Because persimmon contains a lot of soluble tannins, tannins have strong astringency, which can stimulate the tactile nerve endings in the mouth to get excited and feel "astringent". This astringency is not a taste.

Therefore, there are the following methods to get rid of the astringency and keep it fresh and crisp:

1. Warm water astringency removal method: soak the astringent persimmon in warm water of about 4℃, so that its respiration will be enhanced under the condition of high temperature and anoxia, and then turn to anaerobic respiration, and the astringency can be removed after one day and night. The astringent persimmon fruit removed by this method has crisp and hard meat, beautiful color and flavor.

2. alcohol astringency removal method: put the astringent persimmon into a container, spray 5-7 ml of 4% alcohol per kilogram of fruit, seal it, and remove astringency in 7-9 days. After alcohol treatment, the persimmon has a special flavor.

3. Lime water astringency removal method: The astringent persimmon can be removed after 3-5 days by soaking it in 7% lime water. The fruit treated by this method is crisp and tender, and is not easy to rot, but the fruit surface is easy to wash with lime, which hinders the aesthetics as a commodity.

4. The astringency can be removed by soaking persimmon in bitter water containing 2g MgCl per liter for 7-1 days. The persimmon peel removed by this method is not easy to burst and tastes sweet and crisp. If it is still stored in the original container, it can be stored for up to 6 months at low temperature.