26 



EXPERIMENTS ON PROCESSING PERSIMMONS. 



The fruits kept under saturated brine lost their turgor and were 

 salty and astringent. The fruits all lost weight, the weights before 

 and after processing being as follows : 



Loss in weight of three varieties of persimmons kept under saturated brine. 



In case of fruits kept under 33 per cent sugar solution, no cracking 

 or other abnormality was apparent, but all fruits were astringent. 

 Very slight losses in weight occurred, as follows: 



Loss in weight of varieties kept under a 33 per cent sugar solution. 



Of the fruits kept under a 33 per cent glycerin solution, Triumph 

 and Tsuru both developed cracks, destroying the commercial value 

 of the specimens so affected. Triumph and Zengi were nonastringent, 

 but Tsuru contained much soluble tannin. Considerable losses of 

 weight occurred, as follows : 



Loss in weight of varieties kept under a 33 per cent solution of glycerin. 



On the whole the results were distinctly unfavorable to processing 

 by keeping under liquids, as the fruits failed to process readily and in 

 many cases were ruined for commercial purposes. 



PROCESSING BY AUTO ASPHYXIATION. 



Experiment 18. This experiment was undertaken to determine 

 how rapidly the fruits themselves would exhaust the oxygen from the 

 atmosphere surrounding them. It seemed possible that processing 



