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Teach you how to ripen persimmons.

Persimmon is one of the common fruits in our lives. There are many varieties of it, including ox heart persimmon, chicken heart yellow persimmon, sharp persimmon, black persimmon, Luotian persimmon and so on. The persimmon flesh is greasy and fatty, and the taste is fresh and sweet, which is deeply loved by people.

But every year during the persimmon harvest season, there is always a problem that plagues people, that is, how to speed up the market of persimmons as soon as possible. Here, villager Xiaojiang has several practices to share with you.

<> plant ash maturation method. Prepare a layer of plastic film cloth and spread it on the ground. Cover it with fresh plant ash with a thickness of 15 to 20 cm.

Freshly picked persimmons are discharged one by one into the plant ash, or the plant ash is immersed in the persimmons, and then covered with a plastic sheet. After about 7 to 10 days, the persimmons will gradually become rosy and ripe. You can also use a bucket or pot to put on the plant ash, submerge the freshly picked persimmons in the plant ash, and then seal the mouth of the bucket or basin with plastic film.

In this way, in about a week or so, the persimmons will gradually become rosy and ripe.

Salt water blister method. This method does not soften the persimmons, but it cooks the fruit, which will have an apple-like crunch when eaten. Fill a large bowl with two-thirds warm water and add a pinch of salt.

Stir the water with chopsticks to melt the salt. Place the picked persimmons in a basin and cover them with water. If the persimmon is floating, you can add a lid to the pot so that the persimmon sinks into the water.

After about 24 hours, the persimmons can be removed and eaten. Summary. Persimmon trees in rural areas are generally not medicated**.

Persimmon is also a natural, nutritious fruit. The above methods not only ensure that the original nutrients of persimmons are not lost, but also have great safety. Friends, you may wish to give it a try.

For the problem to do a detailed explanation of the letter reading, I hope it will help you, if there are any questions, you can leave me a message in the comment area, you can comment with me a lot, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you.

Some. You can put it together with some ripe apples, bananas, pears, you can soak it in some warm water, you can soak it in lime water, you can spray some ripening agents, you can put it in some warm places, these methods are not good limb meditation.

You can put persimmons and apples together, you can also put persimmons in a warm place, put persimmons and bananas together, put persimmons in millet, wrap persimmons with liquor and put them in airtight bags are all macros that can be stacked to ripen quickly.

It is recommended that you can soak it in warm water, or soak it in lime water, or you can wash it and put it with ripe apples, or put it in rice, or you can let the pulp loose and laugh in a container and stir well.

Put some apples and bananas in it, put them in a sealed bag, irradiate them with high temperature, wash the skin, and put them in a sealed box to lift them up and roll them on the land. It is recommended to put apples and bananas in it, so it is better.

Some can or may put it along the way with some ripe apples, bananas and pears, you can soak it in some warm water, you can soak it in lime water, you can crack it or spray some ripening agent, you can put it in some warm places, these asana patterns are very good.

The fruit ripening method is to use the fruit to help the persimmon ripen it. As early as the Song Dynasty, Ouyang Xiu wrote in "Returning to the Field":"There are persimmons between the Tang Dynasty and Deng today, and their initial astringency is as hard as a stone.

For every 100 persimmons, there is a wrill of persimmons, which is red and ripe and edible like mud. The so-called persimmons of the natives are not roasted with fire, but with them"。榠樝 is what we call papaya today.

Ouyang Xiu mentioned that this method is to put 100 persimmons and ripe papaya together, and accelerate the effect of persimmons through ripe papaya. Ripe papaya releases large amounts of ethylene, which is a natural plant ripening agent.

In addition to papaya, ripe bananas and apples also produce large amounts of ethylene. Pick a less ripe fruit and store it in a dry place with unripe persimmons for a few days. When roasting persimmons with this method, make sure that the area is dry and moist, too much moisture can lead to spoilage.

The natural placement method is what we usually call drying persimmons, and in late autumn, the sun is warm and the temperature is just right, so you don't have to worry about the persimmons being exposed. Put the persimmons in a basket and put them in the sun.

As long as you turn it three or four times a day, it will be completely cooked after a few days. Soak the persimmons in warm water at about 50 degrees Celsius for a day and night. This method artificially creates a low-oxygen environment for persimmons, so that the acetaldehyde produced by persimmons during anaerobic respiration combines with tannic acid to form insoluble substances, which are less astringent to eat.

