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Big tree, the top of the upper winter bud is blunt and round, and the branchlets are densely covered with brown hair. The leaves are wide and oval, and the surface is dark green, shiny and tough. In autumn, some leaves turn red, the leaf scars are reddish brown, and the vascular bundle scars are sunken. Flowers dioecious or heterozygous, solitary or aggregated.

Born in the axils of new branches, the flowers are yellow and white. The fruit shape varies with varieties, orange or red [2], with large sepals and blunt tips. The flowering period is May-June, and the fruit maturity is 9-65438+1October. Persimmon cultivation has a history of 300 years, and there are about 900 cultivated varieties, all of which are fruit trees. It is also used as ornamental fruit trees and color-leafed tree species in afforestation.

flower

Flowers dioecious or heterozygous, solitary or clustered in the axils of new branches, with yellow and white flowers.

fruit

From the color can be divided into red persimmon, yellow persimmon, green persimmon, Zhu persimmon, white persimmon, black persimmon and so on; From the fruit shape, it can be divided into round persimmon, long persimmon, square persimmon, gourd persimmon, ox heart persimmon and so on. In the long-term domestication and production practice, people have cultivated many excellent varieties, especially famous: persimmon, the "best variety in the world" in northern China; Lotus persimmon and mirror persimmon produced in Hebei and Shandong; Yellow persimmon with chicken heart produced in Jingyang and Sanyuan areas of Shaanxi Province; Pointed persimmon in Fuping, Shaanxi; The square persimmon in Gudang area of Hangzhou, Zhejiang Province is called the six famous persimmons in China. [2]

leaf

The leaves are wide and oval, and the surface is dark green, shiny and tough. In autumn, some leaves turn red, the leaf scars are reddish brown, and the vascular bundle scars are sunken.

growing environment

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environment

Persimmons are native to the Yangtze River valley and its south, mainly distributed in the south of # $% north latitude in China, Wushan in Gansu, Tianshui and Emei in Sichuan.

Mountain, Daliangshan, Yalong River and Yunnan Yuanjiang East, especially the Yellow River Basin in Shandong, Hebei, Henan, Shanxi, Shaanxi and other provinces. [2] Strong positive tree species, cold-resistant. Like wet, but also drought-tolerant, can grow in an environment with dry air and wet soil. Avoid stagnant water. Deep roots, strong roots, strong water absorption and fertility, barren resistance, strong adaptability, do not like sand. Latent buds have long life and strong regeneration and branching ability. Moreover, the regenerated branches bear fruit quickly, firmly set fruit and have a long life. Strong anti-pollution ability.

land

Persimmon trees are not strict in choosing soil quality, regardless of mountains, hills, plains and floodplains; Fertile land and barren land; Both clay and sandy soil can obtain considerable yield.

Therefore, developing persimmon production plays an important role in making full use of land, improving ground coverage, improving climate and improving people's living environment.

distribution range

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It originated in the Yangtze River and Yellow River basins in China, and is now widely planted all over the country. Persimmon trees are widely cultivated in northern China, mostly for fruit, and some of them are used for urban landscaping, but the number is small. Location: Shandong, Shanxi, Hebei, Henan, Jiangsu, Anhui, Beijing, Tianjin and other places. Persimmon trees are cultivated all over the world, but most of them are imported from China. [2]

Oriental persimmon is an important fruit tree widely planted in China, mainly in mountainous areas such as Henan, Shanxi, Shaanxi and Hebei. Persimmon was introduced to France and Mediterranean countries in the19th century, and then to the United States. Persimmon fruit is about 5 to 8 cm in diameter and yellow to red. Persimmons contain vitamin a and a small amount of vitamin C.

Persimmon trees can resist the cold of-18 degrees. Persimmon is native to America, and its tree shape is short, occasionally reaching 10 meter. The fruit is flat, crimson to sauce-colored, with a diameter of 3 to 5 cm and many large and flat seeds. After artificial cultivation, American persimmons have many excellent varieties and taste better than oriental persimmons.

Main value

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Greening purpose

Beautiful tree, lush foliage, dense crown and excellent shade. In autumn, some leaves are red and fruits are like fire. It is a tree species that can be produced by viewing leaves and fruits in gardens, and has great greening potential in parks, residential areas and forest belts.

