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''Diospyros kaki'' is the most widely cultivated species of the genus ''Diospyros'' . Although its first published botanical description was not until 1780,〔Published in ''Nova Acta Soc. Sc. Upsal.'' iii. 208, author Carl Peter Thunberg, () (1780); later in ''Fl. Jap.'' 157, author Thunb. (1784).(【引用サイトリンク】title=Plant Name Details for ''Diospyros kaki'' )〕 the kaki is among the oldest plants in cultivation, known for its use in China for more than 2000 years. In some rural Chinese communities, the kaki fruit is seen as having a great mystical power that can be harnessed to solve headaches, back pains and foot ache. The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. Cultivation extended first to other parts of East Asia and was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s,〔The Japanese persimmon was first introduced to the State of São Paulo, afterward expanding across Brazil through Japanese immigration; State of São Paulo is still the greatest producer, with an area of 3,610 hectares dedicated to Japanese persimmon culture in 2003; cf. ()〕 and numerous cultivars have been selected. A variety is ''Diospyros kaki'' var. ''sylvestris'' Makino. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin-skinned shell. In many cultivars, known as the astringent varieties, the fruit has a high proanthocyanidin-type tannin content which makes the immature fruit astringent and bitter.〔A model experiment for de-astringency of persimmon fruit with high carbon dioxide treatment: in vitro gelation of kaki-tannin by reacting with acetaldehyde. Matsuo T and Itoo S, ''Agricultural and Biological Chemistry'', 1982, 46(3), pages 683-689〕 The tannin levels are reduced as the fruit matures. It is not edible in its crisp, firm state; it tastes best when allowed to rest and soften after harvest. It has a soft jelly-like consistency and is best eaten with a spoon. The Japanese 'Hachiya' is a widely grown astringent cultivar. Other cultivars, such as Fuyu, do not contain tannins when firm. They can be eaten like an apple or can be allowed to go to any stage of ripeness, including to the jelly-like stage. These non-astringent varieties are considered to have a less complex flavor. "Sharon Fruit" (named originally after Sharon plain in Israel) is the trade name for non-astringent ''D. kaki'' fruit. ==Names== ''Diospyros kaki'' is commonly called Japanese persimmon, Chinese persimmon, Kaki (from Japanese name 柿, ''kaki''), Kaki persimmon, and Oriental persimmon.〔(【引用サイトリンク】url=https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?14293 )〕 The scientific name ''Diospyros kaki L. f.'' may be used erroneously for this plant. However, ''Diospyros kaki L. f.'', published in 1781, is a later homonym of ''Diospyros kaki Thunb.'', published in 1780. So the name ''Diospyros kaki L. f.'' is taxonomically illegitimate and not accepted.〔(【引用サイトリンク】publisher=ITIS )〕〔(【引用サイトリンク】publisher=ITIS )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Diospyros kaki」の詳細全文を読む スポンサード リンク
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