Persimmon can be divided into two types according to its quality: one is persimmon and the other is persimmon persimmon. After fully ripening, Shibuya persimmon still has a strong astringent astringency. It cannot bear the entrance and must be taken off the astringent treatment before consumption. The astringent fruit is actually the fruit ripening and artificial ripening. In production, there are several methods for manually ripening persimmons.
1. Astringency of mixed fruits: Mix astringent persimmons with mature apples, pears, hawthorns, kiwifruit, etc. in an airtight room. At room temperature, it can be removed after about 5-7 days. Ethylene and other gases released from mature fruits can promote the persimmon's enzyme activity and respiration, thereby removing the astringent. The persimmon ripened by this method has aroma, but the fruit is slightly soft.
2, heating and anoxic destringency: the persimmon on the cylinder, barrel, altar or aluminum pot (not iron containers), add 45 degrees Celsius water, submerge persimmon fruit. By heating or incubating under the container, or mixing hot water from time to time, keeping the water temperature at 35-40 degrees Celsius, the astringent can be removed after 16-18 hours. The fruit of this method is more brittle and hard.
3, carbon dioxide off astringent: the persimmon fruit in a closed container, inject carbon dioxide gas, the pressure is 0.7-1.05 kg/cm2, at 15-25 degrees Celsius, after 2-3 days to remove the astringent, this method of treatment The fruit is crisp and not soft.
4, lime water off astringent: per 100 kilograms of persimmon fruit with 7 kg of lime, add water stir into lime milk, the amount of water to submerge persimmon fruit is appropriate, in 20-25 degrees Celsius insulation, 3-4 days to remove the astringent, persimmon fruit Crunchy.
5, alcohol off the astringent: per bottle of persimmon fruit, spray a small amount of 75% alcohol, sealed after the installation of insulation, 20 degrees Celsius by 9 days or so can be off astringent, persimmon after treatment softer. Note that the amount of alcohol should not be too much.
6, acetylene off astringent: the persimmon fruit in a closed box, put two double bottom glass box, one into the calcium carbide (4 g / cubic meter), the second water, connected with gauze, so that water and calcium carbide Gradually produce acetylene gas. Keep the sealed box temperature of 18-25 degrees Celsius and relative humidity of 85%. After 4-5 days, it will be astringent. The fruit treated by this method is soft.
7. Ethereal peeling astringent: When the persimmon is colored, use 0.05%-0.1% ethephon solution, add 0.2% detergent as spreading agent, spray it until the persimmon fruit moist, 3-5 days mature. Processing by this method can generally be harvested 20-30 days in advance. Or after picking, even basket with fruit in the above solution for 3 minutes, 3-10 days can be astringent. The fruit after treatment of this method is softer and has a better flavor, and is a commonly used ripening method at present.
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