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柿果含有丹宁物质,涩味很重,采收后必须经过脱涩,才能上市。脱涩方法通常有以下5种:①米糠脱涩法。将鲜柿放入盘中,与米糠混合堆放,一般经4～5夭可脱涩。②凉水脱涩法。将鲜柿放入桶中,倒入凉水淹没,3天后便脱涩。③温水浸泡法。柿果在缸中以装至容量70％为度,然后灌入45～50℃温水淹没柿果,封盖保温15小时左右即可脱涩。④喷酒脱涩法。用25％酒精或高浓度白酒喷洒在柿果上,密封4～5天即可脱涩。⑤乙烯利浸果法。用250～500ppm的乙烯利溶液浸柿果(放置窒内),可加快脱涩。
Persimmon fruit contains tannin, astringency is very heavy, after harvest must be astringent, to the market. Astringent method usually has the following 5 kinds: ① rice bran astringent method. Fresh persimmon into the plate, mixed with rice bran stacked, usually 4 to 5 yao can be astringent. ② cold astringent method. Fresh persimmon into the bucket, into the cold water submerged, 3 days after astringent. ③ warm water soak method. Persimmon in the cylinder to the capacity of 70% for the degree, and then poured 45 ~ 50 ℃ warm water drown persimmon, capping insulation can be about 15 hours off. ④ spray wine off astringent method. With 25% alcohol or high concentration liquor sprinkled on the persimmon, sealed 4 to 5 days can be astringent. ⑤ ethephon leaching method. With 250 ~ 500ppm ethephon solution persimmon (placed stifled), can accelerate the astringent.