20 PKOCESSING OF JAPANESE PERSIMMONS. 



SUMMARY. 



A method of processing persimmons on a large scale by keeping in 

 carbon dioxid is described and an account is given of experiments in 

 the application of the method to persimmons in Florida and at 

 Washington, D. C. 



(1) All of the varieties tried became nonastringent when kept in 

 carbon dioxid. The intervals in days necessary for processing at 

 Florida temperatures are given in parentheses following the name of 

 each variety: Triumph (If to 2J); Imperial (4J); Hachiya (7); 

 Okame (4J); Tane-nashi (7); Zengi (2); Costata (4); Hyakume (1$), 

 and Yemon (1). 



(2) All of these varieties were processed on a large scale in Florida 

 and subjected to a shipping test with the exception of Hyakume and 

 Yemon. With one exception (yellow-fleshed Zengi) processing 

 greatly injured the naturally excellent shipping qualities of the fruit. 

 Tane-nashi was less seriously affected than many of the others. 

 Zengi was practically unaffected in shipping quality by the treatment. 

 Processing, therefore, can not be recommended for persimmons which 

 are to be shipped long distances with the exception of Zengi and 

 Taber's 23 (with which the yellow-fleshed Zengi is possibly identical), 

 but it is practicable to process all of the varieties mentioned for 

 marketing locally. 



(3) No undesirable effects were produced by high humidity while 

 in process. 



(4) Processing in carbon dioxid at Washington required more time 

 than in Florida, probably on account of the lower temperatures. 



(5) Keeping at refrigerator or cold storage temperatures consider- 

 ably retarded the softening of the persimmons. 



(6) An excellent product in appearance and flavor was obtained 

 by drying Tane-nashi persimmons. 



ADDITIONAL COPIES o f this publication 

 -fj- may be procured from the SUPERINTEND- 

 ENT OF DOCUMENTS, Government Printing 

 Office, Washington, D. C. ,at 5 cents per copy 



