Details for: DDIO 226, Diospyros kaki Thunb., Mikatani Gosho


Summary Data
Taxonomy:
Diospyros kaki Thunb.
Top Name:
Mikatani Gosho
Origin:
Collected – Italy
Received by NPGS:
09 Mar 2006
Form Received:
Budwood
Life Form:
Female Tree
Life Sex:
Male
Availability
FormQuantityNoteInventoryCart
Budwood5 countDDIO 226 0000A PL
Budwood5 countDDIO 226 0000B 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)
There are no images for this accession.

Core Passport Data
Taxonomy:
Diospyros kaki Thunb.
Top Name:
Mikatani Gosho
Origin:
Collected – Italy
Received by NPGS:
09 Mar 2006
Form Received:
Budwood
Life Form:
Female Tree
Life Sex:
Male
Source History
Collected
February 2006.
Italy
Comment: From Instituto Sperimentale per a Frutticoltura of Caserta, Italy.
Collector(s):
Donated
09 March 2006.
California, United States
Comment: Donated to NCGR, Davis
Donor(s):
Accession Names and Identifiers
Mikatani Gosho
Type: Unverified name

DDIO 226
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
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
LanguageNameAlternate namenoteseqCitation
EnglishChinese persimmon  1Verheij, 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.
EnglishJapanese persimmon  1Wiersema, J. H. & B. León. 1999. World economic plants: a standard reference CRC Press, Boca Raton, FL.
Englishkaki  1Wiersema, J. H. & B. León. 1999. World economic plants: a standard reference CRC Press, Boca Raton, FL.
Englishkaki persimmon  1Terrell, E. E. et al. 1986. Agricultural Handbook no. 505
EnglishOriental persimmon  1Verheij, 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.
Frenchrague mine  2Rehm, S. 1994. Multilingual dictionary of agronomic plants
GermanKakibaum  2Rehm, S. 1994. Multilingual dictionary of agronomic plants
GermanKakipflaume  2Rehm, S. 1994. Multilingual dictionary of agronomic plants
Malaypisang kaki  2Rehm, S. 1994. Multilingual dictionary of agronomic plants
Spanishcaqui  2Rehm, S. 1994. Multilingual dictionary of agronomic plants
Spanishkaki del Japón  2Rehm, S. 1994. Multilingual dictionary of agronomic plants
Spanishplaca minera  2Rehm, S. 1994. Multilingual dictionary of agronomic plants
Swedishkaki  2Aldén, B., S. Ryman, & M. Hjertson. 2012. Svensk Kulturväxtdatabas, SKUD (Swedish Cultivated and Utility Plants Database; online resource)
Transcribed Chineseshi  2Wu Zheng-yi & P. H. Raven et al., eds. 1994-. Flora of China (English edition).
Transcribed Koreangamnamu  2Mun-Chan, B. et al. 1986. A checklist of the Korean cultivated plants. Kulturpflanze 34:96.
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Citations
Pedigree

Observations

Phenotype Data

CategoryDescriptorDescriptionValueSample SizeStudyInventoryAvailability
CHEMICALCommercial BrixSoluble solids (Brix) at commercial ripeness21 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
CHEMICALCommercial Titratable AcidityTitratable acidity (Malic Acid) at commercial ripeness0.14 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
CHEMICALPhysiological BrixSoluble solids (Brix) at physiological ripeness20.7 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
CHEMICALPhysio. Titratable AcidityTitratable acidity (Malic Acid) at physiological ripeness0.19 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITCommercial TextureFruit texture at commercial ripenessFirm PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITC. Parthenocarpic Flesh ColorParthenocarpic fruit flesh color at commercial ripenessOrange/Yellow PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITCommercial Skin ColorFruit skin color at commercial ripenessOrange PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITFruit DiameterAverage diameter of 10 fruit (mm) 64.01 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITFruit HeightAverage height of 10 fruit (mm)41.88 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITFruit WeightAverage weight of 10 fruit (g)103.33 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITLatitudinal Fruit ShapeShape of fruit in latitudinal cross sectionRounded PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITLongitudinal Fruit ShapeShape of fruit in longitudinal cross sectionFlat PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITPhysiological TextureFruit texture at physiological ripenessSoft PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITP. Parthenocarpic Flesh ColorParthenocarpic fruit flesh color at physiological ripenessOrange PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITPhysiological Skin ColorFruit skin color at physiological ripenessDark Orange PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITPomological ClassificationPomological classification of fruit astringencyPVNA PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
FLWR-FRUITRind ThicknessAverage thickness of rind of 10 fruit (mm)0.41 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
PHENOLOGYBudding DateDate when 90% of buds are opened3/11/2009 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
PHENOLOGYBudding DateDate when 90% of buds are opened3/5/10 PERSIMMON.CHAR.WEO.10DDIO 226 0000A PL
PHENOLOGYCommercial Harvest DateDate of harvest for commercial ripeness11/5/2009 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
PHENOLOGYFirst Leaf DateDate when first leaf unfolds3/24/2009 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
PHENOLOGYPhysiological Harvest DateDate of harvest for physiological ripeness12/21/2009 PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
PHYSIOLOGYGenderGenderF PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
QUALITYCommercial FlavorFruit flavor of parthenocarpic fruit at commercial ripenessTannic PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL
QUALITYPhysiological FlavorFruit flavor at physiological ripenessBland PERSIMMON.CHAR.WEO.09DDIO 226 0000A PL