Zhenghu Water Persimmons

Zhenghu Water Persimmons

Zhenghu Water Persimmons are a protected geographical indication product.

　　Zhenghu Water Persimmons

　　The seedless persimmons of Zhenghu have high requirements for terrain, climate, and soil. These large, juicy, seedless fruits are highly disease-resistant, yield quickly with good returns, feature bright colors and a refreshing taste. They can be eaten fresh or processed into dried persimmons, persimmon jam, persimmon tea, persimmon juice, persimmon honey, persimmon preserves, persimmon wine, persimmon vinegar, and more. Meanwhile, the persimmon fruit has high medicinal value—it helps lower blood pressure, treat laryngitis, invigorate the stomach and spleen, clear the lungs, relieve coughs, prevent and fight cancer, while the calyx can treat diarrhea. Persimmon tea can be made into beauty products, and drinking it contributes to skin health.

　　Zhenghu Water Persimmons is an excellent seedless persimmon variety introduced in 1987 by Professor Zhou Liangcai from Fujian Agricultural University from Gongcheng County, Guangxi. After more than ten years of development, it has become the largest water persimmon production base in northwest Fujian. In May 2005, the Zhenghu Township government registered the “Zhenghu” brand water persimmon trademark, and in September of the same year, the Sha County Zhenghu Water Persimmon Cooperative was established. By 2006, the township had over 6,500 acres of seedless persimmon plantations, yielding more than 600 tons. There is one water persimmon processing enterprise, producing 2,000 kilograms of dried persimmons annually.

　　In June 2008, Zhenghu Water Persimmons passed the review of the China Green Food Development Center and were certified as green food products, authorized to use the “Green Food” label. It was the first agricultural product in the province’s water persimmon category to receive national green food certification.

　　Shayang Dried Persimmons are made from high-quality Shayang water persimmons. The product is soft in texture, with a golden-yellow color and a layer of white frost on the surface. It is a green, healthful food free from any additives or preservatives. Rich in nutrition and pleasantly sweet and refreshing in taste, it helps clear the lungs, relieve coughs, aid digestion, and strengthen the stomach—suitable for all ages, making it an excellent choice for entertaining guests or giving as gifts. Fujian Huaxing Food Factory processes 300,000 kilograms of dried persimmons annually.

　　Quality and Technical Requirements for Zhenghu Water Persimmons

　　I. Provenance

　　Water Persimmon (Diospyros kaki L.).

　　II. Site Conditions

　　Soil types include red soil and yellow soil, with organic matter content ≥2.0%, soil layer thickness ≥1m, soil pH value between 5.5 and 7.0, groundwater level more than 1m below the surface, abundant sunlight, good drainage, elevation between 400m and 600m, and slope ≤30° on hilly or mountainous terrain.

　　III. Cultivation Management

　　1. Seedling Propagation: Using local wild persimmons from Sha County as rootstock, propagated through grafting.

　　2. Planting Time: From leaf fall to early March of the following year.

　　3. Planting Density: 26 to 28 plants per 667㎡ (mu).

　　4. Fertilization Management: Apply ≥2000kg of well-rotted organic fertilizer per 667㎡ (mu) annually.

　　5. Pruning: Primarily winter pruning supplemented by summer pruning to ensure good ventilation and light penetration in the tree canopy.

　　6. Yield Control: Yield limited to ≤2500kg per 667㎡ (mu).

　　7. Environmental and Safety Requirements: The use of pesticides, fertilizers, etc., must comply with national regulations, and environmental pollution must be avoided.

　　IV. Fruit Harvesting

　　Harvest from mid-September to late November when fruit maturity reaches 80% (soluble solids content ≥16%).

　　V. Quality Characteristics

　　1. Sensory Characteristics: The fruit is flat-round, with a relatively regular shape, no vertical groove, broad and flat apex, faint or indistinct cross groove, and color ranging from orange-yellow to orange-red.

　　2. Physicochemical Indicators: Soluble solids content ≥16%; single fruit weight ≥170g; vitamin C content (mg/100g) ≥25; total sugar (calculated as glucose) content (g/100g) ≥12.

　　3. Safety and Other Quality Technical Requirements: Product safety and other quality technical requirements must comply with national regulations.