Edible

In recent years, the comprehensive utilization of persimmon peel has been greatly improved. Persimmon peel is rich in carotenoids, total phenols, vitamin C and other active substances. Chen Shuanhu and others devoted themselves to the comprehensive utilization and deep processing of persimmon peel, and successively developed persimmon pectin, persimmon peel dietary fiber additive, persimmon peel jelly, persimmon peel wine and persimmon peel soft candy, which improved the economic value of persimmon [3].

Persimmon sauce method

Materials: 600g cooked persimmon, maltose 150g, refined sugar 100g, lemon 1 and12, water 100cc.

Exercise:

1. Wash the lemon and squeeze out the juice for later use; Peel the persimmon and cut it into blocks for later use.

2. Put the cut persimmon pulp into an acid-proof pot, first add water and lemon juice to boil over medium heat, then turn to low heat and add maltose to continue cooking. When cooking, be sure to keep stirring with a wooden shovel.

3. After maltose is completely dissolved, you can add fine sugar and continue to cook until the sauce is thick.

Edible population

Persimmon is an excellent food for lowering blood pressure and is suitable for patients with hypertension. Suitable for patients with hemorrhoid bleeding and constipation; Fresh persimmons are suitable for patients with thyroid diseases caused by iodine deficiency because of their high iodine content. It is also suitable for people who have drunk too much or for a long time.

People who don't eat

People with chronic gastritis, indigestion, low stomach function and cough due to exogenous cold should not eat persimmons; Sick people, lying-in women and menstruating women are forbidden to eat persimmons; Cooked persimmons contain more sugar, including sucrose, glucose and fructose. People with diabetes should not eat it. In addition, it is not advisable to eat more persimmons on an empty stomach, do not eat raw persimmons, peel them when eating, and do not eat acidic food after eating. Patients with gallstones should avoid eating or eat less.

Matters needing attention

1, it is best not to eat persimmons on an empty stomach.

When we are on an empty stomach, our gastric acid secretion will increase, and the concentration will be high at this time. Persimmons also contain a lot of tannins and gums and some soluble astringents. If they are combined with the high concentration in our gastric juice, stones may cause stones. At this time, stones may block pylorus, increase stomach pressure, and make our stomach swell and stomachache. If the situation is serious, it may also lead to some serious diseases, such as gastrolithiasis, gastric ulcer, gastric bleeding and so on.

2, it is not appropriate to eat a lot of persimmons.

Persimmon has a high sugar content. If we eat too many persimmons, it will have a bad effect on our teeth and mouth, and it may also affect our appetite. In addition, tannic acid in persimmon has an impact on the absorption of trace elements such as calcium and magnesium, which easily leads to malnutrition in our body.

3, should not be eaten with skin.

Persimmon skin is the main place where acidic deposits exist. If you eat together, it may increase the chances of abdominal pain, nausea and other diseases.

Persimmons can't be eaten with sweet potatoes.

Tannin and cellulose in persimmon are consistent with the fermentation products of sweet potato. At this time, if * * * is in the stomach, it will lead to the rapid precipitation of tannin, which will affect the normal function of the human stomach and even lead to intestinal obstruction in severe cases.

Method for make persimmon

According to legend, more than 300 years ago, Li Zicheng became the Queen of Xi 'an.

Gourd-shaped persimmon (3)

Lintong people used fire crystal persimmon to mix flour and bake persimmon cakes to comfort the rebel army, which was highly praised by the rebel soldiers. Later, in memory of Li Zicheng and the insurgents, Huang Gui made dried persimmons.

Persimmon is a dried fruit made of persimmon by dehumidification. Meat is dry and sweet, and it won't go bad if it is kept for a long time. Persimmon contains mannitol, sucrose, glucose and xylenol. Persimmon has the functions of lowering blood pressure, stopping bleeding, clearing away heat and moistening intestines.

There are two methods for persimmon processing, natural drying and artificial drying. At present, the more advanced persimmon processing method is manual drying, which can effectively avoid astringency and browning during natural drying. Compared with the traditional natural drying method, another advantage of manual drying is that it can shorten the processing cycle of persimmon from 2 to 3 months to 5 to 6 days [4]. Introduce the following contents respectively:

Natural drying method

Key operation points:

1. Fruit selection: select varieties that are fully mature, hard in meat, regular in fruit shape, flat or slightly protruding in fruit top, free from longitudinal furrows, high in sugar content and few or no seeds. Eliminate mechanical damage and insect fruit.

2. Peeling: There are many pedal semi-automatic peelers. Spin the peel off in circles. Peeling should be clean and thin and even.

