Group of Japanese Persimmons
The persimmon has been notably cultivated In Japan, where the secret was learned that the fruit loses its astringency when packed closely in air-tight receptacles. It appears that carbonic acid in the absence of oxygen produces in the fruit precisely the chemical changes necessary to transform it from an astringent and inedible to a highly palatable fruit.
This image is from: Luther Burbank: his methods and discoveries and their practical application. Volume 4 Chapter 9