EXPERIMENTS OF 1910. 



25 



The data, however, are not conclusive, as too little attention was 

 paid to the stage of ripeness at which the persimmons were analyzed. 

 The more mature the persimmon the more readily does it process and 

 the less its content of soluble tannin, so that while there may be a 

 relation between ease of processing and tannin content, in the analy- 

 ses given, it may have been obscured by differences in the degree of 

 maturity of the fruits. The figures are of interest in showing the 

 high food value of persimmons and accord in this respect essentially 

 with earlier analyses. 1 



PROCESSING BY KEEPING FRUIT UNDER LIQUIDS. 



Experiment 17. To determine whether processing could be suc- 

 cessfully conducted by keeping the fruit under a liquid several varie- 

 ties of persimmons were so kept for several days. It was antici- 

 pated that water alone would injure the fruit because of the opera- 

 tion of plasmolysis and, therefore, other liquids of higher osmotic 

 strength were also used. The fruit was kept under water, brine, 33 

 per cent sugar, and 33 per cent glycerin solutions. From four to 

 eleven specimens each of Tsuru, Triumph, and Zengi persimmons 

 were placed under these four liquids for six days and were then 

 examined. 



All of the fruit kept under water was ruined by the formation of 

 cracks in the epidermis. The water became very turbid and devel- 

 oped a disagreeable odor, indicating butyric fermentation. It gave 

 a reading of 1 Brix, showing that solid matter had been extracted 

 from the fruit. Triumph seemed to be slightly less astringent, but 

 still contained soluble tannin. Tsuru did not yield perceptibly, but 

 Zengi became nonastringent. The specimens, though they had lost 

 soluble material to the water, had gained in weight. The weights 

 before and after keeping under water are as follows: 



Gain in weight of three varieties of persimmons kept under water. 



For a summary of these analyses, see J. Amer. Chem. Soc., 1906, 2& 688. 



