柿树品种资源丰富,在全国分布很广,产量仅次于苹果、梨、柑桔。由于涩柿含可溶性单宁(主要成分是三羟基苯和没食子酸也称柿子素 Diospynin)味涩。涩柿充分成熟之后,不能在树上脱涩,采后须经后熟或人工脱涩方可食用。脱涩作用是在适当温度下通过某些化学物质使酶活化刺激果实成熟,或由无氧呼吸的中间产物与单宁物质结合使之凝固成为不溶性的树脂状物质(络合物),食用时感觉不出涩味。传统的脱涩方法很多,如农家自古以来有使用温水脱涩法、碱法脱涩、草法(辣蓼草)脱涩、土窖烟烘法、盐矾法等。随着科技迅速发展,又采取了物理化学方法脱涩, Persimmon species rich in resources, widely distributed in the country, yield second only to apples, pears, oranges. Astringent persimmon with soluble tannin (the main ingredient is trihydroxy benzene and gallic acid, also known as persimmon Diospynin) astringent. Astringent persimmon fully mature, can not be astringent in the tree, after harvesting or after artificial astringency can be eaten. The function of deastringency is to stimulate the ripening of fruits by certain chemical substances at appropriate temperature, or by the combination of the anaerobic respiration intermediate with tannin to make it become insoluble resinous substance (complex) Feel no astringency There are many traditional methods of removing astringency, such as the use of warm water astringent method, astringency, astringent (Polygonum hydropiper) astringency, soil cellar smoke drying method, salt alum method, etc. since ancient times. With the rapid development of science and technology, but also take the physical and chemical methods astringent,