METHOD OF TREATING PERSEMON FOR CANNING

摘要

Persimmon was soaked in --60% sugar soln. for an hr., heated at --11≦̸C for 30 min., and concd. The concd. persimmon was dried 45-50≦̸C for 30-40 hrs. (humidity <= 45%) and covered with 1-2 mm sugar layer. This product was preserved in the original form in persimmon fruit punch.