How to change the soluble tannins in the persimmon fruit into insoluble, so that people do not feel the astringency, and the main methods to remove the astringent from the astringent persimmon varieties are as follows.
The warm water method uses straw curtains to protect the large cylinder insulation, soak the persimmon fruit into warm water at about 40°C, and maintain the water temperature. After 10 to 24 hours, the astringent can be removed. This method can maintain the original hardness and crispness of persimmon fruit, and bright fruit color.
The lime water method soaks the harvested persimmons in lime water of 4% freshly prepared with quicklime. It takes about 2 to 3 days to remove the astringent. This method is astringent persimmon fruit crisp and delicious.
100 kg of persimmon fruit mixed with fresh fruit and 3 to 5 kg of apples, pears and other layers, placed in a closed container, the use of fresh fruit breathe out of carbon dioxide and ethylene ripening, 3 to 5 days persimmon fruit softens off astringent, color Bright, good flavor.
Ethephon 0.25‰Ethephon aqueous solution is sprayed on persimmon fruit that is ripe and is about to be harvested, or the persimmon fruit that is harvested is collected in a basket and directly immersed in the above solution for 3 minutes, after 3 to 7 days, Softens off astringent.
The carbon dioxide method puts the astringent persimmon into a closed container, and injects carbon dioxide gas (the most suitable detergency concentration is 70%). If the closed container is equipped with a pressure gauge, after injecting carbon dioxide gas, the pressure can be made 0.7 to 1.2 kg/liter. Cm2. This method has the characteristics of quick astringency, astringent quantity, fruit brittle but not soft and resistant to storage and transportation. At a temperature of 15 to 25°C, it can be removed after 2 to 3 days.
The alcohol method divides the harvested persimmons into a closed container, and each layer of persimmon is evenly sprayed with a certain amount of 35% alcohol (preferably added with an appropriate amount of acetic acid) or white wine, filled with persimmons, and sealed at 18 to 20 °C 5 to 6 days to remove the astringent.