How to convert the soluble tannins in persimmon fruit into insoluble form, so that people no longer experience astringency, is a key process for making astringent persimmons more palatable. There are several effective methods to remove the astringency from these varieties, and each has its own advantages.
One common method is the warm water technique. In this approach, persimmons are placed in a large insulated container, often covered with straw curtains for heat retention. The fruit is then submerged in warm water around 40°C and left for 10 to 24 hours. This method helps preserve the original texture of the fruit, keeping it firm and crisp, while also maintaining its bright color.
Another popular method involves using lime water. Freshly prepared lime water at a 4% concentration is used to soak the harvested persimmons. After about 2 to 3 days, the astringency is significantly reduced. This technique not only removes the bitterness but also enhances the fruit's crispness and flavor.
The fruit layering method is another effective way. By mixing 100 kg of persimmons with 3 to 5 kg of apples or pears, and layering them in a sealed container, the natural gases released by the ripe fruits—such as carbon dioxide and ethylene—help accelerate the ripening process. Within 3 to 5 days, the persimmons become soft, lose their astringency, and develop a bright color and pleasant taste.
Ethephon is a chemical agent that can be used to speed up the ripening process. A 0.25‰ solution of ethephon is sprayed onto mature persimmons before harvest, or the fruit can be immersed in the solution for 3 minutes after being harvested. After 3 to 7 days, the fruit becomes softer and less astringent.
The carbon dioxide method is particularly efficient. Astringent persimmons are placed in a sealed container, and carbon dioxide gas is injected. The ideal concentration is around 70%, and if the container has a pressure gauge, the pressure should be maintained between 0.7 to 1.2 kg/cm². At temperatures between 15 to 25°C, the astringency is removed within 2 to 3 days. This method results in fruit that is brittle but not mushy, and it can be stored and transported more easily.
Lastly, the alcohol method uses 35% alcohol or white wine, preferably with a small amount of acetic acid added. Persimmons are placed in sealed containers, and each layer is evenly sprayed with the solution. The container is then kept at 18 to 20°C for 5 to 6 days, during which time the astringency is effectively removed.
Each of these methods offers a unique way to improve the quality of astringent persimmons, making them more enjoyable for consumers. Whether through natural ripening, chemical treatment, or gas exposure, there's always a suitable option depending on the desired outcome and available resources.
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