How to convert the soluble tannins in persimmon fruits into insoluble forms, so that people no longer experience astringency, is an important process when dealing with astringent persimmon varieties. There are several effective methods to remove this astringency, each with its own advantages and characteristics.
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 insulation. They are then soaked in warm water at around 40°C and kept at this temperature for 10 to 24 hours. This method helps preserve the fruit's original texture, keeping it firm and crisp, while also maintaining its bright color.
Another popular method is the lime water treatment. Persimmons are soaked in freshly prepared lime water (4% concentration made from quicklime) for approximately 2 to 3 days. This process not only removes astringency but also enhances the fruit’s flavor, making it both crisp and delicious.
A natural and simple method involves using ethylene-producing fruits. For example, 100 kg of persimmons can be layered with 3 to 5 kg of apples or pears in a sealed container. As the fruits ripen, they release carbon dioxide and ethylene, which help soften the persimmons and reduce astringency. After 3 to 5 days, the fruit becomes soft, colorful, and flavorful.
The ethephon method is another chemical approach. A 0.25‰ solution of ethephon is sprayed onto mature persimmons before harvest, or the harvested fruit is immersed in the solution for 3 minutes. Within 3 to 7 days, the astringency is significantly reduced, and the fruit becomes softer and more palatable.
The carbon dioxide method is highly efficient and suitable for commercial use. 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 is easy to store and transport.
Lastly, the alcohol method uses a combination of alcohol and persimmons. After harvesting, the fruit is placed in a sealed container, and each layer is evenly sprayed with 35% alcohol, optionally mixed with a small amount of acetic acid or white wine. The container is then sealed and left at 18 to 20°C for 5 to 6 days. This method effectively reduces astringency while preserving the fruit's quality.
Each of these methods offers a unique way to make persimmons more enjoyable by reducing their astringency, ensuring that they remain tasty, safe, and appealing to consumers.
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