The method of making persimmons that are not astringent and crispy is as follows:

1. Warm water soaking method: Soak the astringent persimmons in clean warm water after harvesting. The water temperature and soaking time should be determined according to the harvest time. It depends on the ripeness of the persimmons at the time of harvest. For very raw green fruits, the water temperature should be kept at 40°C to 50°C, and soaking for more than 18 hours can remove the astringency; for persimmons in the yellow-ripe stage, the water temperature should be kept at 25°C to 30°C, and soaking for 15 to 16 hours can remove the astringency. Persimmons removed by this method should not be stored for a long time.

2. Plastic bag astringency removal method: Put the harvested persimmons into a tight plastic bag, tie the mouth tightly, and remove astringency after two days at 20℃~25℃.

3. Alcohol deastringency method: Put the harvested persimmons into a sealed container cup in layers, spray a certain amount of 35% alcohol or liquor evenly on the surface of each layer of persimmons, fill the persimmons and seal them , the astringency can be removed in 5 to 6 days at 18°C ??to 20°C.

Persimmon distribution range

Original to the Yangtze River Basin in my country, it is now located in the west of Liaoning, along the Great Wall Line, passing through southern Gansu, turning into Sichuan and Yunnan, south of this line, and east to Taiwan Province , cultivated in many provinces and districts. It is cultivated in North Korea, Japan, Southeast Asia, Oceania, Algeria in North Africa, France, and the United States. ?

Persimmon is widely planted in my country, and is grown in most provinces and regions except for cold areas in the north such as Heilongjiang, Jilin, Inner Mongolia and Xinjiang. Guangxi, Hebei, Henan and Shaanxi are the four main persimmon producing areas, accounting for about half of the country's output.