PREPARATION OF DRIED PERSIMMONS. 19 



so excluded delays in processing may be expected, while the fruit may 

 soften rapidly both in process and afterwards and misleading results 

 be obtained. 



A number of important varieties remain to be tested to determine 

 how rapidly they become nonastringent when placed in carbon 

 dioxid and the effect of the treatment on the rate of softening and on 

 the flavor. Among these are Yemon, Hyakume, Taber's 129, and 

 the newly introduced Chinese and Japanese varieties which are not 

 yet fruiting in sufficient quantity for such experiments. 



PREPARATION OF DRIED PERSIMMONS. 



From time to time during the past few years persimmons have been 

 dried hi a steam-heated evaporator at the Bureau of Chemistry. 

 Until the present season such experiments were purely of a prelimi- 

 nary nature. It was developed, however, that certain precautions 

 must be taken to insure satisfactory results. It was found necessary 

 to peel before drying, as otherwise the skin becomes very tough and 

 the shape of the fruit is distorted. It was desirable to peel and slice 

 in such a way that the fruit is not stained by contact with iron knife 

 blades, which quickly become coated with the blue-black iron-tannin 

 salts. Nickel-plated knives were found oiseful. To secure the best 

 appearance of the dried fruit it should be sliced at right angles to the 

 axis, and spread on trays of galvanized or tinned wire netting in such 

 a way that every part of each slice is well aerated, as darkening 

 occurs wherever the aeration is not sufficient. It was found best to 

 dry at temperatures not exceeding 122 F. The variety Tane-nasjii 

 is most suitable for drying. It is of large size and the trees are pro- 

 ductive. As there are no seeds circular disks showing the beautiful 

 star-shaped centers can be cut easily and the fruit dries practically 

 without change in color. 



A large quantity of Tane-nashi grown at Glen St. Mary, Fla., was 

 dried at Washington, D. C., during the season of 1911, using the pre- 

 cautions just mentioned. It became nonastringent soon after plac- 

 ing in the drier. When removed, the dried slices were kept hi a closed 

 container for several days so that they became equalized hi moisture 

 content and were pliable. They were then pressed into small bricks 

 and distributed to a number of persons interested in persimmons. 

 The comment on the whole was very favorable. Many likened them 

 to dried figs or dates. Samples have been kept under observation 

 in the laboratory in tin boxes held in closed glass jars for three months. 

 The color darkened slightly during this interval, but the fruit remained 

 perfectly sound and the flavor excellent. The drying of the seedless 

 variety Tane-nashi is of much promise hi view of the ease with which 

 a very attractive product may be prepared. 



