14 PROCESSING OF JAPANESE PERSIMMONS., 
TaBLe V.—Rate of softening of processed and unprocessed Tane-nashi persimmons kept 
at three different temperatures. 
Room temperature. er ecrater, tempera- Cole sirens tempera- 
| interval. SSS See 
Processed | Control Processed Control | Processed | Control 
(100). (90). (100). (88). (100). (73). 
Days | Per cent Per cent Per cent Per cent. Percent. | Percent 
ye Rae) [a aS es See SHE | Hee Pte ah od ADIN acerca he sae 
iy eee 7 91 4 | 61 = 6 
72 eae Se 97 | 98 4 | 73 4 7 
7 eg ee 99 | 71 i ene Oe (eas SS 2 tb ee | Sasso oae 
S05:oa5-e2 100 99 10 95 5 7 
See ee (Se es Cae aU i Pee Da BSS ese [ae Ie ie | he SL ti 
SSeS sees Gece eee hese ree 38 100 6 10 
ro RE ik Sk |e een ea Sea ee Gio aaa aoe 7 15 
52 Ee Sob oo] See Eee oe |e ce Sete O48 eS ace eee 7 15 
Ue See (es eee nee (Ee eee LOOSE eee ee. 10 | 16 
rae ener pes Pee Beg errue lee ee = Se ee eee 16 | 21 
if eee Mee ae oo See Re ita ee A | ied Reh ee 43 | 26 
RE eis ibe hea ell Fosiereah oe ss Ee api el Omi abe 63 | 40 
1 The total number of fruits used in each lot is given at the top of each column. 
The persimmons softened after removing from the process decidedly 
more rapidly at room temperature than did the controls. The refrig- 
erator temperature delayed the softening of the processed fruit 
markedly, but as soon as rapid softening began the rate was about 
the same as that of the control; the curves are practically parallel. 
In cold storage the processed fruit at first softened less and then more 
rapidly than the control. In no case was conspicuous injury to the 
fruit caused by the keeping in carbon dioxid. It must be kept in 
mind, however, that the data are incomplete, as studies on the 
behavior of the fruit on withdrawal from cool temperatures are lack- 
ing. Certain abnormalities, such as darkening of the flesh at bruised 
places and blackening of the flesh near the calyx, occurred after 29 
days in refrigerator storage, and it is probable that the persimmons 
would not have held up well if withdrawn at this time and kept under 
market conditions. The abnormalities were more frequent among 
the processed fruits than among the controls. The results of this 
experiment show that processing is fairly successful with this variety. 
The fact that a longer time was required for the persimmons to become 
nonastringent in Washington than in Florida is probably due to differ- 
ences in temperature. 
Zengi.—A large number of the yellow-fleshed Zengi were received 
late in the afternoon of October 23, and were placed in process on 
the following morning. About 1,100 fruits were received, and of these 
840 perfectly sound and firm specimens were selected for the experi- 
ments in processing. They were divided into several lots, the plan of 
the experiment being identical with that just described for Tane-nashi. 
Three lots of 100 fruits each were placed in common, refrigerator, and 
cold storage, respectively, and the remainder placed in process at room 
temperatures. The average temperatures were practically the same as 
