Persimmons that have been traditionally cultivated often fail to naturally lose their astringency while still on the tree. As a result, they must be harvested and treated artificially before they can be eaten or processed into dried persimmons. These varieties, which require artificial treatment to become edible, are known as astringent persimmons. On the other hand, there is another group of persimmons that rely on having multiple seeds—typically at least three or more—to complete the natural astringency process. When these fruits have few or no seeds, they remain astringent and cannot be consumed without treatment. These are referred to as incomplete persimmons.
If the variety you're planting is an astringent type, it will need to undergo some form of astringency removal before it becomes palatable. However, if you're growing incomplete persimmons, it's essential to plant pollination trees nearby to ensure proper pollination and seed development. This helps the fruit develop enough seeds for natural astringency to occur, allowing the fruit to mature and become safe to eat.
When astringent persimmons reach maturity, they still contain high levels of soluble tannins, which give them a strong, unpleasant taste. To make them more enjoyable, several effective methods have been developed to remove the astringency quickly. Here are some of the most commonly used techniques:
1. **Warm Water Method**: Place the persimmons in a container filled with warm water (35–40°C), cover the container with a cotton blanket, and keep it insulated. After 15–30 hours, the astringency should be significantly reduced.
2. **Lime Water Method**: Mix quicklime with water in a ratio of 10:1. Once the solution is warm, submerge the persimmons and gently stir. Seal the container and let it sit for 3–4 days to remove the astringency.
3. **Fruit Fermentation Method**: Combine the persimmons with a small amount of ripe apples, pears, or kiwifruit (about 1/10 the volume of the persimmons) in a sealed container. The ethylene released by the ripe fruits helps speed up the astringency removal, usually taking 3–7 days at 20°C.
4. **Alcohol Method**: Place the persimmons in layers inside a sealed container, sprinkling a small amount of alcohol or shochu between each layer. For every 20 pounds of persimmons, use 35% alcohol or about 80–100 ml of shochu. At 20°C, this method typically removes the astringency within 5–8 days.
5. **Carbon Dioxide Method**: Seal the persimmons in a container or plastic bag, ensuring the space between the fruit and the container walls is about 1.29 times the volume of the fruit. As the persimmons release CO₂, the concentration rises to over 60%, reducing oxygen levels below 1%. This process can remove astringency in just 3 days at 20°C. For large-scale production, persimmons in boxes or baskets are often placed in plastic greenhouses, and compressed CO₂ is injected to achieve the same effect within 24 hours.
6. **Ethylene Treatment**: Use an ethylene liquid agent (250–500 mg/L) mixed with 0.2% detergent. Apply the solution directly to the fruit, and the astringency should be gone within 3–5 days.
In addition to these methods, high grafting can also be used to improve astringent persimmon trees. By grafting new varieties onto existing trees, the yield can be restored within a year. However, careful selection of rootstocks is crucial. Varieties like Jiro show good compatibility with most interstocks and produce strong growth and high yields. Other varieties, such as the rich lineage, may have better compatibility with wild persimmons but struggle with others. Choosing the right combination is key to successful grafting and long-term productivity. Currently, varieties like Jilang, Xingjin, and Xinqiu are considered top performers in terms of overall quality and adaptability.
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