Morphological, Componential, and Physiological Characteristics of Diospyros kaki Thunb. ‘Tennou’ Used for Kaki-shibu

Diospyros kaki Thunb. ‘Tennou’ is the main cultivar for kaki-shibu in the southern region of Kyoto, Japan; however, the morphological, componential, and physiological characteristics have not been described. In this study, the floral organ and mature leaf morphology, and soluble tannin, sugar, and organic acid content in the fruit of ‘Tennou’ were evaluated comparing with those of ‘Hiratanenashi’. Changes in the flesh firmness, ethylene evolution, and water loss of the fruit collected in the season for kaki-shibu preparation (15 weeks after full bloom) were investigated during storage at room temperature. ‘Tennou’ bore only female flowers. Configuration of the calyces viewed from above the flower was cross-shaped and thin. The mature leaf blade of ‘Tennou’ was small with a long ellipse. ‘Tennou’ fruit was very small and globular; the fresh weight was 37% of that of ‘Hiratanenashi’ at 19 weeks after full bloom. At 15 weeks after full bloom, the soluble tannin content of ‘Tennou’ fruit was 1.8-times higher than that of ‘Hiratanenashi’; the sugar content was lower, but the organic acid content was higher in ‘Tennou’ than ‘Hiratanenashi’. Fruit flesh of ‘Tennou’ at the time of collection was harder than ‘Hiratanenashi’. Although the extent of water loss of ‘Tennou’ fruit during storage was more marked, ethylene evolution from the fruit was lower than in ‘Hiratanenashi’.