First, the astringent persimmon?
The astringency of the persimmon comes mainly from the large number of tannins in the fruit, and the astringent process is the process of creating an anoxic respiration that causes the tannins to lose their astringency. ?
1. Astringent warm water soak the persimmon in 35 ~ 40 °C water, due to lack of oxygen in the water, but also vigorous breathing at high temperatures, more than 10 hours can be removed from the astringency, and the pulp hardness unchanged. This method is easy to increase the fruit's moisture content, not a lot of treatment. ?
2. Astringency of carbon dioxide This method has the advantages of short astringency, large amount of treatment, and fruit-tolerance, etc. The processed persimmon has a crisp and hard flesh with good quality. The specific method is to put a good box of fruit after the outside, cover a large plastic account, around the earth pressure buried buried, so as not to leak, in the account above a vent to introduce carbon dioxide, while the air from the exit, when the account of carbon dioxide reaches a certain After the concentration, the inflation can be stopped and the air holes can be closed. Generally at 25 ~ 30 °C, the account of carbon dioxide content of 60% to 70% of the conditions, 1 to 3 days to astringent. ?
(3) When coloring the echinacea persimmon fruit, use 250-10 to 6 to 500-10 to 6 to 1 mg/kg ethephon solution and 0.2% detergent as an adhering agent and spray onto the surface of the persimmon fruit, 3 to 5 The day is ripe, this law is suitable for selling fresh persimmon. It is also possible to soak the fruit in the above solution for 3 minutes after picking, and eat it in 3 to 10 days. Can be used in the market to use 25010?? -6 ? ~ 30010? -6? mg / kg of ethylene solution soaked in 20 ~ 25 ? under 3 to 4 days to astringent. It should be noted that the persimmon fruit with ethylene peeling is soft, suitable for existing foods, not resistant to storage and transportation, and should be sold in time.
Second, the preservation of persimmon?
The tolerance of persimmons varies depending on the variety. Late-maturing varieties such as Mopan persimmon, lotus persimmon, Niuxin persimmon, mirror persimmon, cupping persimmon, and chicken heart yellow persimmon are all high-quality and resistant varieties. The persimmons used for storage should be harvested at a suitable maturity, ie, the fruits are fully grown and harvested when the meat is tight. Harvesting should not be hand-picked. Use fruit cutting to cut the stems from the fruit and gently put them in baskets or boxes to avoid fruit spikes. Common storage methods are as follows. ?
1. Choose a cool, dry, well-ventilated empty room or cavern at room temperature, clean it, lay a layer of 15-20cm thick straw or straw (pre-fumigation), and gently place the selected persimmon fruit Grass, placed 3 to 4 layers, a large number of times, can engage in multi-storage storage, early attention to ventilation, this method can be stored before and after the Spring Festival. ?
2. The suitable storage temperature for cold storage of persimmons is -1 to 0°C. Only under appropriate temperature conditions and appropriate auxiliary measures can the storage period be maximized. Cold storage can automatically control the temperature inside the store, which is an ideal storage place. The method is to timely pick without injury, remove the disease, insect, injury and other fruit, into a good permeability plastic box or carton, each box 7.5 ~ 10 kg, storage pre-cooled for 24 hours, then palletizing storage, pay attention Ventilation passages are left and the relative humidity in the storage tank is kept between 85% and 90%. It is also possible to line a 0.06 mm thick polyethylene film bag inside the box, add an ethylene absorbent, and tie the bag mouth, which is actually a spontaneously modified atmosphere storage form, which can greatly extend the shelf life and prevent persimmon fruit from softening. Generally can be stored for 4 to 5 months. ?
3. Atmosphere storage Persimmon fruit has strong tolerance to carbon dioxide and hypoxia, while carbon dioxide has the function of keeping crisp and inhibiting respiration and delaying aging. Therefore, persimmon fruit is more suitable for controlled atmosphere storage. There are two methods of controlled atmosphere storage, one is spontaneous atmosphere storage (introduced in cold storage) and the other is standard atmosphere storage. The method is to select the precooling of the persimmon fruit, and then directly stack it in the atmosphere-adjustment storehouse, and then seal and cool it, and send 3% to 8% of carbon dioxide and 2% to 5% of oxygen to maintain the storage temperature of -1 to 0°C. Relative humidity is 85% to 90%. This method is currently the most advanced storage method, and can keep the flesh crisp and hard. ?
4. Frozen Storage Frozen storage is naturally frozen and mechanically frozen. The natural frozen storage is in the cold regions of the north, and the persimmon is placed in a cold place below 0°C. By using the natural low temperature, the persimmon fruit is frozen and the persimmon is removed. Mechanical freezing is the freezing of persimmons at temperatures below -25°C for 24 to 48 hours, and then stored at -18°C to maintain the color and flavor of the persimmon fruits, and maintain the quality unchanged for a longer period of time. Anniversary supply. Cold hydrolysis is needed when eating.
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