Explore the essentials of persimmon cultivation, including varieties, site selection, and common challenges in horticulture. Enhance your knowledge of growing healthy persimmon trees with this balanced, medium-difficulty quiz.
Which persimmon variety is best known for being non-astringent and edible while still firm, even when not fully ripe?
Explanation: Fuyu persimmons are non-astringent and can be eaten while still crisp, unlike the Hachiya variety which must be fully soft to avoid bitterness. Saijo and Tamopan are both astringent types, requiring full ripeness for sweetness. Thus, Fuyu stands out for its versatility and ease of consumption at various stages.
When choosing a planting site for persimmons, which factor is MOST critical for ensuring healthy tree growth and fruit production?
Explanation: Persimmons require well-drained soil to prevent root rot and establish healthy growth. Heavy shade limits sunlight needed for fruiting, constant wetness risks fungal issues, and acidic peat bogs are not ideal for their growth. Good drainage supports strong roots and productive harvests.
What is the most commonly used method for propagating improved persimmon cultivars in commercial horticulture?
Explanation: Grafting is preferred for maintaining desired persimmon cultivar traits, ensuring uniformity and earlier fruiting. Seed sowing can produce unpredictable offspring, air layering is less common for persimmons, and cuttings generally have low success rates. Grafting provides reliable, high-quality trees for commercial production.
A persimmon tree produces many flowers but sets few fruits. Which is the most likely reason, especially for a 'Hachiya' tree?
Explanation: Many astringent types like 'Hachiya' benefit from cross-pollination to set fruit well. Overwatering can cause other problems but usually not poor fruit set, lack of winter chill may affect dormancy but not primarily fruiting, and excess sunlight is typically not harmful. Pollination is key for maximizing yield in these varieties.
What is an important visual sign that a Hachiya persimmon is ready to harvest and eat?
Explanation: A Hachiya should be harvested and eaten when it is fully soft and deep orange to avoid astringency. Firm and pale yellow indicates immaturity, green and hard is also unripe, and wilted leaves do not necessarily indicate fruit ripeness. Only at the soft, deep orange stage is the fruit sweet and palatable.