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CULTURAL AND WILD PLANTS
Oriental persimmon (Japanese persimmon, persimmon). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Oriental persimmon (Japanese persimmon, persimmon), Diospyros kaki. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Diospyros Family: Ebony (Ebenaceae) Origin: Japan, China Area: South and Southeast Asia, China, Japan, India, Iran, USA Chemical composition: Persimmon fruits contain vitamins A, C, B-complex, as well as carotenoids, flavonoids, tannins, minerals (potassium, iron, calcium, magnesium), pectins and other useful components. Economic value: Persimmon fruits are eaten both fresh and dried. Used in cooking for the preparation of desserts, drinks, sweets and other sweets. Also, persimmon fruits are used in medicine as a remedy for diarrhea, colds, high blood pressure and other diseases. Persimmon is also grown in landscaping and as an ornamental plant. Legends, myths, symbolism: In Chinese mythology, persimmon was considered a symbol of immortality and eternal youth. It is said that the emperors of ancient China used persimmons to maintain health and longevity. In addition, persimmon was associated with the goddess Shen-mu, who was the patroness of crafts and art. In Japanese culture, Japanese persimmon is a symbol of wealth, prosperity and good luck. In Japan, persimmon is one of the most popular and respected fruits. Persimmon was also associated with the goddess Amaterasu, who was the patroness of the sun and light. In Christian symbolism, persimmon is associated with the fall and expulsion from paradise. It is said that Eve seduced Adam by offering him the fruit of a persimmon. Therefore, in Christian iconography, persimmon is often depicted as a sinful and tempting fruit.
Oriental persimmon (Japanese persimmon, persimmon), Diospyros kaki. Description, illustrations of the plant Oriental persimmon, Diospyros kaki Thunb. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Deciduous tree up to 15 m high. The leaves are broadly oval, shiny, dark green, pubescent below. Flowers dioecious and bisexual; male - in few-flowered bunches, female and bisexual - single. The fruit is a large rounded, often flattened, low-seeded orange-red berry. Blooms in May. The birthplace of eastern persimmon is China, where it is found in the wild in the southern provinces to this day. Persimmon has been cultivated in China for 3000 years. From the end of the XNUMXth century, it began to spread to other regions with a warm temperate and subtropical climate. Most often, two types of persimmon are cultivated: oriental, or Japanese, and virgin. The stock material for propagation of cultivated persimmon is the Caucasian, or wild, persimmon with small bluish-black fruits with a bluish bloom, tart taste. It is found in forests on the Black Sea coast. In terms of frost resistance, eastern persimmon surpasses other subtropical fruit crops: the death of the aerial part of the tree is possible only at a temperature of minus 20-22 ° C. For normal growth and development, it needs a temperature of 17-19 ° C, and for flowering 20-22 ° C. Persimmon ripens from late October to December. For transportation, hard fruits are removed, and for consumption on the spot, they are bright orange or red, which flatten slightly when pressed. Persimmon fruits are not afraid of frost and can hang on trees for a long time. The tree bears fruit for 50-60 years, lives 400-500 years.
Oriental persimmon is very nutritious. It contains a lot of sugars, carotene, vitamin C; there are proteins, fats, pectin and minerals (iron, manganese and nickel predominate). There are no acids in the fruits, and this explains their sweet taste. Unripe fruits are very tart, but as they ripen, the astringency disappears. By autumn, a lot of vitamin C and tannins accumulate in the leaves. Due to the presence of P-active phenolic compounds, persimmon has bactericidal properties. The fruits are nutritious and useful for beriberi, anemia. Decoctions of fruits and leaves have an expectorant effect, are recommended for diseases of the upper respiratory tract. Lotions from a decoction of the leaves are useful for abscesses and wounds. Ripe persimmon fruits are juicy, sweet, with a powdery taste. They are used fresh and dried. Jelly, candied fruit, jam, marmalade are prepared from persimmon. Boiled to the density of honey juice - bekmes contains up to 50% sugars and is used in cooking. It is added to flour when baking special sweet bread. Persimmon is valued as an ornamental plant. Persimmon wood called green ebony or ebony is very durable, resilient, resistant to decay. Musical instruments, shuttles for the weaving industry, various turning and carpentry products, and furniture are made from it; it is used as a building material. Persimmon seeds serve as a raw material for the production of activated carbon and a coffee surrogate. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Kaki. Featured article
