364 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



flesh, are very delicious when they reach the custard-light consistency 

 of full ripeness. In some the astringency disappears as the fruit 

 begins to soften, as with Yemon, and in a less degree with Okame, 

 Tane-nashi ; in others it persists until the fruit is fully ripe, as with 

 Tsuru. The light-fleshed kinds should not be offered to consumers 

 unacquainted with the fruit until in condition to be eaten. A person 

 who has attempted to eat one of them when green and ' puckery ' will 

 not be quick to repeat the experiment. The ' puckery ' substance in 

 the immature persimmon is tannin. As the fruit ripens, the tannin 

 forms into crystals which do not dissolve in the mouth, and in this 

 way the astringency disappears." 



Various methods are employed to remove the astringency 

 of the light-fleshed kinds and render them fit for eating. The 

 Japanese place them in tubs from which saki (rice beer) has 

 recently been withdrawn; the tubs are then closed tightly, 

 and after ten days the fruit is found to have lost its astringency 

 and to be in condition for eating. George C. Roeding of Cali- 

 fornia reports : " A new, simple process of alcohol inoculation 

 has been practiced lately. Pierce the fruits at the bottom 

 several times with a common needle dipped in alcohol, and pack 

 them in a tight box or container lined with straw and with 

 layers between the rows, keeping the box closed for ten days." 



Several years ago H. C. Gore and his associates in the United 

 States Department of Agriculture conducted extensive experi- 

 ments looking toward the perfection of a method for processing 

 kakis commercially. It was found that by placing the fruits 

 in an air-tight drum or container and subjecting them to the 

 influence of carbon-dioxide for a period of two to seven days, 

 the astringency was entirely removed from certain varieties. 

 With other kinds the method was not' altogether successful. 

 Since processing must always be tedious, it seems more satis- 

 factory to plant only the sorts which do not require this treat- 

 ment. 



If the orchard comprises several varieties, ripe fruit may be 

 picked in Florida from August to December or even later, and in 

 California from September to December. Hume notes, re- 



