Details for: DDIO 33, Diospyros kaki Thunb., DDIO 33

Summary Data

Taxonomy:

Diospyros kaki Thunb.

Top Name:

DDIO 33

Origin:

–

Maintained:

Natl. Germplasm Repository - Davis

Received by NPGS:

13 Mar 1987

Form Received:

Budwood

Life Form:

Female Tree

Life Sex:

Male

Availability

Form	Quantity	Note	Inventory	Cart
Budwood	5 count		DDIO 33 0001B 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 (3 total. Click on image for more.)

Core Passport Data

Taxonomy:

Diospyros kaki Thunb.

Top Name:

DDIO 33

Origin:

–

Maintained:

Natl. Germplasm Repository - Davis

Received by NPGS:

13 Mar 1987

Form Received:

Budwood

Life Form:

Female Tree

Life Sex:

Male

Source History

Accession Names and Identifiers

DDIO 33

Type: Site identifier

Narrative

This is a rootstock seedling that resulted from the death of the scion that had originally been grafted onto it.

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	18.1	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
CHEMICAL	Commercial Brix	Soluble solids (Brix) at commercial ripeness	20.5	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
CHEMICAL	Commercial Titratable Acidity	Titratable acidity (Malic Acid) at commercial ripeness	0.037	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
CHEMICAL	Commercial Titratable Acidity	Titratable acidity (Malic Acid) at commercial ripeness	0.2	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
CHEMICAL	Physiological Brix	Soluble solids (Brix) at physiological ripeness	17.4	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
CHEMICAL	Physiological Brix	Soluble solids (Brix) at physiological ripeness	19.2	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
CHEMICAL	Physio. Titratable Acidity	Titratable acidity (Malic Acid) at physiological ripeness	0.105	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
CHEMICAL	Physio. Titratable Acidity	Titratable acidity (Malic Acid) at physiological ripeness	0.14	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Commercial Texture	Fruit texture at commercial ripeness	Firm	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Commercial Texture	Fruit texture at commercial ripeness	Firm	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	C. Pollenated Flesh Color	Pollenated fruit flesh color at commericial ripeness	Brown/Orange	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	C. Pollenated Flesh Color	Pollenated fruit flesh color at commericial ripeness	Brown/Orange	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Commercial Skin Color	Fruit skin color at commercial ripeness	Orange	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Commercial Skin Color	Fruit skin color at commercial ripeness	Orange/Yellow	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Fruit Diameter	Average diameter of 10 fruit (mm)	34.22	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Fruit Diameter	Average diameter of 10 fruit (mm)	38.36	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Fruit Height	Average height of 10 fruit (mm)	25.85	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Fruit Height	Average height of 10 fruit (mm)	26.93	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Fruit Weight	Average weight of 10 fruit (g)	18.6	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Fruit Weight	Average weight of 10 fruit (g)	35.99	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Latitudinal Fruit Shape	Shape of fruit in latitudinal cross section	Circular	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Latitudinal Fruit Shape	Shape of fruit in latitudinal cross section	Squared	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Longitudinal Fruit Shape	Shape of fruit in longitudinal cross section	Circular	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Longitudinal Fruit Shape	Shape of fruit in longitudinal cross section	Very Flat	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Physiological Texture	Fruit texture at physiological ripeness	Soft	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Physiological Texture	Fruit texture at physiological ripeness	Soft	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	P. Pollenated Flesh Color	Pollenated fruit flesh color at physiological ripeness	Brown	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	P. Pollenated Flesh Color	Pollenated fruit flesh color at physiological ripeness	Brown	PERSIMMON.TASTING.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	P. Pollenated Flesh Color	Pollenated fruit flesh color at physiological ripeness	Brown/Orange	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Physiological Skin Color	Fruit skin color at physiological ripeness	Brown	PERSIMMON.TASTING.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Physiological Skin Color	Fruit skin color at physiological ripeness	Brown	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Physiological Skin Color	Fruit skin color at physiological ripeness	Orange	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Pomological Classification	Pomological classification of fruit astringency	PCA	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	Pomological Classification	Pomological classification of fruit astringency	PVA	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Rind Thickness	Average thickness of rind of 10 fruit (mm)	0.17	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
FLWR-FRUIT	Rind Thickness	Average thickness of rind of 10 fruit (mm)	0.19	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	FLOWER COLOR	FLOWER COLOR	Yellow-White	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
FLWR-FRUIT	FLOWER SIZE	FLOWER SIZE	Small	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
MORPHOLOGY	Leaf Color	Leaf color	Dark Green	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
MORPHOLOGY	Leaf Length	Average length of 10 leaves (mm)	129.28	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
MORPHOLOGY	Leaf Width	Average width of 10 leaves (mm)	61.9	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
MORPHOLOGY	Seed Shape	Seed shape	Semi-Oblate	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
MORPHOLOGY	Seed Shape	Seed shape	Sub-Ovate	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
MORPHOLOGY	Seed Weight	Average weight of 10 seeds (g)	0.68	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
MORPHOLOGY	Seed Weight	Average weight of 10 seeds (g)	0.75	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
PHENOLOGY	Bloom Date	Date when 90% of flowers bloom	5/30/10	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
PHENOLOGY	Bloom Date	Date when 90% of flowers bloom	5/30/2009	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
PHENOLOGY	Budding Date	Date when 90% of buds are opened	4/1/2009	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
PHENOLOGY	Budding Date	Date when 90% of buds are opened	4/7/10	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
PHENOLOGY	Commercial Harvest Date	Date of harvest for commercial ripeness	10/29/10	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
PHENOLOGY	Commercial Harvest Date	Date of harvest for commercial ripeness	11/5/2009	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
PHENOLOGY	First Leaf Date	Date when first leaf unfolds	4/5/2009	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
PHENOLOGY	Physiological Harvest Date	Date of harvest for physiological ripeness	11/11/2009	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
PHENOLOGY	Physiological Harvest Date	Date of harvest for physiological ripeness	11/8/10	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
PHYSIOLOGY	Gender	Gender	F	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
PHYSIOLOGY	Gender	Gender	F	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
QUALITY	Commercial Flavor	Fruit flavor of parthenocarpic fruit at commercial ripeness	Tannic	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
QUALITY	Commercial Flavor	Fruit flavor of parthenocarpic fruit at commercial ripeness	Tannic	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
QUALITY	Physiological Flavor	Fruit flavor at physiological ripeness	Spicy	PERSIMMON.CHAR.WEO.09	DDIO 33 0001B PL
QUALITY	Physiological Flavor	Fruit flavor at physiological ripeness	Spicy	PERSIMMON.TASTING.WEO.10	DDIO 33 0001B PL
QUALITY	Physiological Flavor	Fruit flavor at physiological ripeness	Spicy	PERSIMMON.CHAR.WEO.10	DDIO 33 0001B PL
QUALITY	EATING QUALITY	EATING QUALITY	3 - Good	PERSIMMON.TASTING.WEO.10	DDIO 33 0001B PL
QUALITY	ATTRACTIVENESS OF FRUIT	ATTRACTIVENESS OF FRUIT	3 - Good	PERSIMMON.TASTING.WEO.10	DDIO 33 0001B PL