Details for: DDIO 126, Diospyros kaki Thunb., 'Hazegosho'

Summary Data

Taxonomy:

Diospyros kaki Thunb.

Cultivar:

'Hazegosho'

Origin:

Collected – Japan

Maintained:

Natl. Germplasm Repository - Davis

Received by NPGS:

12 Jan 2004

Form Received:

Budwood

Life Form:

Female Tree

Life Sex:

Male

Availability

Form	Quantity	Note	Inventory	Cart
Budwood	5 count		DDIO 126 0000A PL

Restrictions
Plant material may be subject to additional regulations
https://www.nationalplantboard.org/uploads/1/3/6/7/136771235/texas_-plant_protection_regulations.pdf

USA – Texas (as "Diospyros khaki"; See state regulation: Caribbean Fruit Fly)

Images (2 total. Click on image for more.)

Core Passport Data

Taxonomy:

Diospyros kaki Thunb.

Cultivar:

'Hazegosho'

Origin:

Collected – Japan

Maintained:

Natl. Germplasm Repository - Davis

Received by NPGS:

12 Jan 2004

Form Received:

Budwood

Life Form:

Female Tree

Life Sex:

Male

Source History

Collected

Japan
Comment: Collected from the city of Gifu
Collector(s):

Yonemori, Keizo, Kyoto University

Donated

12 January 2004.
Japan
Comment: Donated to NCGR, Davis; 3 cuttings received
Donor(s):

Yonemori, Keizo, Kyoto University

Accession Names and Identifiers

'Hazegosho'

Type: Cultivar name

DDIO 126

Type: Site identifier

Narrative

Diospyros kaki Thunb.

Genus:

Diospyros

Family:

Ebenaceae

Nomen number:

14293

Place of publication:

Nova Acta Regiae Soc. Sci. Upsal. 3:199, 208. 1780

Protologue link:

https://www.biodiversitylibrary.org/page/54597927

Verified:

05/14/2024 by ARS Systematic Botanists.

Other conspecific taxa

Diospyros kaki Thunb. var. kaki (0 active accession[s])
Diospyros kaki Thunb. var. sylvestris Makino (2 active accession[s])

Autonyms (not in current use), synonyms and invalid designations

Heterotypic Synonym(s)
Diospyros chinensis Blume, nom. nud.

Common names

Language	Name	seq	Citation
English	Chinese persimmon	1	Verheij, E. W. M. & R. E. Coronel, eds. 1991. Edible fruits and nuts. In: Faridah Hanum, I. & L. J. G. van der Maesen, eds., Plant Resources of South-East Asia (PROSEA) 2:154.
English	Japanese persimmon	1	Wiersema, J. H. & B. León. 1999. World economic plants: a standard reference CRC Press, Boca Raton, FL.
English	kaki	1	Wiersema, J. H. & B. León. 1999. World economic plants: a standard reference CRC Press, Boca Raton, FL.
English	kaki persimmon	1	Terrell, E. E. et al. 1986. Agricultural Handbook no. 505
English	Oriental persimmon	1	Verheij, E. W. M. & R. E. Coronel, eds. 1991. Edible fruits and nuts. In: Faridah Hanum, I. & L. J. G. van der Maesen, eds., Plant Resources of South-East Asia (PROSEA) 2:154.
French	rague mine	2	Rehm, S. 1994. Multilingual dictionary of agronomic plants
German	Kakibaum	2	Rehm, S. 1994. Multilingual dictionary of agronomic plants
German	Kakipflaume	2	Rehm, S. 1994. Multilingual dictionary of agronomic plants
Malay	pisang kaki	2	Rehm, S. 1994. Multilingual dictionary of agronomic plants
Spanish	caqui	2	Rehm, S. 1994. Multilingual dictionary of agronomic plants
Spanish	kaki del Japón	2	Rehm, S. 1994. Multilingual dictionary of agronomic plants
Spanish	placa minera	2	Rehm, S. 1994. Multilingual dictionary of agronomic plants
Swedish	kaki	2	Aldén, B., S. Ryman, & M. Hjertson. 2012. Svensk Kulturväxtdatabas, SKUD (Swedish Cultivated and Utility Plants Database; online resource)
Transcribed Chinese	shi	2	Wu Zheng-yi & P. H. Raven et al., eds. 1994-. Flora of China (English edition).
Transcribed Korean	gamnamu	2	Mun-Chan, B. et al. 1986. A checklist of the Korean cultivated plants. Kulturpflanze 34:96.

