2017
DOI: 10.21475/ajcs.17.11.02.p247
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Abstract: The Brazilian production of persimmon expanded in recent years, mainly due to the high productivity of the culture. The persimmon fruit is originally from subtropical climate. However, new cultivation areas in tropical regions seem promising, especially altitude regions in the Brazilian savannah. In this context, the objective of this study was to assess production, productivity and fruit quality components of three cultivars of persimmon cultivated in tropical regions. The persimmon cultivars Pomelo, Guiombo … Show more

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Cited by 2 publications
(2 citation statements)
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“…The annual average production of persimmon in Brazil is around 174,000 tons, with moderate variability between years, and the average annual harvested area is 8,268 hectares (see Table 5). In Brazil, the production is concentrated in the south and southeast regions because of the subtropical and temperate climates, and the main cultivars are Giombo, Rama Forte and Fuyu (Nascimento et al, 2017). The average annual loss of persimmons in Brazil is around 35,000 tons, equating to 20% of the annual production.…”
Section: Resultsmentioning
confidence: 99%
“…The annual average production of persimmon in Brazil is around 174,000 tons, with moderate variability between years, and the average annual harvested area is 8,268 hectares (see Table 5). In Brazil, the production is concentrated in the south and southeast regions because of the subtropical and temperate climates, and the main cultivars are Giombo, Rama Forte and Fuyu (Nascimento et al, 2017). The average annual loss of persimmons in Brazil is around 35,000 tons, equating to 20% of the annual production.…”
Section: Resultsmentioning
confidence: 99%
“…Fruit composition and morphological characteristics are very much dependant on two main factors, genetics and environment (Soqanloo, 2015). It is reported in many studies that particular varieties are composed of certain chemical substances due to their genetic makeup which might vary from species to species (Nascimento et al, 2017). However, the effect of environment on morphological and quality traits has also been reported, which could play a critical role in defining the final quality attributes of any produce (Míguez Bernárdez et al, 2004).…”
Section: Introductionmentioning
confidence: 99%