On The Processing Of Japanese Persimmons With Partial Vacuum

Abstract

(1) Placing the fruits of Japanese persimmon in the evacuated container for several days results in a more rapid loss of astringency than in the check specimens.
(2) The fruits treated with partial vacuum do not become soft as rapidly as the fruits treated with ethylene.
(3) Partial vacuum has the same tendency to retard subsequent proper ripening as carbon dioxide treatment, but retardation does not occur to so groat an extent as in the case of the fruits subjected to carbon dioxide treatment.
The writer gratefully acknowledges the helpful suggestions and advices of Dr. E. L. Overholser, in whose laboratory of the University of California this work was done.
Institute of Horticulture,
College of Agriculture,
Tokyo Imperial University,
Komaba, Tokyo, Japan