Principle of persimmon ripening

Many foods themselves are very strange. For example, persimmons should not be eaten when they are just picked. They need to be ripened in containers in advance before they are edible. Moreover, persimmons must be ripe, and it takes a long time to ripen them naturally. The following are some common persimmon ripening methods introduced to you, which can remove the astringent taste of persimmons and make them mature faster.

How to ripen persimmons

1. Find a clean, undamaged container and arrange the persimmons in it. If there are not many persimmons, choose 1-2 ripe fruits and put them in the container, such as apples, pears, bananas, etc. Place in a sealed container and it will be ready to eat after about a week.

2. Wipe with white wine. Prepare a small bowl of white wine and a piece of cloth. Apply non-stick white wine evenly on the persimmons, then place the persimmons in a sealed container and store them for about a week. In this way, the green persimmons will become soft, sweet and delicious, and will not have a green taste. Be careful not to keep them for too long.

3. Raw persimmons can also be ripened by covering them with heat. Place the persimmons in a place with a temperature of 40 to 50 degrees Celsius for about a week and the raw persimmons will become ripe. This method is very slow and sometimes the effect is not very good, but it is very simple.

4. Soak in water at 50℃~60℃, change the water 2~3 times a day, and you can take it out and eat it in about 2 days. This method is the oldest and guarantees that hard food will become soft and astringent food will become sweet.

How to remove astringency from persimmons

Unripe persimmons will be very astringent, especially green ones, which are even more difficult to eat. So how do you get rid of the astringency?

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.

5. Heating and hypoxia to remove astringency

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.