EXPERIMENTS AT WASHINGTON, D. C. 



13 



and lost flavor. This result confirms the experience with Hachiya 

 processed in Florida. 



Taker's 23. This variety, which so greatly resembles the Zengi 

 grown at Macclenny (see p. 1 1) , was received on October 5. The fruits 

 placed in carbon dioxid became nonastringent at laboratory tempera- 

 tures averaging 69 F. hi two days. All of the 68 fruits so processed 

 remained firm, while of 71 control specimens 8, or 11 per cent, were 

 softening at the end of the two days. The data on the subsequent 

 rate of softening are given in the following table: 



TABLE IV. Rate of softening of processed and unprocessed Taber's 23 persimmons. 



The rate of softening is thus shown to be practically unaffected by 

 the processing. No darkening of the flesh or deterioration in flavor 

 occurred at any time, either before or after softening. 



Tane-nasJii. A large shipment of Tane-nashi was received by 

 express on October 7 and placed at once under observation. One 

 carrier of fruit was held in the laboratory at a temperature averaging 

 69 F., another was kept hi a refrigerator at about 52 F., and a third 

 was held in cold storage at 35 F. These average temperatures are 

 estimated from the record sheets of thermometers kept beside the 

 respective samples. These lots were used as controls of fruit which 

 was processed at room temperature and then stored at these three 

 temperatures. Four hundred and seventy-four persimmons were 

 placed in process. These became nonastringent after an interval of 

 12 days, and all remained firm except 17, or 4 per cent, which were 

 softening from decay. During the same interval, of the controls at 

 room temperature, 82 per cent became soft, and of the fruits held at 

 refrigerator and cold-storage temperatures, 42 per cent and 6 per 

 cent, respectively, softened. Three lots of 100 specimens each of 

 the firm processed persimmons were selected for keeping at the three 

 temperatures mentioned. All of the fruits were wrapped. The rates 

 of softening of each of these three lots and their controls were deter- 

 mined by counting at intervals. The results are shown in Table V 

 and are given graphically in figure 2. 



