Physicochemical composition of persimmon (diospyros kaki) cultivars

Persimmon (Diospyros kaki) is a fruit of significant economic and nutritional relevance, cultivated in several regions worldwide, including Brazil. The identification and characterization of different cultivars is essential to ensure the quality and authenticity of the product offered to consumers. This study aimed to evaluate the physicochemical quality of eight persimmon cultivars and hybrids ('Rubi', 'Rama Forte', 'Pomelo', 'Taubaté', 'Giombo', and hybrids '158-7', '82', and '58') at physiological maturity. Fruit mass, dimensions, color, pulp firmness, soluble solids content (SSC), pH, titratable acidity (TA), moisture, and dry matter were evaluated. Fruit were harvested from a commercial orchard at UNESP, Jaboticabal-SP, and analyzed in a completely randomized design with four replicates. Results showed that 'Pomelo' and its hybrids had higher fruit mass and diameter, while 'Taubaté' and 'Giombo' stood out for higher lightness (L*). The hybrid '82' showed the lowest pH, the highest moisture content, and, consequently, the lowest dry matter among the evaluated genotypes. 'Giombo' recorded the lowest pulp firmness, indicating a more advanced ripening stage. No significant differences were observed among cultivars for SSC and TA, suggesting that fruit were harvested at a similar maturity stage. These results reinforce the influence of genetic and agronomic factors on the physicochemical characteristics of persimmon fruit and provide useful information for varietal characterization, contributing to quality control and product authentication strategies throughout the production chain.