Persimmon off the astringent approach has two warm water off astringent, lime astringent, carbon dioxide and ethylene, ethylene off astringent and so on. (1) Astringency in warm water First sterilize persimmon fruit with 0.05% potassium permanganate solution. Place the persimmon fruit in a cylinder, a barrel, an altar, or an aluminum pan (without an iron container), and add 45 to 50°C of water to flood the persimmon fruit. Keep the temperature of the water by heating it under the container, or in the quilt of the container cover, or other insulating material, tightly capping, or mixing hot water from time to time. Warm water soaking time is related to ripeness of persimmon fruit. It needs to be soaked for 1.5 to 2 days compared with raw green fruit. Yellow ripe persimmon can be astringent after soaking for one day. The persimmon that is used to remove astringent in this way should not be stored for a long time, and should be sold along with the astringent. (2) Astringency of lime water Use 50 kg of water and 5 kg of quicklime at room temperature. Use a small amount of water to remove lime, remove impurities, pour into the tank, then add the rest of the water, stir into milk of lime and make the water mild. Put the astringent persimmon and press it with a bamboo stick to submerge the persimmon fruit under lime. In 20 ~ 25 °C conditions, after 3 to 4 days to take off astringent consumption. The persimmon fruit that is destringered by this method has a crisp texture and is not easily rotted, but the surface is left with white calcium carbonate powder and it should be wiped in time to enhance commercial properties. (3) Degassing of carbon dioxide A large plastic account is used to seal the persimmon and the carbon dioxide is charged so that the concentration of carbon dioxide in the account is more than 50%. If the temperature within the account is about 40°C, about 10 hours can be astringent, if it is 25-30°C, it takes about 2 days. In addition, it is also possible to open a mouth at the bottom of a large ceramic tank, install an intake pipe head, and fix the intake pipe to the bottom with a rubber gasket and a fastener. The intake pipe is connected to a carbon dioxide storage cylinder at one end outside the cylinder. After washing the pottery jars and drying them on the inner wall, put the ripe persimmons in large cylinders and stack them. Covering the large cylinder with a good sealable plastic film, but without any restrictions, leaving some voids, slowly opening the carbon dioxide cylinder, slowly moving the carbon dioxide gas into the cylinder, and at the same time, the air in the cylinder is gradually being slowly entered by the carbon dioxide. The ground is discharged from the gap. After covering the carbon dioxide for a period of time, place the just-ignited match in the gap of the film and check whether the air has been discharged. If the matches are extinguished soon, it means that the injected carbon dioxide has filled the pottery vats and has escaped. At this time, the cylinder port is immediately sealed with plastic film and carbon dioxide is continuously injected until the covered film bulges. Carbon dioxide is injected once a day. At room temperature 16 ~ 19 °C, 5 ~ 6 days can be off the astringent, off the astringent persimmon after the color, smell and taste superb. This treatment can remove 350 kg of astringent at a time, making it easy to operate and manage. However, the persimmon that has been softened will undergo blackening for a long time. Therefore, it is necessary to remove the astringent batches and sell them in time. (4) Ethylene removal astringent ethylene in the closed room for ripening off astringent. Persimmon astringent generally adopts ethylene concentration of 0.05%, temperature is 18 to 25°C, and relative humidity is 85%. After 2 to 3 days to astringent. (5) Ethylene, astringent persimmon fruit coloring, with 250 ~ 500ppm ethephon solution, plus 0.2% amount of detergent as an adhering agent, spray to the persimmon fruit moist, 3 to 5 days that is mature. Or after picking, even basket with fruit in the above solution for 3 minutes, 3 to 10 days can be astringent. After harvesting, the persimmon can be placed in a 250-300 mg 1 kg (250-300 ppm) ethephon solution and deastringable at room temperature (20 to 23°C) for 3 to 4 days. Such as with 150 ~ 200ppm ethephon solution, 5 days off astringent. (6) Astringency of mixed fruit The astringent persimmon is mixed with mature fruits such as apple, pear, sand fruit, mountain plant and kiwi fruit in an airtight chamber. Each 50 kilograms of astringent persimmon can be mixed with 2.5 to 5 kilograms of other fruits. After 5 to 7 days at room temperature, the astringent can be removed. The astringent fruit with this method has a special fragrance. Excerpt from: "Guoshu storage preservation processing Daquan"
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