18 PROCESSING OF JAPANESE PERSIMMONS. 



years ago. That the astringency of the Japanese persimmon will 

 continue to retard greatly its wide introduction seems, however, 

 probable. All of the 5 growers pronounced the samples of most 

 excellent eating quality. 



DISCUSSION OF RESULTS. 



From the experiments just described some idea is given of the value 

 of persimmon processing when applied to the varieties of Japanese 

 persimmons commonly grown in this country. It can be recom- 

 mended generally for treating the fruit for local distribution, as none 

 of the varieties when processed were more perishable than are the 

 small fruits or peaches. It can not be recommended, however, if the 

 fruit is to be subsequently shipped for long distances except in the case 

 of the seedless yellow-fleshed Zengi and Taber's 23, as the naturally 

 fine shipping qualities of the persimmons are greatly injured. Zengi 

 and Taber's 23 are not unfavorably affected. Possibly the fruit 

 could be successfully shipped for long distances after precooling, as 

 cool temperatures retard the rate of softening considerably, but this 

 is a subject for further study. Processing may be successfully em- 

 ployed after shipment, and it would seem to be particularly useful hi 

 so treating those varieties which, when ripened naturally, must 

 become extremely soft before they are edible. The most conspicuous 

 example of persimmons of this type is Hachiya, the most beautiful as 

 well as one of the largest of all varieties. If placed in carbon dioxid 

 when it is highly colored but firm it may be rendered nonastringent in 

 a much shorter time than when the fruit is more immature, and when 

 . so processed is of most delicious eating quality. 



It is hoped that the ease by which the remarkable change in the 

 fruit may be brought about will induce others to experiment with it, 

 as it is probable that it must be repeatedly tried by a number before 

 its place in the persimmon industry is definitely established. 



Col. Watrous l in his report on persimmon processing by the Japa- 

 nese method notes that it is expert work requiring skill and judgment; 

 this is true also of processing in carbon dioxid. The maturity of the 

 fruit and the temperature must be considered by the operator, while 

 the time required in processing, the acceleration in rate of softening, 

 and effect on flavor must be determined before it is possible properly 

 to draw conclusions as to the application of the process to any par- 

 ticular variety. The operator is especially cautioned not to use 

 apparatus of a makeshift nature; for example, the employment of 

 wooden containers for the fruit, which though apparently air-tight 

 may allow diffusion of gases through the wood. The air must be 

 displaced and kept away from the main lot of fruit in process for the 

 time indicated by the small lots in the desiccators. If the air is not 



i U. S. Dept. Agr., Bureau of Chemistry Bui. 141, p. 6. 



