How to remove the astringency of water persimmon

With the rapid development of science and technology and the continuous improvement of people's living standards, many practical methods in the past have been gradually forgotten by people. For example, the older generation probably knows something about how to remove the astringency of water persimmons, but the younger generation may not have even heard of it. What is de-astringency of water persimmons? This is normal, after all, it is rarely available nowadays. The following is some knowledge you need to know about how to remove the astringency of water persimmons.

The tannins in the pulp cells of astringent persimmons will gradually transform from soluble to insoluble substances during the fruit ripening process. Since there are still quite a lot of insoluble tannins that have not been converted after harvesting, the astringency is still very strong and it must be artificially processed to remove the astringency before it can be eaten. Let’s take a look at how to remove the astringency of persimmons.

Method 1 for removing astringency from persimmon :

1. Preservative method

Preparation of preservative: 10-20% methanol, 10-20% ethanol, 0.02-0.2% of one or more of potassium permanganate, thiophanate-methyl, and thiophanate-methyl wettable powder, and the rest is water.

How to use: Spray or dip the preservative evenly on the surface of persimmons, 25-75 ml for 10 kg. After processing, the storage period of persimmons can reach more than 100 days. The astringency of persimmons will slowly decrease during the storage process, and they can maintain a certain hardness for a period of time after leaving the warehouse, thus extending the market sales cycle.

2. Pounding Persimmon Fruit Method

Soak 100 kg of persimmons, and select 1.5 kg of small or residual persimmons (good fruits are also acceptable). Mash the small fruits or residual fruits and put them in a water tank, add appropriate amount of water and stir, pour in the persimmons to be soaked, add water until the persimmons are no longer exposed above the water, stir the fruits gently and soak for 2-3 days before eating. Persimmons soaked in this way can maintain their original flavor, taste delicious and refreshing, and are not easy to rot.

3. Mixed fruit de-astringency method

Mix astringent persimmons with ripe apples, pears, hawthorns, kiwis, etc. and place them in a closed room. The astringency will be removed after 5-7 days at room temperature. Gases such as ethylene released by mature fruits can promote the enzyme activity and respiration of persimmons, thereby removing the astringency. Persimmons ripened by this method have an aromatic flavor, but the fruit is slightly soft. You can also put de-astringent persimmons into a plastic bag, put 1-2 apples inside, tie the bag tightly, and the persimmons will be de-astringent in 2-3 days.

4. Lime water to remove astringency

For every 100 kg of persimmons, use 7 kg of quicklime to make clear lime water, pour it into a jar, then put the persimmons in, and add enough water to submerge the persimmons. At 20-25℃, the astringency will be gone in 3-4 days and the persimmons will be crisp.

Method 2 for removing astringency from persimmon :

5. Heating, hypoxia and astringency removal

Put persimmons in a jar, bucket, jar or aluminum pot (not iron container), add 45℃ water to submerge the persimmons, maintain the water temperature at 35-40℃, and the astringency will be removed after 16-18 hours. The fruits processed by this method are crisper and harder.

6. Stab wound removal method

Insert small pieces of dry sesame stalks or toothpicks around the persimmon cap (sepals), 3-6 pieces for each persimmon (in a round shape), and the astringency will be gone after a few days.

7. Carbon dioxide de-astringency

Place persimmons in a sealed container, inject carbon dioxide gas at a pressure of 0.7-1.05 kg/cm2, and at 15-25℃, the astringency will be removed after 2-3 days. The fruits processed by this method are crisp but not soft.