However, the method of removing astringent persimmons is more difficult, and the taste of persimmon fruit is relatively light and easy to spoil, so it is not as good as roasted persimmons. Wash and dry the persimmons you just bought home, wipe the surface evenly with liquor above 40 degrees, and then put them in a plastic bag to isolate the air, which can be softened in 1 day and eaten in about 2-3 days;

The above is a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you.

You can put persimmons and apples together, you can also seal and soak them with water at about 40 degrees, you can mash the rotten fruit of persimmons and put them together with water, you can also soak persimmons with lime water, you can spray alcohol on the surface of your limbs, these are all ways to make persimmons really ripe.

I think you can put persimmons with apples, pears with pears, bananas with bananas, auxin and ethylene, these are all ripe.

The method of ripening persimmons is very simple, you can put persimmons and a ripe apple in an airtight container, and it can be ripened in about two days.

Fruit ripening: Put the raw persimmons into a plastic bag with ripe apples, pears and other fruits, and then tie the bag tightly for about a week. Soak in warm water

Wash the persimmons and put them in a container, then add 40 warm water to soak the raw persimmons, keep the water temperature at 35-40, seal the container and cover it well, 1-2 days. Pulp soaking: Mash some small fruits and residual fruits and put them in a container, then add water and stir, pour in raw persimmons, add water until the persimmons are completely submerged, and gently stir the persimmons and soak them for 2-3 days.

1. Fruit ripening: Put raw persimmons and ripe apples, pears and other fruits into a plastic bag, and then tie the bag tightly for about a week.

2. Soak in warm water: wash the persimmons and put them in a container, then add 40 warm water to soak the raw persimmons, keep the water temperature at 35-40, seal and cover the container, and 1-2 days.

3. Soaking the pulp: put some small fruits and residual fruits in a container after mashing them, then add water and stir, pour in the persimmons, add water until the persimmons are completely submerged, and gently stir the persimmons and soak them for 2-3 days.

4. Lime water soaking: prepare clarified lime water, the ratio of persimmon to lime water is about 10:1, pour it into the tank, put in persimmons, add water to soak persimmons, and 3-4 days.

5. Alcohol ripening: spray a small amount of 75% alcohol or liquor that is usually eaten on the surface of persimmons, and spray them layer by layer.

Hello, the most common way to ripen persimmons is to put unripe persimmons into the rice jar to ripen, and you can get ripe and sweet persimmons after about a week. However, ripe persimmons are generally soft, if you want to ripen into hard persimmons, you can put raw persimmons in a clean container, then mash 3-5 persimmons into a puree and pour them into a jar, then add water to flood the persimmons, and finally put them in a warm environment for 2-3 days, the raw persimmons will be astringent, sweet and crisp.

In rural areas, many people have persimmon trees planted in front of their homes, and every year in autumn, the persimmons are ripe, and the sweet persimmons are popular with many people. Ripe persimmons can not only be picked and eaten directly, but also made into persimmons, which are very delicious. But we can find that persimmons have a disadvantage, that is, when they are not ripe, the taste is very astringent, and the tongue will feel very uncomfortable, and there are many skills to ripen persimmons.

First, we can use a toothpick to ripen the persimmon, this method is also very simple, we can use a toothpick to prick a few small holes on the surface of the persimmon at will, no need to tie too much, put the persimmon with a good hole in a warmer place, and then seal it. Because if you do this, you can accelerate the release of ethylene in persimmons, and ethylene also has a certain ripening effect on persimmons. If we use this method to ripen persimmons, don't ripen too much at one time, because persimmons that have pierced holes are easy to rot, so we can eat a few and prick a few.

Second, we can use fruit for ripening, which is also commonly used, that is, some ripe pears or apples are put together with persimmons ready to ripen. Because ripe fruits will also exude a certain amount of ethylene, it is also very effective in promoting the source of ripe persimmons. After a period of time, we will find that the persimmons slowly become soft and ripe.

Third, we can also use warm water to ripen persimmons, this method is also very simple, that is, put the persimmons that need to be urged to be fast in warm water about 50 degrees, and soak them for about a day or two. This method also has certain requirements for the temperature of the water, the water temperature should be kept at about 50 degrees, this method is also the fastest, but it is also very troublesome, using this method, the persimmon split reed can be ripened in about a day or two. When we grow persimmons, if we want to achieve high yields, we need to strengthen the management of persimmons during the growth process.

