文献类型：期刊文献

英文题名：Identifying Primary Ecological Drivers and Regional Suitability for High-Quality Diospyros kaki 'Taishuu'

作者：Yang, Xu[1] Liu, Cuiyu[1] Jiang, Xibing[1] Xu, Yang[1]

第一作者：杨旭

通信作者：Xu, Y[1]

机构：[1]Chinese Acad Forestry, Res Inst Subtrop Forestry, Hangzhou 311400, Peoples R China

年份：2025

卷号：11

期号：8

外文期刊名：HORTICULTURAE

收录：;Scopus(收录号：2-s2.0-105014453307);WOS:【SCI-EXPANDED(收录号:WOS:001557652500001)】；

基金：This work was financially supported by The Key Agricultural New Varieties Breeding Projects of Zhejiang Province Science and Technology Department (grant No. 2021C02066-10).

语种：英文

外文关键词：Diospyros kaki Thunb. 'Taishuu'; mouthfeel properties; crucial climate factors; ecological adaptation; quality-based regionalization

摘要：Diospyros kaki Thunb. 'Taishuu' is novel fruit cultivar known for its excellent mouthfeel properties and high economic value. This study aimed to identify the ecological adaptability and potential suitable cultivating regions of this persimmon in China. In addition, key ecological factors influencing fruit mouthfeel were also investigated. Differences between key metabolites and mouthfeel properties of 35 persimmon samples from 13 provinces were compared. Subsequently, ecological factors were evaluated to explore interactions among dominant ecological factors, habitat suitability, and fruit quality. An adaptive segmentation map was ultimately created to highlight variations in mouthfeel properties of the persimmon. The findings were summarized as follows: The core ecological suitability zones encompass most warm, temperate and typically subtropical regions of China, spanning 116,200 square kilometers. Habitat suitability influences fruit size but does not affect mouthfeel properties. Key factors affecting mouthfeel properties of D. kaki 'Taishuu' include precipitation during the growing period, high temperature during the fruit ripening stage, and low temperatures during dormancy. Persimmons from coastal areas and Yunnan province were characterized by a lusciously sweeter and richer taste, a satisfying crisp texture, and an overall distinctly superior mouthfeel. In contrast, samples from central cultivation areas exhibited higher density, greater firmness, reduced crispness, and inferior flavor quality Based on zoning results, extensive regions show significant potential for high-quality production, making them highly promising for D. kaki 'Taishuu' cultivation. For marginally suitable habitats, appropriate cultivation measures should be implemented to mitigate limiting factors such as temperature and soil moisture.