Why fresh persimmon will be astringent
Persimmon contains a large amount of soluble tannic acid (tannic acid), which has a strong astringent, it can stimulate the tactile nerve endings in the mouth to produce excitement, but there is "astringent" feeling. This astringency is not a taste, because there is no longer taste buds on the oral mucosa, but the tannins in the persimmon stimulate the nerve endings on the oral mucosa, which generates excitement, and then spreads to the brain and produces a feeling.
How does the fresh persimmon go
In general, since the persimmon was immature, it was picked up by the merchant and started to have commercial value. Therefore, the general public knows that soaking with warm water, or using lime water is also acceptable. After such a period of time, bitter persimmons will gradually sweeten. For every 100 kilograms of persimmon fruit, use 3 kg - 5 kg lime.
There are also some friends who understand some biological sciences. They can put several green apples, pears, bananas, and persimmons together and put them together in cartons so that they can use ripeners from other fruits to make The persimmon is ripe. After 3 days to 5 days, the persimmon will become soft.
If the persimmon is placed in a container, spray some alcohol with a high concentration of alcohol and seal it. For about a week or so, the persimmon will become ripe. Remember that you do not spray more.
If you are in the country, many people know that put the persimmon in the tank, put it in the straw, and finally pour 50 degrees hot water, cover the lid, and after 1 hour, you can use the bottom heating or increase the heat Water keeps the temperature in the cylinder and it can be astringent overnight.
To buy some ethephon, spray 250ppm of ethephon solution on the surface of the persimmon, and after 3 days or so, you can ripen.
Astringent method of persimmon
Warm water to remove the astringent method: the soaked astringent persimmon soaked in clean warm water, water temperature and soaking time should be based on the maturity of persimmon at the time of harvest. If the harvested fruit (leather green), the water temperature to 35 ~ 40 °C, soak for 18 hours above the can be astringent; if the harvest yellow ripe (peel yellow), the water temperature should be maintained at 20 ~ 25 °C, soak 15 ~ 16 hours Astringency can be off. The persimmon should be consumed or sold as it comes off the astringent. It should not be stored for a long time because it is perishable.
Lime water off astringent method: the freshly picked persimmon is soaked in 3% lime water, generally 2 to 3 days to remove the astringent. This method is astringent and delicious.
Hot and dry astringent method: The collected persimmon is placed in an airtight container and placed under 20-25°C conditions. Generally, after 3 to 5 days, the persimmon can be removed.
Astringent method of mixed fruits: The astringent persimmons collected are mixed with a small amount of apples, pears, hawthorn and other fruits in a closed container, and released at room temperature for 4 to 7 days.
The rice is removed from the astringent method: Put it in the rice jar, pick it up with rice and it will be cooked in 3 to 5 days.
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