1, warm water soaking method: the new astringent persimmons immersed in water at about 50 ℃ for a day and a night, you can remove astringency.

2, lime water soaking method: 1 to 5 lime water (to be clarified with) soak astringent persimmons. A week later, astringent flavor removal.

3, spray method: the astringent persimmons in ceramic pots, sprayed with white wine (two times can be), three or four days, astringency can be removed.

4, mixed method: astringent persimmons and ripe pears ripe apples and other fruits mixed in containers, airtight, a week after the elimination of astringent

5. hand dipped in white wine rubbed on persimmons, wrapped in plastic bags on the next day you can eat.

1, warm water astringency method

The astringent persimmons immersed in warm water at about 40 ℃, so that at higher temperatures and under anoxic conditions, respiratory enhancement, and turn to anaerobic respiration, the astringency can be removed after a day and a night, the persimmons with this method of astringency of the fruit flesh is crisp and hard, beautiful color, flavor, but persimmons fruit with a large amount of water, is not durable, suitable for small quantities of persimmons to be astringent treatment.　　

2, alcohol astringency method

The astringent persimmons into the container, according to each kilogram of fruit sprayed 5-7 ml of 40% alcohol after sealing, 7-9 days can be de-astringent, after alcohol treatment, persimmons have a special flavor.　　

3, concrete fruit ripening method

Persimmon fruit and some fresh pears, apples, pomegranates and some fresh leaves mixed in an airtight container, after a week's time can be removed astringency.　　

4, lime water astringency method

The astringent persimmons immersed in 7% lime water, after 3-5 days can be de-astringent, with this method of treatment of the fruit texture is crisp and tender, not easy to rot, but there are signs of lime on the surface of the fruit is easy to wash, hindered as a commodity aesthetics.　　

5, bitter water soaking method

With each liter of bitter water containing 2 grams of MgCl soak persimmons 7-10 days can be astringent, the persimmon by this method of astringency is not easy to crack the persimmon rind is not easy to distend and the taste of sweet and crispy, such as still preserved in the original container, at lower temperatures in the conditions of the storage time can be up to 6 months long.　　

6, carbon dioxide astringent method

Persimmon stacked in a sealed plastic film tent, carbon dioxide with a cylinder, so that the carbon dioxide concentration in the tent to maintain more than 60%, in order to reduce the concentration of oxygen, resulting in anoxic respiration, the temperature is 25-30 ℃, 3-6 days can be de-stringent, with the astringent persimmons this method of hard texture, storage time is longer.　　

7, vinyl astringency

Persimmon coloring, with 0.05% to 0.1% vinyl solution, plus 0.2% of the washing powder as a spreading agent, sprayed to the persimmon fruit moist, 3 ~ 5 days to ripen. With this method of treatment can generally be harvested 20 to 30 days in advance. Or after picking, even baskets with fruit in the above solution immersed in 3 minutes, 3 to 10 days can be de-astringent. This method of treatment of the fruit body is softer, better flavor, is currently more commonly used ripening method