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nafex - Re: [NAFEX] Yates/grainy texture

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  • From: Jwlehman@aol.com
  • To: nafex@lists.ibiblio.org
  • Subject: Re: [NAFEX] Yates/grainy texture
  • Date: Fri, 11 Nov 2011 20:20:03 -0500 (EST)

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



  • Re: [NAFEX] Yates/grainy texture, Jwlehman, 11/11/2011

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