Potential Status of Persimmon (Diospyrus kaki L.) in Türkiye and Its Impact on Human Health

¹ University of Yuzuncu Yıl Faculty of Agriculture, Department of Horticulture, 65000, Van, Türkiye
² University of Çukurova, Faculty of Agriculture, Department of Horticulture, 01330, Balcalı, Adana, Türkiye

^* Corresponding author: yakupyyu@gmail.com

Abstract

Anatolia is the gene center of many fruit species grown in the world and is also very rich in terms of fruit species and varieties. Diospyrus kaki L., known as persimmon, is one of these fruit species. Considering Türkiye’s ecological conditions, persimmon has a great potential for production. In recent studies, the potential health effects of persimmon have been cited as an important factor, increasing the popularity and consumption of persimmon. In addition, persimmon has become the center of attention in recent years due to the attractive orange color of the fruit, its distinctive taste and structure, rich in antioxidants and phenolic compounds. In this review study, it was aimed to increase awareness of the production potential of persimmon grown in Turkiye by revealing its production potential, and to shed light on decision-makers in future production planning by providing information in terms of economic importance and health.