PROCESSING OF JAPANESE PERSIMMONS. 
16 
in the preceding experiment with Tane-nashi. Four days were required 
in processing. All fruits but one remained firm, while of the controls at 
room temperature 16 per cent had softened. Three lots of 100 speci- 
mens each of the processed fruits were kept at the three temperatures 
and counts of all lots were made at intervals, all fruits being kept. _ 
wrapped. The rate of softening of the various lots of persimmons 
is shown in Table VI and graphically in figure 3. 
TasiE VI.—Rate of softening after processing of Zengi persimmons kept at three different 
temperatures. 
| : : | cota 
Room temperature. Sees EL tempera- | Col BOs: eh tempera- 
Interval. SARE 
Processed. | Control. | Processed. | Control. | Processed.| Control. 
Days Per cent Per cent. Per cent. Per cent. Per cent. Per cent. 
A nape alabaa eh EL a at eee N Re ea a ICR a 
Greene 2 29 0 1 0 1 
ital Si si age 32 So onal aR NS eee] Wee Bie na cred (aal eae re me ING come ly anc 
UU pare le a ae 56 58 2 2 0 1 
a US ave A S 71 (as a fae Mae eke ee a aA el ON! bo AB a 
LS eee 84 CAD Fag FPeNCSRI arson Sg wa fa ay aay NR I LA Sean a a 
Die nemesis 92 73 6 14 0 2 
FHS MO ase 3 100 87 17 33 0 2 
DAO TA RAINS || SO aa RG AEN pares iI a ei Wee ord lhe eee ee aed 
SL 53 Se Reps Se poe ese 98 91 64 0 2 
A) Nile pice rage AW Re nT ICT cee trees DUNN Neps. gE cn ey 100 100 0 3 
A ORR ai ee ete Pie Bie < ee yt aoa ioe ce poy lea a AUC Ren eet ee ed Ce 2 7 
CO ts sie Ec mt SU he era sc | SCAG ras ante ipl Lanes a ants a 8 19 
(SB Se eee ee DN Se UE ge ee UE NCare | Ler aera bee Cha PR ay Deca a 17 36 
TT pees 6s eps || eae Pen nee | US Ae Cen yea Be mates [an an Oe Hi 36 71 
In many respects the curves resemble those obtained with Tane- 
nashi. The processing period, however, is very much shorter. The 
rate of softening of this variety was even better controlled by cooling 
to refrigerator temperature than in the case of Tane-nashi. The 
processed persimmons softened slightly more rapidly than the con- 
trols at room and refrigerator temperatures, respectively, but the 
differences are too small to be of practical importance. The processed 
fruit in cold storage softened somewhat less rapidly than the controls. 
No abnormalities among the firm or softened Zengi persimmons 
occurred on keeping either at room, refrigerator, or cold storage 
temperatures. 
Lots of from 6 to 12 specimens of the processed Zengi fruit were 
mailed on October 27 to 12 retail fruit dealers in various cities and to 
5 growers of persimmons in the South. Of the fruit dealers, 8 ex- 
pressed the opinion that a demand would have to be created for proc- 
essed fruit before it could be expected to sell. Only 3 commented on 
the excellent quality of the persimmons, while 2 expressed a preference 
for the normally softened fruit. On the whole, the comments of the 
fruit dealers were less favorable than was expected. This probably 
indicates that less difficulty is now being had in selling the astringent 
Japanese persimmons in their natural state than was the case a few 
