Now is the harvest season for persimmons. Most persimmons can't be eaten immediately after being picked, and they need to be astringent. Persimmons can be put in warm water at 37℃ for astringency removal, and can be eaten after waiting for three days; You can also put persimmons and mature fruits together. Mature fruits will release ethylene, which can quickly help persimmons get rid of astringency. Putting persimmons in lime water is also a common way to remove astringency, and alcohol can also be sprayed on the surface of persimmons to achieve the effect of removing astringency. Warm water to remove astringency

Put the hard persimmon in warm water at 37℃ and soak it for 12 hours. When it feels a little soft, it can be eaten. Coastal areas can be eaten in cold water for about 3 days, and there is no astringent feeling, but it needs to be eaten as soon as possible, otherwise the persimmon juice will break out. Fruit astringency

Put persimmons and ripe fruits such as bananas, apples and pears in a sealed container or bag, move them to a cool place or put them in a refrigerator for cold storage. After a few days, the taste of persimmons will not be astringent, and the fruits stored together can continue to be eaten, but they are not as fresh as before. The most common method to remove astringency from persimmon with lime water

is to remove astringency from persimmon with lime water. One kilogram of persimmon is mixed with 7 grams of lime water, and the lime water is evenly blended into lime milk. Then, the persimmon is soaked in it, and the temperature is controlled at about 22℃. After waiting for 5 days, it can be eaten, and the taste is absolutely not astringent. Alcohol deastringency

Put the persimmon in a closed container, and then pour alcohol into it until the persimmon is submerged; Or spray 6% alcohol on the surface of persimmon, and then seal it with plastic film. It usually takes about a week to remove astringency with alcohol, and there is still a hint of alcohol in your mouth when you eat it.

Persimmon contains a lot of soluble tannins and has a strong astringency, so it is usually eaten after artificial astringency removal. It is not recommended to buy chemicals to remove astringency. In rural areas, you can use local materials, flush with plant ash and soak persimmons for a few days. The astringency removal effect is not bad, the taste is good, and it is not harmful to health.