涩柿含有可溶性单宁物质,涩味重,采后不能立即食用。通过脱涩处理,将可溶性单宁变为不溶性物质,食用时就无涩味了。柿的脱涩有两种基本方式。一是直接脱涩:用酒精、乙醛、石灰水、食盐等化学物质直接渗入含单宁的细胞中,使可溶性单宁沉淀;二是间接脱涩:在密闭环境中,使柿果在缺氧条件下,进行分子间的内呼吸,分 Astringent persimmon contains soluble tannin material, astringent taste, can not be consumed immediately after harvesting. By removing astringent treatment, soluble tannins become insoluble substances, no astringent taste when eating. Persimmon astringency there are two basic ways. First, direct astringency: with alcohol, acetaldehyde, lime water, salt and other chemicals directly into tannin-containing cells, so soluble tannin precipitation; the second is indirect astringency: in a closed environment, the persimmon fruit in the absence of Oxygen conditions, intramolecular breathing, points