Large Scale Experiments On the Processing of Japanese Persimmons

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13 15 19 22 24 26 28 39 46 63 69 72 30 44 50 55 57 60 9 13 . 16 18 20 It is evident that although processing perceptibly accelerates soft- ening, the effect is but slight and not apparent until 22 days after picking. The natural excellent shipping qualities of the variety were therefore uninjured. No deterioration in flavor or color occurred. The processed persimmons were excellent in flavor at all times before and after softening. Hyakume and Yemon. But three and two specimens, respectively, o...f these varieties were available for study. They were processed in desiccators, becoming nonastringent in 36 hours. It is regretted that it was not possible to secure more specimens so as to determine the effect of processing on the rate of softening. Both varieties are of distinct promise in view of the fact that they become nonastringent very readily. 12 PROCESSING OF JAPANESE PERSIMMONS. EXPERIMENTS AT GLEN ST. MARY, FLA. At Glen St. Mary the processing tanks were filled on September 20 with Costata and Tane-nashi.

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