Cannot eat.

Persimmons are prone to browning and black spot disease when refrigerated. After refrigeration, they are prone to symptoms of cold damage (the peel is dark, water-soaked, and unable to mature normally). If this happens, persimmons cannot be eaten.

Persimmons are generally kept refrigerated at (0±1)℃ for low-temperature preservation. Persimmon fruits must be pre-cooled before being refrigerated. The fruit temperature must first be lowered from normal temperature to 5°C, and then gradually dropped to 0°C.

Although frozen storage can maintain the nutritional flavor of persimmon fruits to the maximum extent, the fruit tissue is damaged and collapsed after thawing, and the juice flows out, which greatly reduces the commercial value and makes it inconvenient to eat fresh.

Extended information:

Notes on eating persimmons:

In addition to protein-rich foods, the fruit tannic acid, pectin and pectin in sweet potatoes, hawthorns and black dates It is also rich in fiber, and when combined with tannic acid, it is easy to aggravate indigestion. In addition, kelp and persimmons should not be consumed in large amounts at the same time. This is because kelp contains elements such as iodide, unsaturated fatty acids, potassium salts, and calcium ions. The calcium ions rich in kelp combine with the tannic acid in persimmons to form insoluble conjugates, which can cause gastrointestinal discomfort.

The easiest way to judge whether a persimmon is ripe is to rely on your tongue. Because when the tannic acid content in persimmons is high, it will taste astringent. As long as the persimmons taste astringent, it means that the tannic acid content in them is high.

It is worth noting that, in addition to tannic acid, the sugar content of persimmons is higher than that of ordinary fruits. Therefore, people with diabetes should eat less.

Baidu Encyclopedia-Persimmon-Low Temperature Preservation

People's Daily Online-Why are persimmons always "blackened"?