‘Reigyoku’ is a pollination constant non-astringent (PCNA) type of Japanese persimmon (Diospyros kaki Thunb.) cultivar that was released by the National Agriculture and Food Research Organization Institute of Fruit Tree Science (NIFTS), Akitsu, Hiroshima, Japan. ‘Reigyoku’ resulted from the cross of ‘Kanshu’ × Kaki Akitsu-19 in 1998. It was initially selected in 2006 and designated as Kaki Akitsu-22, and was tested at 28 locations in a national trial since 2008. Subsequently, it was selected and released as ‘Reigyoku’, and registered as No.25273 under the Plant Variety Protection and Seed Act of Japan in 2016.
The ‘Reigyoku’ fruit ripens in late October, which is two weeks earlier than ‘Matsumotowase Fuyu’ at NIFTS, Akitsu. The fruit is semi flat-shaped and weighs 278 g at Akitsu and 229 g in average of the national trial. The skin color is orange at harvest time. The soluble solids concentration in juice averages at 17.2% in the national trial, which is significantly higher than that of ‘Fuyu’. The flesh is juicy and soft with firmness at 1.52 kg, lower than that of ‘Matsumotowase Fuyu’ and ‘Fuyu’. Shelf life of ‘Reigyoku’ fruits averages at 20 days, comparable to ‘Matsumotowase Fuyu’. Fruit cracking at fruit apex is rare with only 3%. Fruit cracking at the calyx end is 4%; the value is extremely lower than those of ‘Matsumotowase Fuyu’ and ‘Fuyu’. Fruits with skin stains average at 17%, and are low comparable to ‘Matsumotowase Fuyu’ and ‘Fuyu’.
The tree vigor is moderately weak. ‘Reigyoku’ produces both female and male flowers, but male flowers are very rare. Fruit drops both in the early and late stages of fruit development in June are minimal. Due to its high parthenocarpic ability, the tree produces seedless fruits easily when no pollinizers are present. The trees of ‘Reigyoku’ decline occasionally when top-grafted onto ‘Jiro’, ‘Saijo’, ‘Nishimurawase’, and ‘Amahyakume’ interstocks.
雑誌名
農研機構研究報告 果樹茶業研究部門
雑誌名(英)
Bulletin of the NARO, Fruit Tree and Tea Science
巻
3
ページ
75 - 90
発行年
2019-03-26
出版者
国立研究開発法人 農業・食品産業技術総合研究機構
National Agriculture and Food Research Organization (NARO)
カキ新品種‘麗玉’
07_FTTS2019
(691.6KB)
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