3. Drying cakes: choose a clean and hygienic place with sufficient light and good ventilation, and pad it with wooden sticks or bricks. The frame is 0.8~ 1 m high and covered with thousands of foils. Put the peeled persimmon fruit top up, arrange it on the foil in a single layer and expose it to the sun, and cover it with a mat at night. Dew-proof, rain-proof in rainy days. The pulp shrinks around 10 day. When the top of the fruit sinks, turn it to 1 time, and then turn it to 1 time every 3 to 4 days, and knead the cake at the same time every time. When you knead the cake for the second time, the persimmon is hard on the outside and soft on the inside. After softening, it does not sweat, so it can be frosted and frosted.

4. icing: put the tops of the two cakes together with the calyx stems facing outward, put a layer of persimmon peel and a layer of persimmon in the jar, and stack them repeatedly until the jar is almost full, then seal the jar and put it in a cool place for icing. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the icing, so put the jar in the shade.

Artificial drying method

The product produced by this method has Huang Liang color, sweet taste, good taste and high quality.

First, the main points of operation:

1. Raw materials and pretreatment: same as natural drying.

2. Baking: After persimmon fruit enters the curing barn, it is ignited and heated to 40℃ for heat preservation. Ventilation and dehumidification every 2 hours 1 time, ventilation every time 15~20 minutes (or exhaust by exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, gently to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ for 20 hours, and at the same time strengthen ventilation. The temperature of this part should not exceed 50℃ in order to remove astringency. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and the fruit should be turned over at the same time to make the heating uniform. When the persimmon fruit is basically dry and some of it is shriveled, the cake is pinched and shaped for the third time. Pinch the center of the fruit outward with your thumb and forefinger into a dish with a thin middle and a thick edge. Pinch off the core near the pedicel to prevent the top of the fruit from shrinking. After that, the baking temperature was reduced to about 45℃ and evaporation continued. And strengthen ventilation, the hardness is basically the same inside and outside. Put the cake away, soften it, set it and frost it.

1. The baking temperature should not exceed 55℃ to prevent persimmon from astringency.

2. Ventilation management should be strengthened during baking to prevent mildew.

3. The exported persimmons have high hygienic requirements, the total number of bacteria is ≤ 100 /g, and the coliform group is ≤3 /g, so it is necessary to strengthen the hygienic management in the production process.

Persimmon is a kind of fruit that people like to eat. Sweet and greasy, rich in nutrition. Many people also like to eat frozen persimmons in winter, which has a unique taste. Persimmon has high nutritional value and is rich in carotene, riboflavin, vitamins and other trace elements. The contents of vitamins and sugar are about 1-2 times higher than those of common fruits. If a person eats/kloc-0 persimmon a day, the intake of vitamin C can basically meet half of the daily requirement. Therefore, eating some persimmons is very beneficial to human health.

Persimmon leaves contain many active ingredients, such as vitamin C, flavonoid glycosides, diterpenes, choline, β-carotene, etc. Persimmon leaf extract

The extract has antioxidant activity, which is comparable to natural antioxidants such as tea polyphenols and hesperidin, and is expected to be developed into a new natural food antioxidant [5].

Sweet persimmons can be eaten directly, and astringent persimmons can only be eaten after artificial astringency. The method of removing astringency generally includes standing for a period of time and soaking in warm water or lime water. Persimmons can be made into dried persimmons besides fresh food.

Persimmons are covered with a layer of white powder called persimmon cream. Persimmon cream is not starch, but mainly crystals condensed from glucose oozing from the inside. These crystals are not easy to combine with moisture in the air, so the surface of persimmon is usually kept dry. This is also conducive to the preservation of persimmons. Persimmon can also be made into persimmon wine and persimmon vinegar, and processed into preserved persimmon, persimmon powder, persimmon cream, persimmon tea, frozen persimmon, etc. In the north, especially in some areas of Shandong, persimmons are used to make persimmon pancakes.

Persimmons are not easy to transport and store in the northeast of China. In winter, persimmons are usually placed outdoors and frozen into ice at extremely low temperature, which is called frozen persimmons, and then transported and stored. Because frozen persimmons are particularly hard, they are usually put into water before eating. Through heat exchange, the temperature of frozen persimmon rises, softens and is convenient to eat. This process is called persimmon thawing. There is a great difference in the taste between the melted frozen persimmon and the unfrozen frozen persimmon, and some people directly eat the cold and hard frozen persimmon, which has a unique flavor.

