CONTENTS. 



Page. 



Introduction, by David Fairchild, Bureau of Plant Industry 5 



Record of the experimental work 10 



Summary of the results obtained in 1907, 1908, and 1909 10 



Experiments of 1910 11 



Prevention of softening during processing by keeping in carbon dioxid . 12 



Study of methods of applying alcohol 14 



Processing by keeping in carbon dioxid alone 17 



Effect of processing in carbon dioxid on the rate of subsequent soften- 

 ing 20 



Injury to the fruit by overprocessing 23 



Effect of previous keeping in cold storage on processing in carbon 



dioxid 23 



Relation between chemical composition and ease of processing 24 



Processing by keeping fruit under liquids 25 



Processing by autoasphyxiation 26 



General summary of results 30 



ILLUSTRATIONS. 



PLATES. 



Page. 

 Plate I. The giant tannin cells of the Japanese persimmon 8 



II. Fig. 1. — A sake barrel such as is used by the Japanese in processing 



persimmons. Fig. 2. —Processed persimmons in a sake barrel 8 



III. Fig. 1. — Persimmons as they are now offered for sale. Fig. 2' — 



Processed persimmons suitable for eating 8 



TEXT FIGURES. 



Fig. 1. Hachiya: Effect of processing on the rate of softening 21 



2. Tane-nashi: Effect of processing on the rate of softening 21 



3. Triumph: Effect of processing on the rate of softening 22 



4. Tsuru: Effect of processing on the rate of softening , 22 



5. Zengi: Effect of processing on the rate of softening 22 



3 



