Details for: DDIO 228, Diospyros kaki Thunb., Rispoli

Summary Data

Taxonomy:

Diospyros kaki Thunb.

Top Name:

Rispoli

Origin:

Collected – Italy

Maintained:

Natl. Germplasm Repository - Davis

Received by NPGS:

09 Mar 2006

Form Received:

Budwood

Life Form:

Female Tree

Life Sex:

Male

Availability

Form	Quantity	Note	Inventory	Cart
Budwood	5 count		DDIO 228 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)

Images (1 total. Click on image for more.)

Core Passport Data

Taxonomy:

Diospyros kaki Thunb.

Top Name:

Rispoli

Origin:

Collected – Italy

Maintained:

Natl. Germplasm Repository - Davis

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):

Gordon, Darcy, Instituto Sperimentale

Accession Names and Identifiers

Rispoli

Type: Unverified name

DDIO 228

Type: Site identifier

Narrative

Per donor: "Pollination/astringency - used as a pollinator."

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
CHEMICAL	Commercial Brix	Soluble solids (Brix) at commercial ripeness	15	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
CHEMICAL	Commercial Brix	Soluble solids (Brix) at commercial ripeness	19.1	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
CHEMICAL	Commercial Titratable Acidity	Titratable acidity (Malic Acid) at commercial ripeness	0.021	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
CHEMICAL	Commercial Titratable Acidity	Titratable acidity (Malic Acid) at commercial ripeness	0.21	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
CHEMICAL	Physiological Brix	Soluble solids (Brix) at physiological ripeness	18.9	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
CHEMICAL	Physiological Brix	Soluble solids (Brix) at physiological ripeness	19.9	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
CHEMICAL	Physio. Titratable Acidity	Titratable acidity (Malic Acid) at physiological ripeness	0.02	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
CHEMICAL	Physio. Titratable Acidity	Titratable acidity (Malic Acid) at physiological ripeness	0.259	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Commercial Texture	Fruit texture at commercial ripeness	Crunchy	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Commercial Texture	Fruit texture at commercial ripeness	Firm	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	C. Parthenocarpic Flesh Color	Parthenocarpic fruit flesh color at commercial ripeness	Orange/Yellow	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	C. Pollenated Flesh Color	Pollenated fruit flesh color at commericial ripeness	Brown/Orange	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Commercial Skin Color	Fruit skin color at commercial ripeness	Orange	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Commercial Skin Color	Fruit skin color at commercial ripeness	Orange/Yellow	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Fruit Diameter	Average diameter of 10 fruit (mm)	61.38	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Fruit Diameter	Average diameter of 10 fruit (mm)	78.88	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Fruit Height	Average height of 10 fruit (mm)	53.29	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Fruit Height	Average height of 10 fruit (mm)	57.82	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Fruit Weight	Average weight of 10 fruit (g)	79	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Fruit Weight	Average weight of 10 fruit (g)	90.9	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Latitudinal Fruit Shape	Shape of fruit in latitudinal cross section	Irregular Rounded	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Latitudinal Fruit Shape	Shape of fruit in latitudinal cross section	Rounded	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Longitudinal Fruit Shape	Shape of fruit in longitudinal cross section	Rounded	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Longitudinal Fruit Shape	Shape of fruit in longitudinal cross section	Very Broad Ovate	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Physiological Texture	Fruit texture at physiological ripeness	Soft	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Physiological Texture	Fruit texture at physiological ripeness	Soft	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	P. Parthenocarpic Flesh Color	Parthenocarpic fruit flesh color at physiological ripeness	Red/Orange	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	P. Pollenated Flesh Color	Pollenated fruit flesh color at physiological ripeness	Brown/Orange	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Physiological Skin Color	Fruit skin color at physiological ripeness	Dark Orange	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Physiological Skin Color	Fruit skin color at physiological ripeness	Orange/Red	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Pomological Classification	Pomological classification of fruit astringency	PCA	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Pomological Classification	Pomological classification of fruit astringency	PVNA	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	Rind Thickness	Average thickness of rind of 10 fruit (mm)	0.33	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	Rind Thickness	Average thickness of rind of 10 fruit (mm)	0.75	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
FLWR-FRUIT	FLOWER COLOR	FLOWER COLOR	White	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
FLWR-FRUIT	FLOWER SIZE	FLOWER SIZE	Medium	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
MORPHOLOGY	Seed Shape	Seed shape	Elliptic	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
MORPHOLOGY	Seed Weight	Average weight of 10 seeds (g)	0.95	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
PHENOLOGY	Bloom Date	Date when 90% of flowers bloom	5/9/10	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
PHENOLOGY	Budding Date	Date when 90% of buds are opened	3/18/2009	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
PHENOLOGY	Budding Date	Date when 90% of buds are opened	3/7/10	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
PHENOLOGY	Commercial Harvest Date	Date of harvest for commercial ripeness	11/5/2009	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
PHENOLOGY	Commercial Harvest Date	Date of harvest for commercial ripeness	11/8/10	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
PHENOLOGY	First Leaf Date	Date when first leaf unfolds	3/25/2009	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
PHENOLOGY	Physiological Harvest Date	Date of harvest for physiological ripeness	11/12/2009	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
PHENOLOGY	Physiological Harvest Date	Date of harvest for physiological ripeness	12/7/10	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
PHYSIOLOGY	Gender	Gender	F	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
PHYSIOLOGY	Gender	Gender	F	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
QUALITY	Commercial Flavor	Fruit flavor of parthenocarpic fruit at commercial ripeness	Cinnamon	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
QUALITY	Commercial Flavor	Fruit flavor of parthenocarpic fruit at commercial ripeness	Tannic	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL
QUALITY	Physiological Flavor	Fruit flavor at physiological ripeness	Cinnamon	PERSIMMON.CHAR.WEO.09	DDIO 228 0000B PL
QUALITY	Physiological Flavor	Fruit flavor at physiological ripeness	Spicy	PERSIMMON.CHAR.WEO.10	DDIO 228 0000B PL