North American Fruit Explorers mailing list at ibiblio

["Bassem Samaan" <bassem@gardener.com>]

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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