GENERAL SUMMARY OF RESULTS. 31 



11. On overprocessing in carbon dioxid a large proportion of the 

 persimmons became dark in color on softening subsequently, prob- 

 ably suffering physiological death as a result of the treatment. 



12. Processing by keeping the fruit under water or other liquids 

 was unsuccessful, as the processing did not occur rapidly and the 

 fruit was often badly injured. 



13. Processing by auto asphyxiation was unsuccessful, as the fruit 

 failed to process as promptly as when the air was displaced by carbon 

 dioxid, and some varieties failed to yield at all. 



14. Persimmons processed readily in carbon dioxid after a cold- 

 storage interval of 27 days, but softened rapidly after processing. 



15. Chemical analyses of five varieties of persimmons showed no 

 relation between tannin content and ease of processing; the results 

 here are not conclusive, however, as insufficient attention was given 

 to maturity. 



o 



