1, fruit ripening. This is also one of our most commonly used method, the picking of raw persimmons and ripe apples, pears and other fruits together, about a week to eat, but the fruit is softer. Because of the role of ethylene when the fruit is ripe, ripe fruit contains a lot of ethylene, the release of ethylene will be able to ripen astringent persimmons, with a plastic bag and ripe fruit put together and tied to ripen more quickly.

2, warm water soak. Wash persimmons, soak astringent persimmons in warm water at 40 ℃, keep the water temperature at 35-40 ℃, sealed and covered, one to two days can be desiccated and eaten, so that ripened persimmons meat is more crunchy and hard.

3, pulp soaking. Will be some small fruit, residual fruit (you can also use the good fruit, just more wasteful) mashed in a container, add water to mix, pour into the persimmon to ripen, add water to completely submerged persimmons, and persimmons gently stir soak 2-3 days can be eaten. This ripened persimmons, flavorful and refreshing, retaining the original flavor, not easy to rot.

4, lime water immersion. Preparation of clarified lime water, persimmons and lime water ratio of about 10:1 or so, poured into the tank, put persimmons, add water to submerge the persimmons, 3-4 days can be desiccated to eat, so that ripened persimmons partial crisp.

5, alcohol ripening. In the persimmon surface spraying a small amount of 75% alcohol or white wine usually consumed, to layer spraying, installed after sealed insulation storage, after 9 days or so can be de-astringent, the time used is longer, the effect is not very significant.