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Treating astringent persimmons (Diospyros kaki L.) with 3 to 5 nl C2H4/ml following the application of ethanol to reduce tannins decreased fruit firmness and increased color, producing high-quality fruits in a short period. The decrease in firm- ness was proportional to the period of exposure to ethylene. These effects of ethylene were less-marked in fruits with relatively poor color and at 30C rather than at 20C. The astringency of persimmon fruit is generally removed by treatment with either ethanol or CO 2. Removal of astringency with ethanol is carried out by packing fruits in a carton (5 to 15 kg net weight), sealing them after spraying them with aqueous ethanol (30% to 40%), and then storing them for 10 to 14 days at 10 to 15C. This method pro- duces firm, high-quality fruits with jelly-like texture, sweet taste, and good orange color, but is commercially impractical because of the long time required. Removal of astrin~ gency with CO2 is carried out by holding fruit for 1 to 3, days in high-CO 2 concentra- tions. This method is suitable commercially because large quantities of fruits can be ren- dered nonastringent in a short period. Its ap-

Astringency Removal and Ripening in Persimmons Treated with Ethanol and Ethylene