(1) warm water astringency method will be put into the persimmon tank, barrels and altar containers, add 45 ~ 50 ℃ of warm water, the amount of water to submerge the persimmon fruit to the extent that try to maintain the water temperature, 1 ~ 2 days can be de-stringent.

(2) lime water astringency method will be persimmon fruit immersed in about 10% clarified lime water solution, the amount of water to the degree of submerged persimmon fruit, sealed. At room temperature, 2 to 3 days can be desiccated, and the flesh texture remains crisp and hard, not easy to rot.

(3) alcohol de-astringent method can be sealed containers, the persimmon fruit arranged into layers, according to each kg of persimmons with 8 ~ 10ml alcohol sprayed layer by layer, filled and sealed. Room temperature 5 to 10 days can be de-astringent.

(4) carbon dioxide astringency method persimmon with carbon dioxide treatment, astringency can maintain the hardness and quality, this method is suitable for a large number of persimmon fruit treatment. The method is the persimmon box or basket palletizing, sealed with plastic film tent, and then to the tent filled with 60% to 70% of the carbon dioxide, above 10 ℃, 3 to 4 days can be desiccated.

(5) ethylene astringent method in sealed containers, with 0. 05% ~ 0. 1% concentration of ethylene treatment, temperature 18 ~ 5 ℃, relative humidity of 85%, 2 days after the treatment was taken out, and then placed in 2 ~ 3 days, persimmon fruit can be completed astringent. This method is effective and low cost, but the fruit is easy to soften, not resistant to storage.