The shelf life of persimmons at room temperature is 8 months; the shelf life of persimmons at 4℃ can reach 10 months. It is best to store persimmons in a sealed, moisture-proof, low-temperature, dry, and well-ventilated container. Generally, the lower the temperature, the better the persimmons will be preserved and the longer the persimmons will last.

Persimmons are best stored in ceramic containers that are easy to seal and moisture-proof, and stored in a low-temperature, dry, well-ventilated place. When storing persimmons in jars, in order to prevent the persimmons from contacting each other and melting due to the high moisture content of the persimmons. Frost will affect the appearance. You can mix some dry persimmon skins with the persimmons.

Due to the uncertainty of environmental factors and other factors, storing persimmons in the refrigerator is the safest way. Put the packaged persimmons in the refrigerator. If you want to eat them in a short time, you can choose to put them in the refrigerator and eat them as you go. If you don't eat them for a long time, you can choose to put them in the freezer. They can be stored for up to one year, and the persimmons can be stored in the refrigerator. The persimmon frost on it will become whiter and whiter as time goes by, and the pulp inside will not be frozen because it is frozen, and it will still be soft, waxy and sweet when you eat it.

How to select persimmons

1. The hoarfrost on the persimmons is naturally formed. It looks like a layer of white flour, but it will not be easily shaken off. Blow away without knowing how to blow. There are many unscrupulous merchants who will sprinkle some talcum powder and flour on inferior persimmons, so that the white frost will fall off easily. When buying persimmons, you must first look at the white frost on the persimmons. If it can be easily shaken off, don't buy it.

2. Under the conditions of the same quality and dry humidity, slightly larger persimmons are "fully developed" persimmons, while those that are too small are mostly "crooked melons and cracked dates". ".

3. For naturally formed persimmons, the fruit base and pulp will stick together very closely. This is because during the natural formation process, the pulp and the fruit pedicle are slowly dried together. After the shrinkage process, the fruit pedicle will stick tightly to the pulp. Persimmons that have been artificially processed, such as persimmons soaked in some artificial preparations, will have their fruit bases raised.