What are the formulations of persimmon ripening agents?

It can be diluted with 3-5 kg of lime in water, or 11.9 ml of 40% ethephon in 200 kg of water. However, it is generally recommended to wait for it to ripen naturally, or to seal ripe apples (bananas) and unripe persimmons in containers for ripening.

1. What are the ripening methods of persimmon?

1. lime water

For every 100 kg of persimmon fruit, 3 kg to 5 kg of lime is used. Lime will be dissolved first, and then diluted to the amount of water that can submerge persimmon fruit, 2 days-3 days can be deflated astringency. The persimmon fruit after this method is deastringent is crispy, and the effect is particularly good for fruits that are beginning to color and are not too mature.

2. warm water desensitization

Put fresh persimmon fruit into clean jar and jar, pour warm water at 40℃, completely submerge persimmon, cover jar lid tightly with cotton wool, etc., and remove astringency after 20-36 hours. The persimmon fruit flavor removed by this method is slightly light, but it cannot be stored for a long time. After 2 days to 3 days, the color is brown, soft, and the astringency is fast. A small amount is sold locally.

3. Fresh fruit desensitization

The persimmon fruits are put into a jar, 3 - 10 kilograms of ripe and intact fruits such as pawpaw or hawthorn are put into every 100 kilograms of persimmon fruits, layered and mixed, and the jar mouth is covered after being filled. After 3 - 5 days, the persimmon fruits can be softened and removed from astringency, and the color is bright and the flavor becomes thick.

4. alcohol deastringency

The persimmon fruit is packed in a container, each layer of persimmon fruit is sprayed with a small amount of alcohol or good wine (high degree wine) and sealed, and it can be removed in 7 - 10 days. Pay attention to alcohol can not be too much, otherwise, fruit surface easy to change color or slightly uncomfortable taste.

5. Ethephon deastringency

Spray 250ppm ethylene solution on trees to moisten fruit surface; or soak harvested fruit in 250ppm water solution for 3 minutes, and remove astringency after 3 - 10 days. This method is simple and effective, low cost, large and small scale, can control the harvest time, can adjust the market supply. The persimmon fruit after astringency removal is gorgeous in color, but the persimmon fruit softens quickly. Sprayed the tree with ethephon.

6. cold water desensitization

Persimmons will be loaded in baskets or other utensils, even the utensils soaked in clean water, such as pots, buckets of persimmon, clean cold water every morning, so that after 7 days-19 days, can be removed astringency, also known as "cold persimmon." Although this method takes a long time to remove astringency, it does not need heating and equipment. The astringency persimmon fruit is crisper than warm water.

7. Warm water straw desensitization

Put fresh persimmon into vat or basin, surrounded by straw insulation. Pour warm water at 40℃ or 50℃ and try the temperature by hand. Then put persimmon fruit submerged, and cover the mouth, if necessary, change 1 - 2 times of water, in order to maintain constant temperature, about 1 day and night-2 days and nights, you can remove astringency.

8. Deastringency of plant ash

Put persimmon fruit in jar, sprinkle dry plant ash on it, and the quantity shall be 1/20 of persimmon fruit as low limit. Then pour in clean water at 40℃, after 1 - 2 days, can achieve the purpose of astringency.

At present, there are many persimmon ripening agents with chemical components on the market. If you need a large number of persimmon ripening agents, you can purchase them, but pay attention to following the instructions.