juicy flesh, it measures 3-9 cm in diameter and weighs 80-250 g. Contains tannins that give it an astringent flavor.

- Diospyros lotus (Kaki from Japan): similar to kaki from China, it is grown for fresh consumption in the Far East and Italy.

- Diospyro virginiana (American Kaky or Virginia kaki): the fruits are 2-5 cm in diameter and are yellowish or orange in color. Its cultivation is rare, it is only found in the wild and is used as a pattern due to its high adaptability.

Habitat and distribution

The kaki is native to Southwest Asia, specifically China, Japan, Korea and Malaysia, but is currently distributed globally. The main producing countries with the highest production of kg of fruit per hectare are China, Japan, the United States, Tin and Italy.

Most of the species are adapted to temperate and tropical conditions, being susceptible to occasional frosts during spring. It requires warm summers with a high incidence of solar radiation and preferably long days that favor defoliation before fruit ripening.

Its root system is susceptible to waterlogging or waterlogging, so it requires well-drained porous soils. Indeed, it is adapted to clay-loam and sandy-loam soils of calcareous origin, fertile, deep, with a high content of organic matter and well drained.

Kaki fruits. Source: pixabay.com

Varieties

Commercial varieties are classified on the basis of astringency during harvest, as "astringent" and "non-astringent". The astringent varieties have a greater presence of tannins, are the most ancient and require complete maturation for consumption.

Among the astringents, the varieties known as Gordo, Hachiya, Kushillama, Rojo Brillante (Persimon®), Tanenashi and Tomatero stand out. Its pulp is soft and gelatinous, similar to jam. They are more delicate, being little tolerant to postharvest handling.

As for the non-astringent varieties, the pulp is firm in texture and currently they are the most consumed worldwide. Some varieties, such as Fuyu, Sharon and Sharoni, have a similar hardness to apples.

Bright Red Variety

Astringent variety widely cultivated in Europe, mainly in Spain due to the exceptional quality of its fruits. Its particularity is based on its agronomic characters, organoleptic properties (aroma, flavor, color, size and shape) and postharvest capacity.

Two types are produced commercially of the Rojo Brillante variety. On the one hand, the «White Persimmon» or «Classic», harvested at commercial maturity and treated in an ethylene chamber. The other, known as "Hard Persimmon" or "Persimon®", is also harvested at commercial maturity but treated in a CO ₂ chamber to eliminate astringency.

Tomato variety

Astringent variety of Spanish origin, vigorous plant of open habit and very productive. The fruit is of medium size, rounded and slightly flattened, ripe is red-orange in color, with juicy and very sweet pulp.

Gordo variety

Astringent variety similar to the tomato variety, but with thicker and more succulent fruit. It is not very resistant to handling and transport, and very susceptible to the incidence of pests.

Triumph variety

Astringent variety of medium caliber, flattened shape, excellent taste quality and late maturation. It is marketed as hard persimmon once the astringency has been removed. The fruit has a strong skin which favors postharvest handling. It is grown in Andalusia and Israel.

Fuyu variety

Non-astringent variety due to the absence of tannins in its fruits, which can be consumed directly in any state of ripeness. In wild conditions it produces only female flowers, so its fruits are produced by parthenocarpy and lack seeds.

Sharon variety

Non-astringent variety obtained from crossing several varieties until the chemical astringency is eliminated. The soft fruits with a delicate flavor can be consumed in any state due to the firmness of their pulp.

Diospyros lotus. Source: Σ64

Properties

The persimmon fruit is a source of vitamin C and provitamins A (β-cryptoxanthin), a substance that once in the body is transformed into vitamin A. For its part, the vitamin C content contributes 40-45% of the daily intake recommended for this vitamin supplement.

It also contains a significant percentage of carbohydrates (16%), mainly glucose and fructose. In the same way, it has pectins and mucilages or soluble fibers, elements that provide consistency to the kaki pulp, and a significant amount of insoluble fiber.

Pectins and mucilages have the ability to retain water, which favors the transit and deposition of feces through the intestinal tract. It also contains minerals such as potassium, magnesium and phosphorus, carotenoids responsible for the coloring of the fruit and phenolic compounds such as tannins.