Durable tree up to 12-15 m high of the ebony family. Homeland - Northern China, where persimmon grows in deciduous forests. It has long been introduced into culture and is widely bred in the countries of East Asia. Cultivated in China and Japan on an industrial scale (called the apple of the East). first appeared in 1889, when it was taken out of France and landed in the Caucasus (in Sukhumi). Widely bred as an industrial fruit tree in subtropical regions (Georgia, Azerbaijan, Krasnodar Territory, Crimea). More than 100 varieties are known, almost all of them are of Chinese or Japanese origin. The fruit is a large, fleshy cylindrical berry with 6-8 seeds; the skin is colored orange or red and bears a waxy coating, the pulp is often very astringent, jelly-like, but when fully ripe and processed, it becomes very juicy and sweet; some varieties are completely devoid of astringency and are edible even when unripe. Persimmon fruits contain a large amount of sugars (10-15, and sometimes 25% per fresh weight), represented mainly by glucose and fructose. In dried fruits, the amount of sugars reaches 62% (glucose more than 13,5%, fructose - up to 8,5%). Persimmon is rich in vitamin C (0,4-0,9%), some varieties are not inferior to tangerines in terms of its content. Organic acids were found in the fruits - citric, malic, carotene, coloring and tannins, 0,3-1,2% protein, a small amount of pectin, 0,3-0,9% fat, ash elements. Of the minerals, various varieties of persimmon contain copper (up to 0,33 mg%), manganese (up to 0,7 mg%), iron (up to 4,0 mg%), potassium (up to 0,9 mg%). Juice made from fresh ripe fruits has a sour-burning taste and a pleasant aroma. In terms of taste, nutritional, medicinal and dietary properties, among subtropical fruit crops, oriental persimmon ranks second after citrus fruits.
Persimmon fruit juice has bactericidal properties, in particular against Escherichia coli, hay coli, Staphylococcus aureus. From fresh fruits, the preparation sukdioscapil is prepared in the form of canned and stabilized juice containing up to 40 mg% of iodine, which is used to treat mild and moderate forms of thyrotoxicosis. Persimmon fruits as a dietary product are used fresh and dried. Dry fruits taste like figs. They are used to make marshmallows, jams, jams, syrups. An extract from varieties rich in tannins is used as a leather tanning agent, as well as for impregnating wood, fishing nets and for making varnishes. Dry leaf powder was used in folk medicine as a hemostatic, diuretic and hypotensive agent. It also has a curariform effect. An infusion of the bark was used as an astringent for diarrhea, dysentery, intermittent fever, and with alum - for rinsing with inflammation of the oral cavity. The fruits were used for gastric diseases and as a therapeutic and prophylactic agent for scurvy. They were especially recommended as a tonic for those recovering from debilitating diseases. Authors: Dudnichenko L.G., Krivenko V.V.
Oriental persimmon (Japanese persimmon, persimmon), Diospiros kaki. Methods of application, origin of the plant, range, botanical description, cultivation
The genus Diospiros L. unites about 200 tree species and belongs to the tropical family Ebony (Ebenaceae). Several deciduous species are confined to the subtropics and warm temperate latitudes. In industrial culture, one species is common - oriental, Japanese persimmon, or persimmon (Diospiros kaki Thunb.). The generic name of the culture "diospyros" is translated from Latin as "food of the gods". Persimmon is a typical subtropical deciduous plant, with a dormant winter period. The most ancient (500-year-old) trees are found in the vicinity of Beijing. Persimmon is successfully cultivated in China, Italy, Spain, Egypt, in a number of Arab countries, in the countries of Southeast Asia and America with a subtropical and tropical climate, and also much further north, where it withstands short-term drops in air temperature to minus 20 ° C. Persimmon is grown in Georgia, Eastern Transcaucasia and Central Asia. China is the birthplace of persimmon. Persimmon fruits are consumed both fresh and processed. The production of persimmon stuffing for the preparation of confectionery products (cakes, pies, biscuits, etc.), as well as the production of jam, jam and dried persimmon, has been mastered. Dried fruits are suitable for long-term storage and transportation over long distances. Persimmon - frost-resistant deciduous subtropical trees, 5-8 m high, sometimes up to 20 m or more. This is a conditionally dioecious plant. Its flowers are usually unisexual: females are larger, solitary, appear in the axils of the leaves of spring shoots of the current year. Occasionally there are bisexual flowers. The male flowers are smaller than the female ones, borne 1 or 3 together. The duration of flowering is usually 10-11 days, sometimes up to 16. The coefficient of useful ovary is high. Persimmon is characterized by a stable annual yield, the frequency of fruiting is not noted. Grafted plants begin to bear fruit in the 3-4th year. The average yield is 10-50 t/ha. Persimmon is an entomophilous plant. Fruit quality depends on pollination and, accordingly, on the availability of seeds. On average, persimmon fruits contain: water 78-82%, sugars - 13-20 (mainly fructose and glucose), organic acids - 0,05-0,20%, vitamin C - 10-44 mg / 100 g, vitamin P, carotene, phosphorus and iron compounds, trace elements, as well as protein, tannin, iodine. The world assortment of persimmons includes over 1500 varieties; they are very diverse in terms of economic characteristics. Depending on the variety, the weight of the fruit ranges from 80 to 500 g. There are several classifications of persimmon varieties. Depending on the prevailing type of flowers, persimmon varieties are divided into groups: varieties with female flowers (Hiakume, Hachia, Gosho-gaki, etc.), varieties with male and female flowers (Geiley, Zenji-maru), varieties with female flowers, periodically forming also in some years a small number of male flowers (Fuyu and others). In terms of fruit ripening, varieties are divided into early - ripen in the first half of October, medium - in late October - first half of November and late - in the second half of November - early December.