You can use the placement method, or you can put the macro nucleus with other cooked food, so that you can accelerate the maturity faster, and you need to water, fertilize, and pay attention to light during the planting process, so as to better increase the yield of the mask.

The persimmons that have been picked can be put in a bag with apples and bananas, and they will be ripe quickly. It can also be matured by soaking in lime water. Persimmon should be pruned reasonably in order to have a high yield.

Persimmons ripen into soft persimmons.

1. Take a plastic bag (or a jar or jar), put the apples in it first, and then put in the half-cooked hard persimmons, seal them tightly, and naturally ripen them, and they will ripen in about 5 7 days.

2. Take a jar, a large amount of persimmons can be used in a jar, put in a half-ripe hard persimmon without cracks, find a handful of grass (paper, leaves can be replaced) to light the fire, throw it into the jar, put out the fire, cover the mouth of the altar with plastic paper, do not let most of the smoke come out, and naturally ripen and stuffy until 3 5 days The persimmons will be ripe.

Persimmon Introduction:

Persimmon (Latin scientific name: diospyros kaki thunb) is a deciduous tree of the persimmon family family, native to East Asia. It has been cultivated in China for more than 3,000 years, with a cultivation area of 200,000 hm.

Persimmon is not only nutritious, containing a lot of sugars and vitamins, but also has high medicinal value and economic value.

So far, researchers from all over the world have found a variety of active substances in persimmons, including carotenoids, flavonoids, fatty acids, phenols and a variety of amino acids and trace elements, which can be widely used in medicine, health care and cosmetics and other fields. Fresh persimmons, dried persimmon cakes, persimmon creams, persimmon pedicles, and persimmon leaves are all good medicines. Persimmon lacquer is a good preservative, persimmon wood can be used as carving materials, furniture materials, decorations and golf clubs.

After autumn, persimmon leaves are bright and pleasing to the eye, and have a good ornamental effect. Persimmon trees are extremely adaptable, can grow in mountainous areas with poor natural conditions, and are famous "woody grains" and "hardcore crops", with long economic life and good ecological and economic effects.

Method 1: Fruit ripening method.

Raw persimmons and ripe apples, pears and other fruits are sealed together, and they can be ripe and eaten after four or five days, because there is a large amount of ethylene in ripe fruits, and ethylene can ripen raw persimmons, and this natural method is safer.

Method 2: Warm water immersion method.

After washing the raw persimmons, soak them in warm water at 40 degrees, seal and cover them, add hot water to keep the water temperature at about 40 degrees after the water temperature is lowered, and they can be eaten after a day.

Method 3: Pulp soaking method.

Mash some small fruits and residual fruits and put them in a container, add an appropriate amount of warm water, put in raw persimmons, pay attention to the water to be over raw persimmons, stir slightly, seal and preserve, and you can eat after two days. The persimmons ripened by this method retain their original flavor and are not perishable.

Method 4: Lime water immersion method.

Prepare a certain proportion of lime water, pour it into a container, put in raw persimmons, and it can be ripened and eaten after three days.

Method 5: Alcohol ripening method.

Spray 75% alcohol on the surface of raw persimmons, spray a few more layers and seal and store, about a week after astringency can be de-astringent and mature, this method takes a long time, and the efficiency is not high.

Method 6: High temperature simmering method.

Increasing the temperature at which raw persimmons are stored is also a safe and effective way to ripen them. Put the raw persimmons in a warm environment, preferably at about forty or fifty degrees, and seal them, and they can be simmered after five days.

Method 7: Drug ripening method.

The above methods are suitable for home ripening, the amount of raw persimmon is small, if the amount of raw persimmon is large, then the drug ripening method can be used, the diluted ethephon is sprayed on the surface of the persimmon, sealed and preserved, two or three days later can be completely ripe, the effect is good and the efficiency is high.

Method 8: Natural placement method.

If you are not in a hurry to eat persimmons, you can take the easiest and safest way to ripen raw persimmons – that is the natural placement method. Put the raw persimmons in a ventilated environment, generally about 10 days to cook, you can also decide the order of eating according to the degree of ripeness of the persimmons.