10 PROCESSING OF JAPANESE PERSIMMONS. 



flavor, occurs. It would therefore be practicable to process this 

 variety for local use, since it is no more perishable when removed 

 from the carbon dioxid than are most small fruits or peaches. It is 

 clearly shown, however, that processing greatly injures the naturally 

 excellent carrying qualities of this variety. 



Imperial. This variety resembles Costata in size and shape. A 

 total period in carbon dioxid of four and one-half days was required. 

 During keeping for two days after processing 24 per cent softened, 

 while 8 per cent of the controls softened. The firm processed and 

 control fruits were sent to Washington in the same shipment with 

 Triumph. When examined, on October 2, the processed specimens 

 were found to be softening, while the control fruit was in good con- 

 dition. As in the case of Triumph, it is clear that while this variety 

 may be processed for marketing locally it is not advisable to process 

 with a view to shipping long distances. 



\f Hackly a. This fruit required seven days in which to become non- 

 astringent. On shipment to Washington all of the processed fruits 

 softened, while the controls remained firm. These softened speci- 

 mens were delicious in eating quality when examined on October 2, 

 although they were not quite so palatable as normally ripened fruits. 

 The difference was at first noticeable only by careful comparison with 

 softened specimens among the controls. The processed fruit rapidly 

 lost in eating quality on keeping in the laboratory, the flesh darkening 

 noticeably from day to day. It is evident that it is impracticable to 

 process this variety except for local use. 



OJcame. But relatively few of these fruits were available, and they 

 were as a whole very unevenly ripened, the color ranging from green 

 to orange yellow. Care was taken to include in the processed and 

 control lots equal proportions of specimens of the different degrees of. 

 ripeness. They processed in four and one-half days. No difference 

 in time of processing the fruits of different degrees of maturity was 

 evident, the immature fruit becoming nonastringent about as rapidly 

 as the more highly colored persimmons. During the two days' keep- 

 ing at Florida temperatures following the removal of the processed 

 fruit from the container a large proportion (35 per cent) of the treated 

 fruit softened, while all of the control remained firm. On shipping 

 to Washington all of the processed fruits had softened by October 

 2, the controls remaining firm. In this case, therefore, as with the 

 three varieties just mentioned, processing injures the shipping quality 

 very seriously. 



Tane-nashi. Seven days were required in carbon dioxid. During 

 this period 56 per cent of the controls softened, while all of the speci- 

 mens in process remained firm. The examination of the fruits at 

 Washington on October 2 showed both processed and control fruits 

 to be softening. No deterioration in flavor or color such as was 



