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刚采收的柿子含有大量的单宁,须脱涩后方可食用。柿子脱涩通常有如下方法:①温水脱涩。将刚采收的柿子放在40℃温水里浸24小时,即可食用。②刺伤脱涩。用竹签将刚采收的柿子周身刺上8—10个孔,放置几天后可食用。③冷冻脱涩。将柿子冷冻或于冬季放于室外半月即可。④CO_2脱涩。将柿子置于密闭的塑料罩或容器内,然后通入CO_2气体,使其CO_2浓度达60％,密封2—3天。⑤乙烯和乙烯利脱涩。将柿子表面于乙烯利溶液中浸一下,拿出静置几天即可。⑥密闭容器内喷洒精脱涩。温度20℃,5—6天。
Persimmon just harvested contains a lot of tannin, to be astringent before consumption. Persimmon off astringent usually has the following methods: ① warm water astringent. The freshly harvested persimmons are soaked in warm water at 40 ° C for 24 hours to be eaten. ② stab off astringent. With bamboo sticks just pick up persimmon whole body puncture 8-10 holes, place a few days after edible. ③ frozen astringent. Freeze the persimmons or put them outdoors in the winter for half a month. ④ CO2 astringency. Put the persimmons in airtight plastic hood or container, then add CO 2 gas to make CO 2 concentration reach 60% and seal for 2-3 days. ⑤ Ethylene and ethephon astringent. The surface of persimmon dip in ethephon solution, put it aside for a few days can be. ⑥ sealed container spray fine astringent. Temperature 20 ℃, 5-6 days.