By Maegan Beatty
Persimmon (Diospyros virginiana) is a round fruit crop that is native to China, Northeast India, and northern Indochina. In the United States, it is typically grown in California, Florida and southeastern Texas.
Photo Credit: Edible Landscaping LLC
While California is the leading state in persimmon production, Florida is a close second. Farmers and researchers across the state are implementing new practices in order to achieve the highest persimmon yield possible.
PERSIMMON PRODUCTION
Common persimmon prefers well drained soil and a pH between six and seven. This crop thrives when irrigated two to four times a week. This fruit has two main characteristics: astringent and non-astringent.
Astringent persimmon is when the fruit is hard, unripe, and should not be eaten. This typically occurs between October and January.
Non-Astringent persimmon is when the fruit is ripened and can be eaten right off the tree. They can have a mellow-like sweetness to them, much like cantaloupe.
Dr. Ali Sarkhosh, assistant professor at the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS), gave a presentation on persimmon production at an Orchard Field Day in April at the Plant Science Research and Education Unit in Citra, Florida.
“Choosing the right rootstock is vital to persimmon diversification,” Sarkhosh says.
Research is currently being done to partner the most effective type of rootstock with each persimmon variety. UF/IFAS has a production guide that provides rootstock information.
PERSIMMON CHALLENGES
There are many challenges that current persimmon farmers are facing. This includes:
- A lower demand for astringent persimmon varieties. Since astringent varieties should not be eaten raw, it is harder for producers to sell. However, astringent persimmon can still be used for baking and dehydration.
- Botryosphaeria is a major limitation. This is a fungal disease that is found throughout many different fruit crops. It is often difficult to control which is why it is a major challenge in persimmon production.
- Lower marketing and consumer education. Many consumers do not know about the persimmon crop, what to do with it or how to eat it, etc. Additionally, there has been minimal persimmon marketing throughout Florida. This serves as a challenge in selling a crop that many buyers know little about.
- With California being the leading state in persimmon production, Florida is having trouble closing the gap. Persimmon production rates are on the lower side throughout the United States and the fruiting season can get very complicated between harvesting both astringent and non-astringent types.
Farmers can go to UF/IFAS EDIS Publications to learn more about the persimmon crop.
Source: UF/IFAS