How to grow persimmon to remove astringency

Most of the traditionally cultivated persimmons can not be naturally de-astringent on the trees, but can only be eaten or processed into persimmons after being picked and artificially deastringent. These processed persimmons are called astringent persimmons after artificial de-astringent. There is also a kind of persimmon, there must be more seeds (at least 3) to complete natural de-astringent, few seeds or all the time can not naturally de-astringent, this kind of persimmon is not completely sweet persimmon.

If the variety planted is astringent persimmon, it must be deastringent before it can be eaten or processed; if it is not completely sweet persimmon, it must be equipped with pollination trees to fully pollinate and form multiple seeds, and the flesh can produce many brown spots in order to deastringent naturally.

For astringent persimmons, the fruit still contains a lot of soluble tannins after ripening, and the entrance will make people feel strongly astringent. If the artificial method is adopted, the astringent persimmon can be deastringent in a short time. Here are several simple and practical methods for deastringent persimmon.

First, warm water de-astringent method: put the persimmon fruit into a container containing 35-40 ℃ of warm water, the mouth of the container is covered with a quilt, closed and kept warm, after 15-30 hours can make astringent persimmon unastringent.

Second, lime water de-astringent method: according to the ratio of water: quicklime at 10:1, put the persimmon when the lime water is mild, stir gently to just submerge the persimmon, then seal the mouth of the container, the persimmon can be deastringent after about 3-4 days.

Third, mixed method of de-astringent: persimmon fruit and a small amount of ripe apple, pear, kiwifruit and other fruits (dosage is about 1x10 of persimmon), mixed in a container sealed, the use of ethylene produced by other mature fruits to promote persimmon de-astringent, under the condition of 20 ℃ 3-7 days can be better.

Fourth, alcohol de-astringency method: in the sealed container at the bottom of a layer of cotton into the persimmon fruit, persimmon fruit layer, each layer with a certain amount of alcohol or soju spray, and then sealed. Every 20 jin of persimmon fruit is diluted to 35% alcohol or soju 80-100ml. Under the condition of 20 ℃, it can be deastringent after 5-8 days.

Fifth, carbon dioxide de-astringency method: the astringent persimmon is sealed in a container or plastic bag, so that the ratio of fruit volume to the remaining space is 1.29. Depending on the carbon dioxide produced by the astringent persimmon itself, the concentration of carbon dioxide in the container is increased to more than 60%, and the oxygen concentration is reduced to less than 1%. Under the condition of 20 ℃, the astringent can be removed within 3 days. When the production scale of persimmons is large and the yield is high, high concentration carbon dioxide treatment is often used to deastringent persimmons. Persimmons packed in boxes or baskets are sealed in plastic sheds, and compressed carbon dioxide gas is poured into the cylinders. When the concentration reaches more than 60% at 25 ℃, the persimmons can be de-astringent in about 24 hours.

Ethephon de-astringent method: ethephon liquid agent 250-500mg/l, adding 0.2% washing powder as exhibition agent, spraying or dipping fruit, it can be softened and de-astringent in about 3-5 days.

In addition, astringent persimmon can be improved by high grafting. After high grafting and replacement, the crown of persimmon can be restored in the same year and its yield can be restored in the second year, which is an effective method for the improvement of astringent persimmon. However, in the process of high grafting and replacement, attention should be paid to the following problems: high replacement varieties have strict requirements on interstocks (trees that need high replacement), Jiro varieties have good affinity with most interstocks and good growth results; Royal varieties have high survival rate in the year of grafting, strong growth potential, large number of flowers, and a large number of fruit in the second year, but then the growth potential gradually weakens to death. The rich varieties had good compatibility with wild persimmon and some astringent persimmons, with normal growth and development, while with other rootstocks, the survival rate was low, the growth was weak, and even withered and died in summer. Therefore, in production, the combination of high grafting varieties and interstocks must be reasonably selected. at present, the varieties with better comprehensive characters are Jiro, Xingjin, New Autumn and so on, which can be cultivated.