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Persimmon is divided into persimmon and astringent persimmon. When the former is mature, it can be naturally off the astringent on the tree and can be eaten immediately after being picked; the latter must be cooked after being ripened or artificially removed from the astringent after the harvest. After the astringent persimmon has been astringent or processed, it can be divided into roast persimmon (soft persimmon), persimmon persimmon (hard persimmon or persimmon persimmon), persimmon, and persimmon. However, the persimmon fruit will soon mature after harvest and the flesh will become soft and impassible. Now introduce the storage and freshness of the persimmon and the astringent technology for reference. 1. Storage and Freshness (1) Fruit picking and fruit selection at the right time Persimmon fruit used for fresh storage should be picked before the frost falls to the beginning of winter. At this time, persimmon fruit matures, the peel becomes thicker, and the storage is stronger. Persimmon fruit stems are very hard and should be trimmed after picking so as not to hurt other fruits. Remove disease, insects, wounds, soft fruits, and keep good fruit storage. (2) Storage 1 Frozen storage method. Persimmon storage method is relatively simple, generally frozen storage method can receive long-term storage effect. In the north, it can be stored in frozen storage; in the south, it can be stored in a cold store. Persimmon fruit can be stored in a cold store at a temperature of about -1°C and a relative humidity of 90%, and can be stored for 3 to 4 months. 2 frozen method. The persimmon fruit is first treated in a cold storage below -20°C for 1 to 2 days and nights, so that the pulp cells are fully frozen and the life activities are stopped, and then stored at a temperature of about -10°C. With this method of storage, persimmon fruit has a small change in color and flavor and can be supplied for an annual period. 3 liquid storage method. This method can not only astringent but also preserved. The solution used was formulated with alum, salt and water. Alum plays a role of hardening and brittleness, and salt plays an antiseptic effect. Method is: first boil water, add 1 to 1.5 kg of salt per 50 kg of water, alum 0.25 to 0.5 kg, cooling after cooling for use. Pour the mixed salt water into a clean tank, add the persimmon fruit, and cover it with persimmon leaves, press it with a bamboo strip, so that the persimmon fruit is completely immersed in the solution, and the water can be properly added when the moisture is reduced. This can be stored until April or May of the following year. It is forbidden to take it when eating, so as to prevent the persimmon fruit from fermenting and deteriorating. 4 atmosphere storage. The persimmon is placed in a polyethylene film bag with a thickness of 0.1 mm. Each bag contains 1 kilogram of fruit. The oxygen absorbent, potassium permanganate, and perlite based on reduced iron powder as the main raw material are added. Absorbent 1 packet each. At the same time, a piece of cotton yarn adsorbed with about 0.6 ml of sec-butylamine was preserved for fumigation and then sealed with a plastic sealer. At a temperature of -1 °C ~ 0 °C, relative humidity of 85% ~ 90% of the conditions of storage, storage period of up to 80 days or more, sweet and crisp fruit rate of 90%, color and flavor as ever, the commodity rate of more than 98%. Using this method can not only ease the astringent, but also maintain the crispness of the fruit. 2. Astringent astringent technology Astringent persimmons contain soluble tannins, which are heavy and astringent. However, astringent persimmons are different in the purpose of eating. (1) Astringent method for eating persimmon persimmon 1 Cold water is not astringent. Place the persimmon fruit in a jar or bucket and inject cool water into the persimmon fruit. Change the water every 2 days. After 5 to 7 days, remove the astringent. This method is astringent for a long time, but the cost is low, and the fruit is more brittle than astringent with warm water. 2 warm water off astringent. Put the fresh persimmon in a clean tank (sugar-proof ironware) and inject warm water of 40°C to 50°C. It is advisable to submerge the persimmon fruit on the surface of the water, and then seal and seal the cylinder mouth. Under the cylinder heating or adding warm water at any time to maintain the water temperature of 40 °C, after 16 to 18 hours until the water in the tank from the foam, that is, off the astringent into a persimmon. This method has a short astringency and is relatively hard and brittle. However, the persimmon has a slightly lighter flavor and is resistant to long-term storage. 3 lime water off astringent. Use a cylinder or a pool to make lime water at a ratio of 50 kg of water and 5 kg of quick lime. Put the persimmon when the temperature of the lime water drops to about 35 °C. Water is used to submerge the persimmon fruit, and then close the tank or pool. 4 days to take off the astringent. The persimmon fruit treated by this method is brittle but not soft, and it is better for less mature persimmon fruits. 4 carbon dioxide off astringent (anoxic off astringent). Place persimmon fruit in a tightly closed container or plastic bag and inject carbon dioxide gas. Add 35 kg of carbon dioxide for every 5000 kg of persimmon. At room temperature, the astringent can be removed after 2 to 4 days. The persimmon fruit flesh of this method is brittle and hard, can be stored for a short time, can be sold and sold, and is suitable for bulk astringent dehydration. (2) Astringent method for eating soft persimmon 1 Mixed fruit astringent. The persimmon fruit is mixed with mature fruits such as hawthorn, kiwi, and apple in sealed containers (barrels or tile cylinders). Under the condition of oxygen deficiency at room temperature, a large amount of ethylene gas is released from mature fruits, and after 3 to 5 days, Astringent. The persimmon fruit treated by this method is bright, sweet and sweet. 2 naturally astringent. Persimmon fruit ripening, leaving the tree is not taken, until full maturity after picking astringent picking; can also be harvested after persimmon fruit ripening, without any treatment, storage for a period of time, so that it will naturally become astringent and soft. The persimmon fruit treated by this method is bright, sweet and fragrant, but it is time-consuming and incomplete at low temperatures. 3 alcohol off astringent. Put the persimmon fruit in the jar, sprinkle with a small amount of 75 degrees of alcohol or 50-60 degrees of shochu, and then seal it at room temperature for 1 week to remove the astringent and eat it soft and sweet. 4 pierce off astringent. Inserting a small bamboo stick near Shiti causes mechanical damage, stimulates the formation of ethylene, and promotes astringency after ripening. 5 Ethylene is not astringent. Put the persimmon fruit in the tank and spray it with 0.05%-0.1% ethephon, and then seal it for 2 to 3 days. This method is quick and easy, but it is too soon after treatment and should be sold in time. 6 Astringent dehydration method; The persimmon fruit is placed in a closed drying room, burning firewood, etc. After smoking for 36 to 48 hours, it can be removed after 2 to 3 days. This method of astringent persimmon fruit soft and bright color, but there is smoke, it is not suitable for marketing.