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nafex - Re: [NAFEX] Steve's first persimmon

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  • From: bmn@iglou.com
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Steve's first persimmon
  • Date: Fri, 30 Jan 2009 08:06:31 -0500

Steve wrote:
That was very informative. Thanks.

It has me wondering about the process you know they use to get rid of the astringency when the fruit is still firm. Wouldn't it be great if this was something that could be done at home? Wouldn't it be great if it worked on American persimmons?
>
I think it would be a real advantage to the home growers with a bumper crop of American persimmons. Give some of then the treatment so they could be eaten early and perhaps firm, for a change. It would kind of spread out the fresh eating season.
>
I can't grow persimmons but if I could, I think I would be digging for the information on how they do that.

Over the years I've heard of many "methods" to render green Diospyros virginiana ripe...everything from freezing, repeated freeze/thaw cycles, ethylene, etc. etc. I've never seen one that was reliable (or even that I found would sometimes work). Jerry Lehman and others can speak to that as well. That said, I did try bringing in whole branches hit by twig girdlers. The branches each had more than 10 persimmons, some 20. I left them at room temp in my lab and after a couple of weeks they were losing mositure. However, because I'm a persimmon freak and can't leave well enough alone...I tried them. They were orange but still astringent when I brought them in (again...can't leave well enough alone). But after sitting there on the branch for a few weeks they were no longer astringent but were much less moist. I plan on trying this again next season to make sure it wasn't a fluke.




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