Persimmon varieties are divided into 3 groups:
Trees bear fruit up to 50-60 years of age, begin to bear fruit from the 3rd-4th year after planting, enter into a period of full fruiting at 10-12 years. When laying plantations, the need for cross-pollination is taken into account: among 100 seedlings of the main variety, 10 seedlings of pollinating varieties must be placed. The best pollinating varieties are Zenji-maru and Nikitsky seedling. Persimmon does not need a lot of precipitation and high humidity. For good growth and fruiting, 900-1200 mm of precipitation per year is sufficient. The breed is demanding on soil drainage and other soil conditions. Deep fertile loams are considered the best. Early aging and reduced yields are observed on unfavorable unstructured heavy, as well as pebbly and sandy soils. Persimmon is relatively unpretentious. It is easier to care for than pome crops, it requires almost no pruning, is less damaged by pests and diseases, and is relatively frost-resistant. Reproduction of plants by budding is difficult due to the high content of tannins in plant tissues - tannins, which prevent the graft from growing together with the rootstock. Therefore, the optimal time for budding is the beginning of spring sap flow. Budding wood (cuttings) is cut at the end of winter and stored in refrigerators at a temperature of 0 to 1-2 °C. The survival rate of the eyes is up to 95%. Persimmon is formed according to the changed leader, non-tiered and sparsely tiered system. Persimmon pruning is carried out in the spring or during the harvest. Young and fruit-bearing plantations are fertilized with organic and mineral fertilizers in early spring and in July; fruit-bearing gardens are irrigated up to 8 times per season. The fruit picking period lasts 1,5-2 months, starting from the third decade of September until December, often after leaf fall. Depending on the purpose of the crop, the fruits are harvested at different degrees of maturity. It is recommended to store persimmons in fruit storages with cooling (in refrigerators) at a temperature of 0-1 ° C, relative humidity of 85-90% for more than 3 months. At relative humidity below 85%, the fruits in the process of ripening wither, wrinkle; at high humidity (over 90%), they quickly become moldy and rot. At the specified temperature, persimmons can be stored, depending on the variety, for 2-3 months. With an increase in temperature, the ripening processes are faster, the shelf life is reduced. By adjusting the storage temperature, you can speed up or slow down the process of fruit ripening. Accelerated ripening of persimmons using ethylene gas is widely used. Under these conditions, persimmon fruits ripen on the 3rd-4th day from the start of processing, and under the same conditions, but without ethylene, it takes at least 25 days to ripen. Authors: Baranov V.D., Ustimenko G.V. Persimmon. The history of growing a plant, economic importance, cultivation, use in cooking
The homeland of eastern persimmon, or Japanese, is China, it appeared by natural crossing of wild species. From China, persimmon came to Japan, and later spread throughout Southeast Asia. It was brought to Europe in the middle of the 1889th century - first to France, and then to the Mediterranean countries and reached the south of Russia at the end of the XNUMXth century. The first persimmon varieties in XNUMX appeared in the Sukhum Botanical Garden. Thousands of kilometers from Japan, the Russian writer Fazil Iskander, in his novel "Sandro from Chegem", recalling the garden of his youth in the Abkhazian village of Chegem, wrote: "The garden was located near the house and belonged to a tobacco factory. Apple trees, pears, plums and persimmon When I first appeared in this garden, almost all the fruits there had already been harvested, only the persimmon shone with the lanterns of its fruits ... " Another writer, K. G. Paustovsky, in the romantic story "Colchis" says: "It was impossible to touch the persimmon fruits, carmine, covered with bluish sweat: they deteriorated from this. They were huge fruits, two kilograms in weight. Of them They made sugar and cider. Of course, only the imagination of a young writer who first found himself in the subtropics of Georgia and Abkhazia, where "the soft smells of eucalyptus trees, the smell of roses sticking to the face, the smell of lemons that tightened the fingertips" and "there was nothing to