涩柿品种,果实采收后必须经过脱涩方可食用,脱涩方法很多,现列九种: 1.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℃下浸2—3天即可脱涩。 2.二氧化碳脱涩。柿果装入密闭容器或泥龙薄膜袋中,容器或袋上方设二个小孔,一个作排气一个作灌气用,将CO_2气体灌入,然后密封,温度保持20—25℃,约2—6天即可脱涩。 Astringent persimmon varieties, after harvesting the fruit must be detached before edible, many methods of astringent, the current nine: 1. Lime ashes astringent method. Per 100 kilograms of persimmons with 5-7 kg of quicklime, quicklime plus a small amount of water and then add water washed into lime milk to drown persimmon for the degree, soak 2-3 days at 20-25 ℃ can be astringent. 2. Astringent carbon dioxide. Persimmon fruit into airtight container or clay film bag, the container or bag is provided with two holes above, one for exhaust gas for irrigation, the CO 2 gas poured into, and then sealed, the temperature is maintained at 20-25 ℃, about 2-6 days can be astringent.