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What are the formulas for persimmon ripening agents? Introduction to common preparation methods

General News By Sophie Bennett 0 views
You can dilute 3-5 kg of lime with water, or add 11.9 ml of 40% ethephon to 200 kg of water; these are both common formulas for persimmon ripening agents. But it is generally recommended to let it ripen naturally, or to seal ripe apples (bananas) together with unripe persimmons in a container

You can dilute 3-5 kg of lime with water, or add 11.9 ml of 40% ethephon to 200 kg of water; these are both common formulas for persimmon ripening agents. But it is generally recommended to let it ripen naturally, or to seal ripe apples (bananas) together with unripe persimmons in a container for ripening.

1. What methods are there for ripening persimmons?

1. Lime water

For every 100 kg of persimmon fruit, use 3 kg-5 kg of lime. First dissolve the lime, then dilute it to a water volume that can submerge the persimmon fruit; it will be de-astringent in 2 days-3 days. The persimmon fruit de-astringed by this method has crisp flesh and is especially effective on fruit that has just begun to color and is not very ripe.

2. De-astringency with warm water

Put fresh persimmon fruit into a clean vat or jar, then pour in 40°C warm water to completely submerge the persimmons, then cover and tightly seal the mouth of the vat with cotton wadding and other materials; after 20-36 hours they will be de-astringent. Persimmon fruit de-astringed by this method tastes slightly bland, but it cannot be stored for long; after 2 days-3 days the color turns brown and it becomes soft. De-astringency is fast, and it is good for selling in small amounts locally.

3. De-astringency with fresh fruit

Put persimmon fruit into a vat, and for every 100 kg of persimmon fruit add 3 kg-10 kg of already ripe and intact fruit such as papaya or hawthorn, placing them in mixed layers; after filling, seal the mouth of the vat, and after 3 days-5 days they will soften and become de-astringent, with bright color and a stronger flavor.

4. De-astringency with alcohol

Put persimmon fruit into a container; for each layer of persimmon fruit, spray a small amount of alcohol or good liquor (liquor with a high alcohol content); after filling, cover and seal, and after 7 days-10 days they will be de-astringent. Note that too much alcohol should not be used, otherwise the fruit surface is likely to change color or have a slightly unpleasant taste.

5. De-astringency with ethephon

Take a 250 ppm ethephon aqueous solution and spray it on the tree to make the fruit surface moist; or take harvested fruit and, together with the basket, soak it in a 250 ppm aqueous solution for 3 minutes, and after 3 days-10 days it will be de-astringent. This method is simple and effective, low in cost, can be scaled up or down, can control the harvest time, and can regulate market supply. The de-astringed persimmon fruit has a bright color, but softens quickly. Ethephon was sprayed on the tree.

6. De-astringency with cold water

Put persimmon fruit into a bamboo basket or other utensil, and soak the whole utensil in clean clear water. If persimmon fruit is placed in a basin or bucket, change the clean cold water once every morning; in this way, after 7 days-19 days, it will be de-astringent, also called “cold persimmon.” Although this method takes a long time to de-astringent, it does not require heating or equipment, and the de-astringed persimmon fruit is crisper than that de-astringed with warm water.

7. De-astringency with warm water and rice straw

Put fresh persimmons into a vat or basin, and use rice straw around them to keep them warm. Pour in 40°C or 50°C warm water; it is best to test the temperature with your hand and it should not be scalding. Then put in the persimmon fruit to submerge them, cover the mouth well, and if necessary change the water 1 time-2 times to maintain a constant temperature; after about 1 day and night-2 days and nights, they can be de-astringent.

8. De-astringency with plant ash

Put persimmon fruit into a vat, sprinkle dry plant ash on top, with the amount having 1/20 of the persimmon fruit as the lower limit. Then pour in 40°C clean water, and after 1 day-2 days, the purpose of de-astringency can be achieved.

At present, there are many persimmon ripening agents with chemical ingredients on the market. Those who need to ripen persimmons in large quantities can purchase and use them, but be sure to follow the instructions.

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