If the persimmon is not ripe, some green apples or pears can be packed in cartons, which can promote the ripening of the persimmon. This method is also very good.

Persimmon has high nutritional value and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron and zinc.

Tannic acid in persimmon can form compounds that the human body can't absorb with minerals such as calcium, zinc, magnesium and iron in food, so these nutrients can't be utilized, so eating more persimmon can easily lead to the lack of these minerals. Because persimmon has a high sugar content, people feel more full when they eat persimmon than when they eat the same number of apples and pears, which will affect their appetite and reduce their intake of dinner. It is generally believed that it is appropriate to eat no more than 200 grams of persimmons each time without fasting. Persimmon contains more pectin and tannic acid, which can react with gastric acid to form insoluble gel blocks, thus forming gastric stones.

Immature fruit contains tannins. Persimmon contains a lot of carbohydrates, and every100g of persimmon contains10.8g, mainly sucrose, glucose and fructose, which is why everyone thinks persimmon is very sweet. Fresh persimmons have high iodine content, which can prevent endemic goiter.

Persimmon is rich in pectin and is a kind of water-soluble dietary fiber. It has a good laxative effect, and has a good effect on correcting constipation and maintaining the normal growth of intestinal flora. Manual workers eat more persimmons: it has the function of diminishing inflammation and swelling, improving blood circulation and promoting the rehabilitation of tendon inflammation and trauma.

Persimmons are rich in symbolic nutrients. Compared with apples, apples are taller than persimmons except for zinc and copper, and all other ingredients are persimmons. As a foreign proverb says, "an apple a day keeps the doctor away." But when it comes to preventing cardiovascular sclerosis, persimmon is far more effective than apple, and it can be called the king of heart-healthy fruits. So "an apple a day is better than a persimmon a day".

Tannin in persimmon pulp cells will gradually change from soluble to insoluble during fruit ripening. Because there are still a lot of insoluble tannins that have not been converted after harvest, the astringency is still very strong, and it must be artificially treated to remove the astringency before eating.

The astringent persimmon varieties with long harvest time and particularly high tannin content often have incomplete astringency. The most common methods for removing astringency in practice are as follows:

I. Anti-corrosion methods

Preparation of preservative: 10-20% methanol, 10-20% ethanol, 1 wettable powder of potassium permanganate, chlorothalonil and thiophanate-methyl, 0.02%-0.2%, and the balance is water.

Usage: evenly spray or soak the preservative on the surface of persimmon, and the dosage of 10 kg is 25-75 ml. The fresh-keeping period of the treated persimmon fruit can reach more than 100 days, and the persimmon fruit slowly loses its astringency during storage, and can maintain a certain hardness for a period of time after leaving the warehouse, thus prolonging the market sales cycle.

Second, the method of mashing persimmon fruit

Soak 100 kg persimmon, and choose 1.5 kg persimmon small fruit or residual fruit (good fruit is also acceptable). Mash small fruits or residual fruits, put them into a water tank, add a proper amount of water and stir, pour in persimmons to be soaked, add water until persimmons are not exposed to the water, and gently stir and soak for 2-3 days before serving. Persimmons soaked in this way can keep their original flavor, taste delicious and refreshing, and are not easy to rot.

Third, the astringency method of mixed fruits

The astringent persimmon is mixed with ripe apples, pears, hawthorn and kiwifruit. Put it in a closed room. At room temperature, the astringency can be removed after 5-7 days. Gases such as ethylene released from mature fruits can promote the enzyme activity and respiration of persimmon, thus removing astringency. Persimmons ripened in this way have rich fragrance, but the fruiting body is slightly soft. You can also put the astringent persimmon in a plastic bag, add 1-2 apples, and tie your mouth tightly, and you can get rid of the astringency in 2-3 days.

Fourthly, limewater can remove astringency.

Per 100 kg persimmon fruit, 7 kg quicklime is used to prepare clear limewater, which is poured into a jar and then persimmon is added. Add appropriate amount of water to submerge persimmons. At 20-25℃, the persimmon fruit can be astringent for 3-4 days, and the persimmon fruit is crisp.

Five, heating hypoxia astringent.

Put the persimmon fruit into an altar, bucket, jar or aluminum pot (no iron container), add 45℃ water to submerge the persimmon fruit, keep the water temperature at 35-40℃, 16- 18 hours, and then remove the astringency. The fruit treated in this way is very crisp.