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 types of persimmons, which require artificial treatment to remove their astringency, are known as "astringent persimmons." On the other hand, there are also persimmons that can only complete natural astringency when they contain a sufficient number of seeds—typically at least three. If the seeds are few or absent, these persimmons cannot naturally become astringent. These are referred to as "incomplete persimmons."
If the variety being grown is an astringent persimmon, it must undergo artificial astringency removal before it becomes edible. However, for incomplete persimmons, it's essential to plant pollination trees to ensure proper pollination and the development of multiple seeds. This process helps the fruit develop brown spots in the pulp, which aids in naturally reducing its astringency.
Astringent persimmons, when fully matured, still contain high levels of soluble tannins, making them very astringent when consumed. To quickly remove this astringency, several effective methods are commonly used:
1. **Warm Water Method**: Place the persimmons in a container filled with warm water (35–40°C). Cover the container with a cotton quilt and keep it insulated. After 15–30 hours, the astringency should be gone.
2. **Lime Water Method**: Mix water and quicklime in a ratio of 10:1. Once the solution is warm, add the persimmons, ensuring they are fully submerged. Seal the container and let it sit for about 3–4 days.
3. **Ethylene Gas Method**: Combine the persimmons with a small amount of ripe apples, pears, or kiwi (about 1/10 the volume of the persimmons). Seal the container and leave it at 20°C. The ethylene released by the ripe fruits will help remove astringency within 3–7 days.
4. **Alcohol Method**: Layer the persimmons in a sealed container, placing a layer of cotton at the bottom. Spray each layer with alcohol or shochu (about 80–100 ml per 20 pounds of persimmons) and seal. At 20°C, the astringency should disappear within 5–8 days.
5. **Carbon Dioxide Method**: Seal the persimmons in a container or plastic bag, ensuring the space-to-fruit volume ratio is 1:1.29. The carbon dioxide produced by the fruit will increase the concentration to over 60%, while oxygen drops below 1%. This method removes astringency in just 3 days at 20°C. For large-scale production, compressed CO₂ is injected into sealed containers, achieving similar results in about 24 hours.
6. **Ethylene Treatment**: Apply an ethylene liquid agent (250–500 mg/L) mixed with 0.2% detergent. Spray the solution directly onto the fruit. Within 3–5 days, the astringency will be reduced.
In addition, astringent persimmon trees can be improved through high grafting techniques. Trees can be rejuvenated in the same year after harvest, with yields typically restored by the second year. This is an effective way to improve the quality and productivity of astringent persimmon trees. However, during high-grafting, special attention must be given to the compatibility between the scion and rootstock. Varieties like Jiro show good compatibility with most interstocks and produce strong growth. Grafting in the same year usually has a high survival rate and leads to early flowering and fruiting. However, some varieties may weaken over time. Other lines, such as the rich lineage, work well with wild persimmons but may struggle with other rootstocks. Therefore, careful selection of compatible combinations is crucial for successful grafting. Currently, varieties like Jilang, Xingjin, and Xinqiu are considered among the best for overall performance.
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