breathe from the sweet and thick infusion that replaced the air" could increase the weight of persimmon fruits to 2 kg, while in fact only the most large-fruited varieties weigh 400-500 g. In Iskander's novel, most likely, it was about eastern persimmon grown at that time in the Caucasus, while a wild species known as Caucasian persimmon (Diospyros lotus) lived in these parts. Its fruits are up to 3 cm in diameter and with a large number of seeds, becoming ripe and acquire a brownish-black color with a bluish tint due to a wax coating. Very tart, strongly astringent in taste, they become honey-sweet after freezing or during storage. But the abundance of seeds in these small fruits did not allow them to compete with large fruits of eastern persimmon, among the many varieties of which there are those that do not have seeds at all. In the novel by the American writer W. Faulkner "The Village", where the action takes place in North America, another type of persimmon belonging to the local species is mentioned - the virgin persimmon (Diospyros virginiana), better known by the American name "persimon". The natural distribution of virgin persimmon is associated with the Atlantic coast of North America. The hardy fruit tree produces fruits the size of large plums. Green, they turn orange as they ripen, and then turn black. Strongly astringent at first, after frost, they become sweet and, if they are not removed in time, fall off. Wherever persimmon trees grow and no matter what species or variety they belong to, the taste properties of the fruits themselves and the chemical composition remain approximately the same, somewhat changing in qualitative and quantitative terms. A variety of biologically active substances contained in persimmons bring benefits to a person, among them: fats, proteins, carbohydrates, dietary fiber, tannins, polyphenols, organic acids, fat-soluble vitamins (A, E, K), water-soluble (C, B1, B2, B4 , B5, B6, B9, P, PP), macro- and microelements, phytosterols. Depending on the content of proteins, fats, carbohydrates, the taste of the fruit and the energy value (calorie content) change, which ranges from 70 to 130 kcal per 100 g.
The astringent taste of persimmon is given by tannins, the content of which in unripe fruits can reach up to 20%. As they mature, their number decreases to 0,1-0,8% for intolerant sweet varieties and up to 5% for tart varieties that retain a slightly astringent taste. Tannins and other polyphenolic compounds in fruits have anti-inflammatory and antimicrobial effects. Fruit pectins are able to sorb and remove from the body microorganisms and toxins released by them, biogenic toxins, xenobiotics, as well as other harmful substances that can accumulate in the body. Organic acids, participating in the formation of the taste and smell of fruits, have an independent antitoxic, antiseptic and anti-inflammatory effect. The macro- and microelements contained in the fruits, together with water, are involved in maintaining the constancy of osmotic pressure, acid-base balance, absorption, secretion, hematopoiesis, bone formation, blood clotting; functions of muscle contraction, nerve conduction, intracellular respiration. Diverse in composition and action of biologically active substances make the fruits useful and nutritious, increase appetite, improve digestion, and normalize metabolism. Elegant, sweet persimmon fruits are an ideal remedy for the autumn-winter blues. One of their kind calms the nervous system. The answer to the question of how much persimmon should be eaten in order to feel its benefits should be sought in the statement: "Everything is useful in moderation." And since the sense of proportion is different, you should either use the principle of Confucius: "The middle is the point closest to wisdom; not reaching it is the same as crossing it," or another piece of advice, proven over the centuries, applicable to different aspects of life: "Little, but often." Persimmon is best eaten fresh, but if desired, you can use it in salads, add to pastries, cook marmalade and marshmallow from it. The only thing that should not be made from persimmon is to cook jam - its taste is very far from perfect. Excess fruits, cut into slices, dried for future use or make wine and vodka from them. Useful Tips Depending on the taste of the pulp, persimmons are distinguished as tart (the astringent taste disappears only when fully