22 



EXPERIMENTS ON PROCESSING PERSIMMONS. 



Zengi softened more rapidly as a result of processing. No softening 

 occurred in the processed fruit until 10 days from the beginning of 

 the experiment when 42 per cent of the fruit were found to have 

 softened while only 39 per cent of the control were soft. 



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Fig. 3.— Triumph: Effect of processing on the rate of softening (processed for three days). 



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Fig. 4.— Tsuru: Effect of processing on the rate of softening (processed for five days). 



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Fig. 6.— Zengi; Effect of processing on the rate of softening (processed for three days). 



Not enough fruits were used for the data to have more than a 

 qualitative value. Taken as a whole, however, they show conclu- 

 sively that processing accelerates the rate of softening. 



