How to remove astringency from persimmons How to quickly remove astringency from persimmons The fastest way to remove astringency from persimmons

Every autumn is a great season for eating persimmons, but many people feel that they taste particularly astringent. In fact, fresh persimmons cannot be eaten directly after purchase. They should be decolorized before consumption. Only decolorized persimmons will be particularly sweet. So how should lions decolorize? How can we quickly remove the astringency of persimmons?

How to remove the astringency of persimmons

The color of persimmon fruit can be removed by using a self-prepared preservative. When making the preservative, you need to prepare appropriate amounts of methanol, ethanol, potassium permanganate, and chlorothalonil. Also, you need to prepare a small amount of methyl thiophanate wettable powder. Mix them together in a certain proportion, add them to clean water to dilute them, spray them directly on the surface of the persimmons, and place them in a warm environment. After a dozen days, the astringency of the persimmons will be removed.

How to quickly remove the astringency of persimmons

There is a very simple and quick way to remove the astringency of persimmons. When necessary, you can mash a small amount of small persimmons into a paste, then put them in a small jar, add appropriate amount of water and mix well. At this time, put the persimmons that need to be de-astringent directly into the jar and soak them. Let the persimmons be immersed in the water. Cover the jar with a lid. After three to five days, the persimmons inside will become soft and the astringency will be removed. The taste will become particularly sweet.

The fastest way to remove the astringency of persimmons

1. If you usually buy only a small amount of persimmons, you can mix them with other fruits and put them in a closed space. This can also help to quickly remove the astringency. Common fruits in life, such as apples, bananas, pears, kiwis, hawthorns, etc., can be stored together with unripe astringent persimmons. After they are stored together for 5 to 7 days, the persimmons will be able to lose color and the flesh will become soft.

2. Lime water can also quickly remove the astringency of persimmons. When necessary, you can take five kilograms of quicklime, add clean water, make lime water, pour it directly into a large vat, and then put the persimmons that need to be removed directly into the lime water. Put the large bag in a warm environment of 20 to 25 degrees. After 3 to 5 days of soaking, you can take out the persimmons. At this time, the persimmons are completely free of astringency and can be eaten directly.