Put four different kinds of Jangdongsi, Pasi, Gamsi, and Taebongsi etc. into glass bottle(Fig. 1) of 1150ml and after modulated constitution of air girding this, by means of CO₂ the keep in cold storage on 0~5℃.
The results are as follows :
1. CO₂ non-addition group was not changed it’s own color to four months regardless of kind of persimmons 2. CO₂ added test group by double quantity of container was not more rapidly discoloration.
3. One - half quantity of test group added double, same, one-half and one of fifth quantity of container was the most effect, CO₂ as the same kind in S. T. P.
4. Taebongsi of test group of four different kinds added one-half quantity of CO₂ was maintained effectually possible it’s natural color till seven months.
5. In taste, non-addition of CO₂ existed astringency taste but addition of CO₂ showed sweet taste like a Gamsi since two months of storage.
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