The salt water solution is made of alum and salt dissolved in water. Alum does not have the effect of softening the firmness of the flesh; it has an antiseptic effect. The solution is prepared by adding 1 kg of salt per 50 liters of boiling water and 0.25 kg of alum. The medium- and late-maturing storable varieties are selected and carefully harvested to remove disease, insects and fruit. Pour well-dipped and cooled salt water into a clean tank and slowly put it into fresh persimmon. Cover the persimmon fruit with persimmon leaves and press it with a bamboo strip to completely submerge the persimmon fruit in the solution. Such as moisture reduction must be added at any time. This method can store persimmon fruit to the Spring Festival. If the operation is suitable, it can be put into the next year from April to May. In this method, the persimmon is deodorized and stored at the same time. The preserved persimmon has a bright color, is crisp and sweet, is resistant to storage and transportation, but has a slightly salty taste. This kind of storage method has strict technical requirements and the containers used must be very clean. The quality of persimmon fruit is related to the ratio of salt and wolfberry. It must be used flexibly according to varieties, maturity, etc.
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