1. Warm water immersion method: fresh persimmons immersed in warm water at about 50 degrees, after 10 minutes to half an hour to get persimmons out of the plastic bag or other containers in the Sealed for a day and night, persimmon astringent flavor is removed.
2. Fruit astringency: persimmons and pears, apples, hawthorn and other layered emissions in sealed containers, after 4-5 days can be eaten.
3. rice bran de-astringent: if the fresh persimmons are not much, the persimmons can be buried in the rice jar, grain chaff, generally 4-5 days can be de-astringent.
4. Alcohol de-astringent: the persimmon sprayed with alcohol or white wine, and then sealed into the container, the astringency of persimmons over 3 days can be. Warm water de-astringent method: the harvested astringent persimmons immersed in clean warm water, water temperature and soaking time should be based on the ripeness of persimmons at the time of harvesting. If the harvest of green fruit (skin green), the water temperature to 35 ~ 40 ℃, soak for more than 18 hours can be astringent; if the harvest of yellow ripe period (skin yellow), the water temperature should be maintained at 20 ~ 25 ℃, soak for 15 ~ 16 hours can be de-astringent flavor. So that the astringent persimmons should be eaten or sold with the astringent, should not be stored for a long time, because it is easy to rot.
Lime water astringent method: the persimmons just picked soaked in 3% lime water, generally 2 to 3 days can be astringent. This method of desiccation pulp fresh and crispy delicious.
Smothering method: the persimmon harvested into a closed container, placed in 20 ~ 25 ℃ conditions, generally after 3 ~ 5 days, can be desiccated.
Fruit mixing method of astringency: the collection of astringent persimmons and a small amount of apple, pear, hawthorn and other fruits mixed in closed containers, room temperature can be put 4 to 7 days to astringency.
Alcohol astringency method: the collection of astringent persimmons layered into the container can be closed, each layer of persimmons evenly sprayed on the surface of a certain amount of 35% alcohol or some white wine (generally 1 kilogram of persimmons with 10 ml or so of 35% alcohol), full of persimmons after sealing, in the 18-20 ℃ conditions can be desiccated after 5-6 days. Used for persimmon astringent alcohol to add the appropriate amount of ethyl acetate (33 grams of ethyl acetate per liter of 955 alcohol) to remove astringent effect is better.
Rice astringency method: put into the rice bowl, with rice to cover it up, 3 to 5 days on the ripe.