The amount of frost depends on the sugar content, which has a great relationship with the usual production process, and of course, it also has a relationship with temperature and humidity. Persimmons with higher sugar content are more prone to frost. If you spend less time in the sun, there will be less sugar and less water. Of course, the frost on the market is not necessarily the original appearance, it sometimes becomes less and less with the passage of time. When the temperature decreases, the frost will also decrease. When the temperature increases, the frost may be caused by the temperature. Back to frost? . For this reason, we will see that the persimmon bought in winter is more frosty than the persimmon bought at ordinary times.
Persimmon without frost actually looks really bad, because it can be seen that the sugar content in it will be less. Of course, when we buy it, we should also identify whether it is artificial loose powder or really hoarfrost. First of all, take a look, if it is artificial dusting, then this layer will become very uniform, while the natural one is uneven. When we buy it, take it out and shake it. If it is artificially dusted, a lot of powder will fall. If it is natural powder, it will be more reliable and will not leak down as soon as it is taken. Taste the artificial taste that is not so sweet, while the natural taste is more. Because persimmon is a food with high sugar content, it contains a lot of trace elements in the production process. Of course, we should eat it in moderation, and we should not burden our stomach because of eating more. We usually choose to buy large persimmon when choosing, because the large persimmon has high sugar content and no astringency.