North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

Dry ice is the easiest to find and use source of CO2.  Even though I have a
carbonator and CO2 cartridges, I would still use dry ice, if possible, for a
source of CO2.  The harder part would be finding (or making) and filling a
high pressure container the right size - should pressure be required.  High
concentration is easy.  Of course, one would need to know the process. My
strategy to avoid the astringency is to never, ever, eat persimmons, which I
regard as inedible but decorative, much like cranberries.  They're an
excellent tree to grow for their wood, ebony.

~ Stephen

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of
Lucky.Pittman@murraystate.edu
Sent: Friday, January 30, 2009 6:02 AM
To: nafex@lists.ibiblio.org
Subject: [NAFEX] Home persimmon astringency removal?

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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