Harvesting
The harvest time of persimmon fruit differs depending on the place of production, variety, and use. Generally, the southern part of the country is harvested about half a month earlier than the northern part, and the difference between different varieties of the same area can be as long as two months. As a persimmon fresh eater, it is advisable to fix the size of the fruit and the skin is yellow without turning red. When the seeds are brown, they can be harvested. When used as dried persimmons, it is advisable to fully ripen the fruit and reduce the peel yellowness when it is slightly red. Harvest; For fresh persimmon consumers, it should be yellow in the skin disappear, fully converted to red when the harvest; extract persimmon users, wild persimmon (in the Yangtze River Valley) should be harvested from late August to mid-September, oil Persimmons should have fruit in late July to early August, but have not yet become yellow. In short, the fruit used for making persimmon should be harvested when the fruit surface is green and full, and the fruit shape has been fully enlarged. At this time, there are many tannins, the quality of persimmon is good, and the persimmon slips off the tree on its own. After being picked, you can eat it. If you need to serve the morning market, as long as the astringency disappears, the peel can be harvested when it is still green, but the quality is not good at this time. The harvest is better when the peel is turned yellow. If the peel is turned red and the flesh has not yet softened, the quality of the harvested fruit is best. Persimmon harvesting method can be used to cut fruit stems from the fruit stem. Harvesting should be done gently and lightly to reduce losses, and the fruits collected should not be exposed to the sun.
Astringent
The first is the astringent warm water, the persimmon fruit immersed in warm water around 40 °C, stamped and sealed to maintain constant temperature, after 10 to 24 hours to astringent. The second is to remove the astringent lime, the persimmon fruit will be immersed in 3% to 5% of the lime water (lime must first be fully dissolved), after 3 to 4 days to remove the astringent. After the astringent fruit pulp is particularly brittle, the disadvantage is that the fruit surface with lime traces is not easy to wash, impede the appearance, such as improper handling will crack the fruit. The third is carbon dioxide off the astringent, the persimmon fruit into a sealed container filled with carbon dioxide, at 25 ~ 30 °C, under normal pressure by 7 to 10 days to off astringent. Fourth, the ethylene is astringent, and the persimmon fruit is soaked with the aqueous solution of 25010-6 ethylene solution for 3 minutes and then sealed for 3 to 10 days. In addition, persimmon fruit is placed in a closed container, and fresh pears, apples, and cypress leaves are placed in layers. Per 50kg of persimmon fruit, 225kg of fresh fruit or cypress leaves, such as pears, is placed and sealed. After 5 to 6 days, it can be released. . Regardless of the method used to remove the astringent, the fruit must be carefully selected to remove the wounded fruit so as to avoid infection and affect the value of the product.
The harvest time of persimmon fruit differs depending on the place of production, variety, and use. Generally, the southern part of the country is harvested about half a month earlier than the northern part, and the difference between different varieties of the same area can be as long as two months. As a persimmon fresh eater, it is advisable to fix the size of the fruit and the skin is yellow without turning red. When the seeds are brown, they can be harvested. When used as dried persimmons, it is advisable to fully ripen the fruit and reduce the peel yellowness when it is slightly red. Harvest; For fresh persimmon consumers, it should be yellow in the skin disappear, fully converted to red when the harvest; extract persimmon users, wild persimmon (in the Yangtze River Valley) should be harvested from late August to mid-September, oil Persimmons should have fruit in late July to early August, but have not yet become yellow. In short, the fruit used for making persimmon should be harvested when the fruit surface is green and full, and the fruit shape has been fully enlarged. At this time, there are many tannins, the quality of persimmon is good, and the persimmon slips off the tree on its own. After being picked, you can eat it. If you need to serve the morning market, as long as the astringency disappears, the peel can be harvested when it is still green, but the quality is not good at this time. The harvest is better when the peel is turned yellow. If the peel is turned red and the flesh has not yet softened, the quality of the harvested fruit is best. Persimmon harvesting method can be used to cut fruit stems from the fruit stem. Harvesting should be done gently and lightly to reduce losses, and the fruits collected should not be exposed to the sun.
Astringent
The first is the astringent warm water, the persimmon fruit immersed in warm water around 40 °C, stamped and sealed to maintain constant temperature, after 10 to 24 hours to astringent. The second is to remove the astringent lime, the persimmon fruit will be immersed in 3% to 5% of the lime water (lime must first be fully dissolved), after 3 to 4 days to remove the astringent. After the astringent fruit pulp is particularly brittle, the disadvantage is that the fruit surface with lime traces is not easy to wash, impede the appearance, such as improper handling will crack the fruit. The third is carbon dioxide off the astringent, the persimmon fruit into a sealed container filled with carbon dioxide, at 25 ~ 30 °C, under normal pressure by 7 to 10 days to off astringent. Fourth, the ethylene is astringent, and the persimmon fruit is soaked with the aqueous solution of 25010-6 ethylene solution for 3 minutes and then sealed for 3 to 10 days. In addition, persimmon fruit is placed in a closed container, and fresh pears, apples, and cypress leaves are placed in layers. Per 50kg of persimmon fruit, 225kg of fresh fruit or cypress leaves, such as pears, is placed and sealed. After 5 to 6 days, it can be released. . Regardless of the method used to remove the astringent, the fruit must be carefully selected to remove the wounded fruit so as to avoid infection and affect the value of the product.
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