10 PROCESSING OF JAPANESE PERSIMMONS. 
flavor, occurs. It would therefore be practicable to process this 
variety for local use, since it is no more perishable when removed 
from the carbon dioxid than are most small fruits or peaches. It is 
clearly shown, however, that processing greatly injures the naturally 
excellent carrying qualities of this variety. 
Imperial—This variety resembles Costata in size and shape. A 
total period in carbon dioxid of four and one-half days was required. 
During keeping for two days after processing 24 per cent softened, 
while 8 per cent of the controls softened. The firm processed and 
contro! fruits were sent to Washington in the same shipment with 
Triumph. When examined, on October 2, the processed specimens 
were found to be softening, while the control fruit was in good con- 
dition. As in the case of Triumph, it is clear that while this variety 
may be processed for marketing locally it is not advisable to process 
with a view to shipping long distances. 
- Hachiya.—This fruit required seven days in which to become non- 
astringent. On shipment to Washington all of the processed fruits 
softened, while the controls remained firm. These softened speci- 
mens were delicious in eating quality when examined on October 2, 
although they were not quite so palatable as normally ripened fruits. 
The difference was at first noticeable only by careful comparison with 
softened specimens among thecontrols. The processed fruit rapidly 
lost in eating quality on keeping in the laboratory, the flesh darkening 
noticeably from day to day. It is evident that it is impracticable to 
process this variety except for local use. 
Okame.—But relatively few of these fruits were available, and they 
were as a whole very unevenly ripened, the color ranging from green 
to orange yellow. Care was taken to include in the processed and 
control lots equal proportions of specimens of the different degrees of 
ripeness. They processed in four and one-half days. No difference 
in time of processing the fruits of different degrees of maturity was 
evident, the immature fruit becoming nonastringent about as rapidly 
as the more highly colored persimmons. During the two days’ keep- 
ing at Florida temperatures following the removal of the processed 
fruit from the container a large proportion (35 per cent) of the treated 
fruit softened, while all of the control remained firm. On shipping 
to Washington all of the processed fruits had softened by October 
2, the controls remaining firm. In this case, therefore, as with the 
three varieties just mentioned, processing injures the shipping quality 
very seriously. : 3 
Tane-nashi.—Seven days were required in carbon dioxid. During 
this period 56 per cent of the controls softened, while all of the speci- 
mens in process remained firm. The examination of the fruits at 
Washington on October 2 showed both processed and control fruits 
to be softening. No deterioration in flavor or color such as was 
