1, warm water off astringent method This method is a traditional method of folk astringent. It is to soak the persimmon in 35-40°C water for more than 10 hours to remove the astringency. This method tends to increase the moisture content of the fruit and is not resistant to storage, and should not be handled in large quantities. 2, carbon dioxide off astringent method This method has a short astringent time, processing capacity and good fruit storage and Other advantages, after treatment of persimmon flesh crisp, not worrying, good quality. The specific approach is to put a good box of fruit after the outside cover a plastic large account, surrounded by soil pressure, set a hole above the account to introduce carbon dioxide, and discharge air from the exit. When the concentration of carbon dioxide in the account reaches a certain concentration, the inflation, sealing, and air intake holes are stopped. Generally 25-30 °C, the account of carbon dioxide content of 60% -70% of the conditions, 1-3 days after the astringent. 3, Ethylene Liquor Astringent persimmon fruit coloring, with 250-500ppm ethephon solution plus 0.2% detergent as an adhesive, sprayed to the surface of persimmon fruit, 3-5 days that mature, this method is suitable for sales of fresh food Soft persimmons can also be soaked in the above solution for 3 minutes after picking, and then eaten within 3-4 days. At the point of sale, 250-300 ppm ethephon solution can be used to dip fruit at 20-25°C. - Astringent after 4 days. It should be noted that the persimmon fruit with astringent ethephon is relatively soft, suitable for instant food, not resistant to storage and transportation, and should be sold in time.
Other
Grain Products,Natural Grain,Grain Dryer
SHIJIAZHUANG SYNMEC INTERNATIONAL TRADING LIMITED , http://www.seedgraincleaner.com