Annotations

Observations

Phenotype Data

Category	Descriptor	Description	Value	Study	Inventory	Availability
CHEMICAL	Commercial Brix	Soluble solids (Brix) at commercial ripeness	19.4	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
CHEMICAL	Commercial Titratable Acidity	Titratable acidity (Malic Acid) at commercial ripeness	0.25	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
CHEMICAL	Physiological Brix	Soluble solids (Brix) at physiological ripeness	18.5	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
CHEMICAL	Physiological Brix	Soluble solids (Brix) at physiological ripeness	19.6	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
CHEMICAL	Physio. Titratable Acidity	Titratable acidity (Malic Acid) at physiological ripeness	0.11	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
CHEMICAL	Physio. Titratable Acidity	Titratable acidity (Malic Acid) at physiological ripeness	0.14	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Commercial Texture	Fruit texture at commercial ripeness	Firm	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Commercial Texture	Fruit texture at commercial ripeness	Firm	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	C. Parthenocarpic Flesh Color	Parthenocarpic fruit flesh color at commercial ripeness	Orange	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	C. Parthenocarpic Flesh Color	Parthenocarpic fruit flesh color at commercial ripeness	Orange	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	C. Pollenated Flesh Color	Pollenated fruit flesh color at commericial ripeness	Orange	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Commercial Skin Color	Fruit skin color at commercial ripeness	Orange	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Commercial Skin Color	Fruit skin color at commercial ripeness	Orange/Yellow	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Fruit Diameter	Average diameter of 10 fruit (mm)	71.84	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Fruit Diameter	Average diameter of 10 fruit (mm)	76.04	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Fruit Height	Average height of 10 fruit (mm)	55.18	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Fruit Height	Average height of 10 fruit (mm)	58.99	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Fruit Weight	Average weight of 10 fruit (g)	20.1	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Fruit Weight	Average weight of 10 fruit (g)	331.14	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Latitudinal Fruit Shape	Shape of fruit in latitudinal cross section	Irregular Rounded	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Latitudinal Fruit Shape	Shape of fruit in latitudinal cross section	Rounded	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Longitudinal Fruit Shape	Shape of fruit in longitudinal cross section	Rounded	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Longitudinal Fruit Shape	Shape of fruit in longitudinal cross section	Very Broad Ovate	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Physiological Texture	Fruit texture at physiological ripeness	Soft	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Physiological Texture	Fruit texture at physiological ripeness	Soft	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	P. Parthenocarpic Flesh Color	Parthenocarpic fruit flesh color at physiological ripeness	Red/Orange	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	P. Pollenated Flesh Color	Pollenated fruit flesh color at physiological ripeness	Orange	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	P. Pollenated Flesh Color	Pollenated fruit flesh color at physiological ripeness	Red/Orange	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Physiological Skin Color	Fruit skin color at physiological ripeness	Dark Orange	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Physiological Skin Color	Fruit skin color at physiological ripeness	Dark Orange	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Pomological Classification	Pomological classification of fruit astringency	PCNA	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
FLWR-FRUIT	Pomological Classification	Pomological classification of fruit astringency	PCNA	PERSIMMON.CHAR.WEO.09	DDIO 126 0000C PL	Not Available
FLWR-FRUIT	Rind Thickness	Average thickness of rind of 10 fruit (mm)	0.4	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
FLWR-FRUIT	Rind Thickness	Average thickness of rind of 10 fruit (mm)	0.52	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
MORPHOLOGY	Seed Shape	Seed shape	Ovate	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
MORPHOLOGY	Seed Shape	Seed shape	Sub-Ovate	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
MORPHOLOGY	Seed Weight	Average weight of 10 seeds (g)	1.5	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
MORPHOLOGY	Seed Weight	Average weight of 10 seeds (g)	1.5	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
PHENOLOGY	Budding Date	Date when 90% of buds are opened	3/12/10	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
PHENOLOGY	Budding Date	Date when 90% of buds are opened	3/19/2009	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
PHENOLOGY	Budding Date	Date when 90% of buds are opened	3/20/2009	PERSIMMON.CHAR.WEO.09	DDIO 126 0000C PL	Not Available
PHENOLOGY	Budding Date	Date when 90% of buds are opened	4/1/10	PERSIMMON.CHAR.WEO.10	DDIO 126 0000C PL	Not Available
PHENOLOGY	Commercial Harvest Date	Date of harvest for commercial ripeness	11/5/2009	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
PHENOLOGY	Commercial Harvest Date	Date of harvest for commercial ripeness	11/8/10	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
PHENOLOGY	First Leaf Date	Date when first leaf unfolds	3/23/2009	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
PHENOLOGY	First Leaf Date	Date when first leaf unfolds	3/29/2009	PERSIMMON.CHAR.WEO.09	DDIO 126 0000C PL	Not Available
PHENOLOGY	Physiological Harvest Date	Date of harvest for physiological ripeness	11/30/2009	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
PHENOLOGY	Physiological Harvest Date	Date of harvest for physiological ripeness	12/16/10	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
PHYSIOLOGY	Gender	Gender	F	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
QUALITY	Commercial Flavor	Fruit flavor of parthenocarpic fruit at commercial ripeness	Bland	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
QUALITY	Commercial Flavor	Fruit flavor of parthenocarpic fruit at commercial ripeness	Sweet	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL
QUALITY	Physiological Flavor	Fruit flavor at physiological ripeness	Bland	PERSIMMON.CHAR.WEO.09	DDIO 126 0000A PL
QUALITY	Physiological Flavor	Fruit flavor at physiological ripeness	Sweet	PERSIMMON.CHAR.WEO.10	DDIO 126 0000A PL