Howard : Tannin cells of persimmons 



575 



in any of the wild American fruits. The brown-colored cells are 

 much harder than the clear type, giving in the process of mastica- 

 tion almost the sensation of the stone-cells in some fruits. The 

 reaction with tannin reagents develops more slowly in this than 

 in the clear kind. The brown type of the tannin mass is the only 

 one referred to by Aso, and he considers that it is a result of an 

 oxidation occurring in the tannin during the process of deposition. 

 The present writer, however, fails to see that any such change in 





s* 





Figure 8. Brown tannin masses (cells), showing depressions or hollows. X 2 5« 



* 



color is of necessity connected with the localization of the tannin, 

 but rather thinks that it indicates secondary changes which have 

 occurred after the deposition of the tannin has been completed. 



In a few Japanese persimmons sent from the Alabama Experi- 

 ment Station only one showed these brown tannin masses even when 

 the fruit was firm and strongly astringent. They were also present 

 in the sample furnished by Mr. Fairchilds which had been cured 

 in saki barrels, but we are inclined to believe that the saki had noth- 

 ing to do with their presence there. 



