20 PROCESSING 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. 3 
(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 (12 to 24); Imperial (44); Hachiya (7); 
Okame (44); Tane-nashi (7); Zengi (2); Costata (4); Hyakume (14), 
and Yemon (14). 
(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. 
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eS may be procured from the SUPERINTEND- 
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