ripe), intolerant (the astringent taste is absent even in the unripe state) and with a varying taste (in the presence of seeds, the taste is sweet, in the absence of seeds - strongly astringent). The most popular are two varieties of eastern persimmon: Hyakume, or Korolek, and Khachiya, or Flame. Hyakume has round fruits. Where there are black stripes forming circles on the surface of the still firm fruit, the flesh is brown and sweet, and where there are no circles, it is light and tart. The Khachiya variety has cone-shaped, bright-colored fruits. Before ripening, the flesh is creamy, firm and astringent. In a ripe fruit, it is especially tasty. The shape of persimmon fruits can be cylindrical, conical, round and flat. Round fruits are sweeter and tastier. Ripe persimmons have a smooth, shiny surface that is a rich, bright orange color and is slightly soft to the touch. Light orange color - in unripe fruits. An unripe persimmon with a tart taste must be kept for several days in a dark and cool place, where it will ripen faster and become sweet, or hold it in warm water (about 40 ° C) for a day. Another way to speed up ripening is to put the persimmons in a vase next to the apples. The astringent taste of the fruit disappears when frozen. Persimmons can be stored frozen for up to six months. To defrost, it must be placed in cold water. In the refrigerator, persimmons can be stored for 2-3 months in the fruit compartment.
Persimmon. Cooking recipes Persimmon salad with apple and carrot: persimmon, apple, carrot - 1 pc., 1 tbsp. l. sour cream, 1 tbsp. l. chopped walnuts. Peel persimmons, apples and carrots, cut into cubes, put in a salad bowl and add sour cream. Mix gently and sprinkle with walnuts. Persimmon with cottage cheese: 1 pc. ripe persimmons, 1/2 pack (125 g) cottage cheese (5-9%), 1 tbsp. l. sour cream. Extract the persimmon pulp with a teaspoon, add to the curd and mix thoroughly. Pour in sour cream and stir until smooth. Curd casserole with persimmon: 2 pcs. persimmons, 1 pack (250 g) cottage cheese (5-9%), 1 egg, 2 tbsp. l. sour cream (15%), 1 pack (25-30 g) vanilla sugar, ground cinnamon, butter, semolina or finely chopped breadcrumbs, salt. Extract the persimmon pulp with a teaspoon, add to the cottage cheese, pour the egg beaten with vanilla sugar, mix well and put in a baking dish greased with butter and sprinkled with semolina or ground breadcrumbs. Pour sour cream on top, drizzle with melted butter, sprinkle with cinnamon and place in an oven heated to 180 ° C for 40-45 minutes. Serve with sour cream. Fruit and creamy persimmon dessert: pulp 1 pc. persimmons, 2-3 strawberries, whipped cream, walnut kernels. Put the persimmon pulp into the socket and mix it with finely chopped strawberries. Top with whipped cream and chopped nuts. Persimmon marmalade: 1 kg of peeled persimmon, 1 glass of water, juice of 1 lemon, 1 glass of sugar. Peel the persimmon, cut into pieces, add water and cook over medium heat until the pulp turns into a puree and begins to thicken. Add lemon juice, sugar and cook for another 10-15 minutes. Arrange marmalade in steam-sterilized glass jars and close with lids. Note. Persimmon fruits can be placed in boiling water for 2 minutes and immediately transferred to cold water. After a while, peel the fruit from the skin and pass the pulp through a meat grinder. Persimmon pastille. Grind the washed pitted persimmon in a blender to a puree state and put a thin layer on a baking sheet covered with parchment. Place in a warm oven (40 ° C) for 8-10 hours. Properly dried marshmallow feels slightly damp to the touch, but it does not stain your hands. Dried marshmallows can be rolled up or cut into portioned strips. Pastila should be easy and soft to cut. If the marshmallow breaks, then it is overdried. If the mass inside the layer is damp and smeared, the cut strips must be dried. Author: Sokolsky I.
Oriental persimmon (Japanese persimmon, persimmon), Diospyros kaki. Recipes for use in traditional medicine and cosmetology
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Oriental persimmon (Japanese persimmon, persimmon), Diospyros kaki. Tips for growing, harvesting and storing
Oriental persimmon (Japanese persimmon, persimon) is a tasty and nutritious fruit that can be grown in the garden or in the backyard. Tips for growing, harvesting and storing persimmons: Cultivation:
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