North American Fruit Explorers mailing list at ibiblio

[Jwlehman@aol.com]

In a message dated 11/11/2011 2:12:49 PM Eastern Standard Time, 
filtertitle@aol.com writes:

> .I find that, and I'm no longer sure, when it changes from yellow to 
> brown-yellow, and caramelizes (which many fruits drop or rot before that 
> time), 
> the fiber in Yates/Juhl start to become like a grainy (pasty) persimmon 
> sauce.  Not just pasty, but filled with dissolving crystals of sugar or, 
> likely, fiber. 
> 

Well  Steve, I never made that observation. That could be with very past 
ripe fruit. Don't think I have ever eaten one that far along after ripening.



Jerry 
>From alexis@conev.org  Fri Nov 11 20:36:34 2011
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Subject: [NAFEX] kaki on virginiana
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My understanding is that the virginiana can confer more cold hardiness 
to the kaki when the kaki is grafted higher from the ground, up 2 - 3 
feet or so. Many plants that freeze off in the winter freeze at ground 
level. By lifting up the kaki a bit, one can get them through colder 
circumstance. I have been grafting quite a few this way, though have not 
yet seen them through enough cold weather to have a strong personal 
opinion.
Take care,
Alexis