1, soaking method: placed in warm water, soak, be sure to maintain the temperature of the water, the temperature control between 40 ~ 50 degrees, continued to soak for 2 ~ 3 days after the persimmon astringency can be removed.

2, fruit astringency: green persimmons and other naturally ripe and fully ripe fruit together into a plastic bag, the mouth tied tightly, put in a warm place, three or four days after the green persimmons can remove astringent flavor taste will become crispy and attractive.

3, grain astringency: the green persimmons buried directly into the grain pile, covered with a quilt a few days after the persimmon can become yellow astringent and will make it taste a lot sweeter.

4, white wine astringent: prepare the appropriate amount of white wine evenly coated in green persimmon surface, and then put into a clean cardboard box, covered with quilts or other substances that can keep warm, save 2 to 3 days inside the green persimmon can be de-astringent completion of this time will be able to get the crispy, sweet and crisp crisp persimmons