Japanese/Sharonfruit (Kaki) Persimmon
"Japanese Kaki Persimmon"
A persimmon listed under the Japanese/Sharonfruit (Kaki) market type. The label describes a market type, not a single cultivar.
Also known as
(No data)
Botanical name
Diospyros
Product Details
PLU Code
4428
4-digit conventional code
Category
Fruits
Persimmon › All Sizes
Origin
Unknown
Temperature
-1 to 1°C (30 to 34°F)
Shelf Life
3 months
Status
Approved
About Japanese/Sharonfruit (Kaki) Persimmon
Japanese persimmon is identified botanically as Diospyros kaki. The market-type label does not identify a single cultivar.
Nutrition Information
A verified nutrition profile matching this product identity, edible part and processing form is not established. No other food, species, maturity or processing form is substituted.
Storage & Handling
Commercial storage guidance for persimmons (Diospyros kaki), general. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
-1 to 1°C (30 to 34°F)
Humidity
90-95%
Packaging
Cartons/ plywood boxes or corrugated cardboard cases with a breathable lining; Ethylene gas absorbent on wood pulp tray or corrugated paper absorbent pads.
Shelf Life
3 months
Storage Notes: Persimmons are very sensitive to ethylene, which speeds softening, so ethylene should be removed or excluded from transport and storage areas. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -2°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 487-490.
Applies to: persimmons (Diospyros kaki), general.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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