The following is in accordance with my personal experience organized persimmon astringent into crisp persimmon method, you can refer to it.

1, mixed fruit de-astringent

We can astringent persimmons and ripe apples, pears, hawthorn, kiwifruit, etc. Mixed in an airtight room, at room temperature, about 5-7 days can be de-astringent. Ethylene and other gases released by the ripe fruit can promote the enzyme activity and respiration of persimmons, thus removing astringency. Persimmons ripened by this method have an aromatic flavor, but the fruit body is slightly soft.

2, heating anoxia de-astringent

We can put the persimmon fruit in a jar, barrel, altar or aluminum pot (without iron containers), add 45 degrees Celsius of water, submerged persimmon fruit. By heating or keeping warm under the container, or mixing hot water from time to time, keep the water temperature at 35-40 degrees Celsius, after 16-18 hours that can be de-astringent. The flesh of the fruits treated in this way is crisp and hard.

3, carbon dioxide astringent

We can put the persimmon fruit in a closed container, injected with carbon dioxide gas, pressure 0.7-1.05 kg / cm2, at 15-25 degrees Celsius, after 2-3 days can be astringent, this method of treatment of the fruit is crisp and not soft.