First, warm water soaking method: soak the harvested persimmons in clean warm water, and the water temperature and soaking time should be determined according to the maturity of the persimmons at harvest. If the harvested olives (with green skins) are soaked at 35 ~ 40℃ 18 hours or more, the astringency can be removed; If yellow (yellow skin) is harvested, the water temperature should be kept at 20 ~ 25℃, and the astringency can be removed by soaking for 15 ~ 16 hours. This astringent persimmon should be eaten or sold with astringency, and should not be kept for a long time because it is perishable.

Second, the method of removing astringency with lime water: soak the newly picked persimmons with 3% lime water, and generally remove astringency in 2 ~ 3 days. This method removes the astringent pulp, which is crisp and delicious.

Third, the astringent method: put the picked persimmons in a closed container and keep them at 20 ~ 25℃ for 3 ~ 5 days.

Four, fruit mixed astringency removal method: the astringent persimmon and a small amount of apples, pears, hawthorn and other fruits are mixed in a closed container and placed at room temperature for 4 ~ 7 days to remove astringency.

5. Alcohol astringency removal method: put the picked astringent persimmons in a sealed container in layers, spray a certain amount of 35% alcohol or several kinds of white spirits (about 35% alcohol for 1 kg persimmon) evenly on each layer, then seal and remove astringency at 18 ~ 20℃ for 5 ~ 6 days. It is better to add a proper amount of ethyl acetate (33g ethyl acetate per liter of 955 alcohol) to the alcohol used for persimmon astringency removal.