Recent Persimmon Research in Japan

This review attempts to introduce the results of recent findings in the areas of genetics and new released cultivars, tree and fruit physiology, new cultural practices with the use of a horizontal trellis or a central leader training grown in container, applications of plant growth regulators for labor-saving and high quality fruit production, heating plastic houses for advanced shipping, humidity control and chemical treatment for shelf-life elongation after harvest of Japanese persimmon (Diospyros kaki Thunb.) in Japan. Other research trends focus on methods related to biotechnology and molecular biology for the classification of persimmon cultivars and their relatives, for breeding programs including ploidy manipulation through tissue culture, genetic engineering, DNA markers linked to the trait of fruit astringency, for understanding physiological changes including ethylene production, fruit softening, tannin accumulation and deastringency mechanism in persimmon fruit after harvest. In addition, we will discuss the potential use of health-promoting benefits such as tannins for preventing hangovers or the presence of vitamins.