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nafex - Re: [NAFEX] Home persimmon astringency removal?

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  • From: "Bassem Samaan" <bassem@gardener.com>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Home persimmon astringency removal?
  • Date: Fri, 30 Jan 2009 16:52:30 -0500

Whenever I buy astringent Kaki persimmon, I place them in a bag with apples or bananas. Within 1-2 days they're soft and sweet.
I haven't tested it with American persimmon, which we know will not ripen like the kaki persimmon off the tree.


Thanks,

Bass Samaan
http://www.TreesofJoy.com



----- Original Message -----
From: "Lucky.Pittman@murraystate.edu" <Lucky.Pittman@murraystate.edu>
To: nafex@lists.ibiblio.org
Subject: [NAFEX] Home persimmon astringency removal?
Date: Fri, 30 Jan 2009 08:02:24 -0600


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





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