1. Fruit ripening: This is also the most commonly used method. Put the picked raw persimmons together with ripe apples, pears and other fruits. They can be eaten in about a week, but the fruits are soft. Because of the role of ethylene when the fruit matures, ripe fruits contain a large amount of ethylene, and the ethylene released can accelerate the ripening of astringent persimmons. Tie the ripe fruits together with plastic bags to ripen faster.

2. Soak in warm water: Wash the persimmons, soak them in warm water of 40℃, keep the water temperature at 35-40℃, seal and cover them, and they can be eaten in one to two days. This will speed up the process. The flesh of ripe persimmons is crisp and hard.

3. Soaking the pulp: Mash some small fruits and residual fruits and put them in a container, add water and stir, pour in the persimmons to be ripened, add water until the persimmons are completely submerged, and stir the persimmons gently. It can be eaten after soaking for 2-3 days. The persimmons ripened in this way are delicious and refreshing, retain their original flavor and are not easy to rot.

4. Lime water soaking: Prepare clear lime water. The ratio of persimmons to lime water is about 10:1. Pour it into the tank, add the persimmons, add water to submerge the persimmons, and wait for 3-4 days. Remove the astringency and eat it so that the ripened persimmons become crispier.

5. Alcohol ripening: Spray a small amount of 75% alcohol or the usual white wine on the surface of the persimmons. Spray it layer by layer. After packing, seal and store it in heat. It will take about 9 days to remove the astringency. The time taken Longer, the effect is not very significant.