26 



EXPERIMENTS OX PROCESSING PERSIMMONS. 



The fruits kept under saturated brine lost their turgor and were 

 salty and astringent. The fruits all lost weight, the weights before 

 and after processing being as follows : 



Loss in ueight of three varieties of persimmons kept wider saturated trine. 





Varieties. 



Number 



of 

 samples. 



Before 

 treat- 

 ment. 



After 

 treat- 

 ment 



Loss. 





Grams. Per cent. 





6 

 4 

 6 



Grams. 

 581 

 693 



716 



Grams. 

 553 

 661 

 661 



2S 

 32 

 55 



4. SI 



Tsuru 



4.61 





7 6S 







In ease of fruits kept under 33 per cent sugar solution, no cracking 

 or other abnormality was apparent, but all fruits were astringent. 

 Very slight losses hi weight occurred, as follows : 



Loss in weight of varieties kept under a 33 per cent sugar solution. 



Varieties. 









Number 



Before 



After 



of 



treat- 



treat- 



samples. 



ment. 



ment. 





Grams. 



Grains. 



11 



1.065 



1,059 



4 



633 



629 



5 



572 



565 



Loss. 



Grams. , Per cent. 



Triumph 



Tsuru 



Zengi 



0.56 

 .63 

 1.22 



Of the fruits kept under a 33 per cent glycerin solution, Triumph 

 and Tsuru both developed cracks, destroying the commercial value 

 of the specimens so affected. Triumph and Zengi were nonastringent, 

 but Tsuru contamed much soluble tannin. Considerable losses of 

 weight occurred, as follows : 



Loss in weight of varieties kept under a 33 per cent solution of glycenn. 



Varieties. 



Number 



Before 



of 



treat- 



samples. 



ment. 





Grams. 



13 



1.30S 



4 



673 







601 



After 

 treat- 

 ment. 



Loss. 



Grams. Per cent. 



Triumph 

 Tsuru . . . 

 Zengi 



Grams. 



1,253 



659 



5S2 



4.20 

 2. OS 

 3.16 



On the whole the results were distinctly unfavorable to processing 

 by keeping under liquids, as the fruits failed to process readily and in 

 many cases were ruined for commercial purposes. 



PROCESSING BY AUTO ASPHYXIATION. 



Experiment 18. — This experiment was undertaken to determine 

 how rapidly the fruits themselves would exhaust the oxygen from the 

 atmosphere surrounding them. It seemed possible that processing 



