Over-ripening: crisp persimmons contain a certain amount of tannin, in the process of ripening, tannin will gradually be converted into sugar, if over-ripening, it may make crisp persimmons in the flesh appear dark brown. Oxidation should be: crisp persimmons contain rich tannins and iron, cut and exposed to the air, these two substances together in the oxidation reaction, which makes the crisp persimmons show dark brown, the surface of the pulp long small black spots. Spoilage: the preservation time of crisp persimmons is not very long, if not properly preserved, it is easy to rot, spoilage phenomenon.

1, over-ripe: crisp persimmons contain a certain amount of tannin substances, in the ripening process, tannins will be gradually converted into sugar, if over-ripe, it is possible to make crisp persimmons in the flesh of the dark brown.

2, oxidation should be: crispy persimmon rich in tannins and iron, cut and exposed to the air, the two substances together in the oxidation reaction, which makes the crispy persimmon dark brown, the surface of the pulp long small black spots.

3, deterioration: crispy persimmon preservation time is not very long, if not properly preserved, it is easy to rot, deterioration of the phenomenon.