North American Fruit Explorers mailing list at ibiblio

["Lucky.Pittman@murraystate.edu" <Lucky.Pittman@murraystate.edu>]

I believe that I've seen in print, somewhere, that
the Sharon Fruit(actually 'Triumph', as others have
mentioned previously) have their astringency removed,
chemically, by some process utilizing C02 - I presume
they're subjected to an atmosphere of high CO2
concentration for some period of time. 
Guess if a person had access to CO2 gas cylinders,
and knew what concentration to subject fruit to, and
for how long, that you might be able to do it at home

Lucky