In fact, its astringent and laxative properties are due to the presence of tannins that varies depending on the ripening of the fruit. Green fruits are astringent due to the high concentration of tannins, however, when ripe it becomes a laxative, since the tannins have decreased.

Nutritional value per 100 g

- Energy: 70-75 kcal

- Carbohydrates: 18-20 g

- Proteins: 0.5-0.7 g

- Total lipids: 0.3 g

- Fiber: 1.6-3.6 g

- Water: 82-85 g

- Calcium: 8 mg

- Phosphorus: 22 mg

- Iron: 0.24 mg

- Magnesium: 9.5 mg

- Manganese: 0.34 mg

- Potassium: 190 mg

- Selenium: 0.6 μg

- Sodium: 4 mg

- Zinc: 0.11 mg

- Retinol (Vitamin A): 158 mg

- Thiamine (vitamin B ₁): 0.03 mg

- Riboflavin (vitamin B ₂): 0.04 mg

- Niacin (vitamin B ₃): 0.3 mg

- Vitamin B ₆: 0.1 mg

- Folic Acid (vitamin B ₉): 7 mg

- Vitamin C: 16 mg

- Vitamin E: 0.73 mg

- Vitamin K: 2.6 mg

- b-carotenes: 253 mg

Cultivation of Diospyros kaki. Source: Boris Oblak

Care

The commercial cultivation is established in a real frame of rectangular shape of 5-6 m between plants. Under this arrangement, trees with an erect stem, medium size, good production, easy harvesting and excellent use of the land are obtained.

After planting, the incorporation of sufficient organic fertilizers or fertilizers that provide nutrients to the plant must be taken into account. Weed control is essential in the first phase of development, as well as frequent watering depending on the texture and characteristics of the soil.

The cultivation of the caquilero does not require pruning of formation or thinning, due to its apical growth it would be counterproductive since it can eliminate flower buds and fruits. Only sanitation or maintenance pruning is recommended after fruiting to remove broken or diseased branches.

For the harvest it is necessary to establish the degree of maturity that the fruits can reach, due to the presence of tannins that provide a particular flavor. However, there are artificial methods that allow the fruits to ripen and eliminate the presence of substances that may affect their organoleptic quality.

Diseases

One of the advantages of the cultivation of caquilero is its rusticity and low incidence of pests or diseases of economic importance. However, some damage caused by the phytopathogenic fungi Armillaria mellea and Botrytis cinerea has been reported.

Armillaria mellea

Macroscopic multicellular fungus that acts as a pathogen of certain fruit trees. It affects the bark and wood of the trunk, as well as the rotting of the root system due to the biochemical attack of the fungus.

Botrytis cinerea

Phytopathogenic fungus considered the causal agent of gray rot or gray mold. It mainly affects the leaves, buds, shoots and tender fruits of plants that are weak or affected by changes in the environment.

References

1. Carbó Gómez, A., & Orencio Vidal, M. (1976). Persimmon Disclosure Leaves. No. 7-76 HD. Leaflet 5438. Ministry of Agriculture. Madrid Spain. ISBN: 84-341-0087-8.
2. Diospyros (2019) Wikipedia, The Free Encyclopedia. Recovered at: es.wikipedia.org
3. Diospyros kaki (2019) Argentine National Pest Surveillance and Monitoring System. Recovered at: sinavimo.gov.ar
4. Diospyros kaki (2019) Wikipedia, The Free Encyclopedia. Recovered at: es.wikipedia.org
5. El Cultivo del Caqui (2018) © Copyright Infoagro Systems, SL Recovered in: infoagro.com
6. Giordani, E. (2002). Persimmon: Varietal diversification for the growing crop. Agrícola orchard: Fruit growing, horticulture, floriculture, (249), 509-524.
7. Giordani, E., Picardi, E., & Radice, S. (2015). Morphology and physiology. The cultivation of persimmon. Generalitat Valenciana, Valencia, 17-33.
8. Martínez-Calvo, J., Badenes, ML, & Llácer, G. (2012). Description of persimmon varieties from the IVIA germplasm bank (Vol. 28, p. 78). National Institute of Agrarian Research.