Persimmons usually have astringency after they mature, and they cannot be eaten directly without treatment. The speed of dislocation of persimmons is related to the variety and maturity of persimmons, as well as the temperature and dislocation substances at that time. The commonly used methods of dislocation are as follows:
Warm water dislocation Put the persimmon in a container (avoid iron) and soak it in warm water at 40 °C for 16 to 18 hours. If the temperature is low, change the warm water once in the middle and make more bubbles for one day.
Lime water is dehydrated and the lime is first dissolved with water, and then diluted with water to a concentration of 3% to 5%. Immerse the persimmons in lime water, and the water should drown the persimmons and dislocate them in 3 to 4 days.
Cold water dislocation washes the persimmons in cold water for 5 to 7 days. The higher the temperature, the faster the dislocation.
When alcohol is dislocated and persimmons are sprayed, each layer is sprayed with 75% alcohol, sealed and kept at 20 °C, and can be dislocated in 9 days.
Fresh fruit (plant leaves) dislocate the persimmons in a closed container, add some fresh pears, apples or cypress leaves, eucalyptus leaves and other spaces. Every 50 kilograms of persimmons are placed in fresh fruit and leaves 2 to 5 kilograms. After filling, they are sealed and can be removed in 5 to 6 days.
The ethylene dislocation was immersed in a 250 mg/liter aqueous solution of ethylene for 3 minutes and then sealed for 3 to 10 days. Ethylene promotes the breathing between the molecules of the flesh, producing ethanol and acetaldehyde to dissociate the persimmon.
Carbon dioxide dislocation The persimmon is placed in a closed container filled with carbon dioxide gas, and is placed in an anaerobic state, and can be removed at a normal pressure of 25 ° C to 30 ° C for 7 to 10 days.
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