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●石灰水脱涩法。每100公斤柿子用5～7公斤生石灰。生石灰先加少量水溶化后再加水冲制成石灰乳,以淹没柿果为度,保持在20℃～25℃以下浸2～3天即可脱涩。 ●二氧化碳(CO_2)脱涩法。柿果装入密闭容器或泥龙薄膜袋中,容器或袋上方设两个小孔,一个排气,一人灌气,将二氧化碳气体灌入,然后密封,温度保持20℃～25℃,约2～6天即可脱涩。 ●鲜果脱涩法。将柿果与梨、苹果、山楂等相间混装于密闭的缸内(100斤柿子放入3～10斤其他果实),经4～5天即可脱涩。
● lime water astringent method. Per 100 kg of persimmons with 5 to 7 kg of quicklime. Lime first plus a small amount of water and then add water made of lime milk, to drown persimmon as the degree, kept below 20 ℃ ~ 25 ℃ dip 2 to 3 days to astringent. ● carbon dioxide (CO_2) deasphalting method. Persimmon into airtight containers or clay film bag, the container or bag set up two small holes, an exhaust, a person filling, the carbon dioxide gas poured into, and then sealed, the temperature was maintained at 20 ℃ ~ 25 ℃, about 2 ~ 6 days can be astringent. ● fresh fruit off astringent method. The persimmon and pear, apple, hawthorn and other phase mixed in airtight cylinder (100 kg persimmons into 3 to 10 pounds of other fruits), after 4 to 5 days can be astringent.