In general, there are two types of persimmon tree: the first type of softwood (including American trees, hybrids and many Japanese trees), which are very large in size until completely softened like a gel. But when they arrive amazingly, they are sweet and ideal for cooking and cooking. The second type of persimmon persimmons that will not even be soft even when fully developed. This type of persimmon tree is very fresh to eat at any time.Some shrubs are self-polluting, others require fertilizer for a pollen tree or male tree, and there are other varieties that can grow fruit without the need for a secondary tree. However, the fruits of these persimmon trees will have a sweeter taste in the vicinity of the pollen tree. So pay attention to their type before buying a persimmon tree. It is also worth noting that while some species of persimmon trees are low in height, you can easily reach the desired size by pruning them.

How to choose:
Whatever the variety, choose persimmons that have deep, saturated colors. Some experts claim that a little streak of black on the skin of Hachiya persimmons indicates an especially sweet piece of fruit. In fact, if you’re looking for already ripe Hachiyas, you’ll often see some black staining on the skin. This is not a problem.
How to store:
Persimmons will continue to ripen after they’ve been harvested. With Hachiyas, in fact, you may be better off buying them slightly underripe and then finishing them at home, to avoid buying fruit that’s been badly bruised. There are those who recommend freezing underripe Hachiyas in order to make them edible quickly, but the flavor is never quite as good. Store both varieties at room temperature. Refrigerating them will result in chill damage quite quickly.

Fruit were harvested at two different maturities ,were stored at 1C with 90% R.H. Periodic analyses of color, weight loss, firmness, total soluble solids, vitamin C, carotene, sugar and respiration are being conducted.
Respiration of the fruits showed typical climacteric pattern during storage. At the end of the storage period, 2500 ppm CO2 applications reduced astringency in all fruits, but firmness was not effected adversely.

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