Abstract
Calyx-end browning in ‘Fuyu’ persimmon (Diospyros kaki Thumb.) fruits was investigated to learn how meteorological factors and calcium (Ca) concentrations in soil, fruiting shoot, and fruit were related to the symptom occurrences, how longitudinal sections in fruits and fruiting height contribute nutrient partitioning of fruits, and how Ca soaking into fruits affects the cell structure in the flesh. Low humidity with extended radiation reduced fruit browning. Fruiting shoots without browning fruits had greater Ca and lower potassium (K) concentrations than the shoots with browning fruits. Proximal flesh had a greater Ca concentration than middle and distal end parts in calyx-end browning fruits that had lower ratios of Ca:K, Ca:magnesium (Mg), and Ca:K+Mg. Nutrient concentrations were similar to the fruiting height within a canopy, except for manganese, and boron. Calcium dipping into fruit under a vacuum increased Ca concentration in flesh and core parts, which had apparent cell wall strength.
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