EXPERIMENTS AT WASHINGTON, D. C. 13 
and lost flavor. This result confirms the experience with Hachiya 
processed in Florida. 
Taber’s 23.—This variety, which so greatly resembles the Zengi 
grown at Macclenny (see p. 11), was received on October 5. The fruits 
placed in carbon dioxid became nonastringent at laboratory tempera- 
tures averaging 69° F. in two days. All of the 68 fruits so processed 
remained firm, while of 71 control specimens 8, or 11 per cent, were 
softening at the end of the two days. The data on the subsequent 
rate of softening are given in the following table: 
TaBLe LV.—Rate of softening of processed and unprocessed Taber’s 23 persimmons. 
Percentage of softened fruit. 
Interval after 
Date. placing in 
carbon dioxid. | Processed (68 Control (71 
specimens). specimens). 
1911 Days 
OCR eee eee 0 11 
Da ae eee Ue Bt © 9 25 18 
LZAiss ene ae 12 25 34 
Di eeepc ky ok V2 20 45 48 
BOR Sener 25 63 63 
The rate of softening is thus shown to be practically unaffected by 
the processing. No darkening of the flesh or deterioration in flavor 
occurred at any time, either before or after softening. 
Tane-nashi.—A large shipment of Tane-nashi was received by 
express on October 7 and placed at once under observation. One 
carrier of fruit was held in the laboratory at a temperature averaging 
69° F., another was kept in a refrigerator at about 52° F., and a third 
was held in cold storage at 35° F. These average temperatures are 
estimated from the record sheets of thermometers kept beside the 
respective samples. These lots were used as controls of fruit which 
was processed at room temperature and then stored at these three 
temperatures. Four hundred and seventy-four persimmons were 
placed in process. These became nonastringent after an interval of 
12 days, and all remained firm except 17, or 4 per cent, which were 
softening from decay. During the same interval, of the controls at 
room temperature, 82 per cent became soft, and of the fruits held at 
refrigerator and cold-storage temperatures, 42 per cent and 6 per 
cent, respectively, softened. Three lots of 100 specimens each of 
the firm processed persimmons were selected for keeping at the three 
temperatures mentioned. All of the fruits were wrapped. ‘The rates 
of softening of each of these three lots and their controls were deter- 
mined by counting at intervals. The results are shown in Table V 
and are given graphically in figure 2. 
