How to ripen persimmons into soft persimmons

Persimmons can be softened quickly by sealing them with apples or bananas, soaking them in warm water, spraying alcohol, burying them in rice, and using ethylene gas to ripen them. Immature persimmons contain a high amount of tannic acid, and direct consumption may cause gastrointestinal discomfort. It is recommended to consume them after ripening.

1. Fruit Sealing Method

Place unripe persimmons with apples or bananas in a sealed bag and let it sit at room temperature for 3-5 days to soften. The ethylene gas released by apples and bananas can promote the decomposition of persimmon pectin. This method is suitable for small amounts of ripening at home and needs to be checked daily to avoid excessive ripening and rotting.

2. Warm water soaking method

Soak persimmons in 40-50 ℃ warm water for 12-24 hours, and keep the water temperature constant. Heat stimulation can activate the endogenous ethylene production in persimmons, which is suitable for batch processing of hard persimmons. However, attention should be paid to clean water quality, and this method should not be used for persimmons with damaged skin.

3. Alcohol catalytic method

Spray 75% alcohol evenly on the surface of persimmons and seal them for storage. Alcohol can damage the wax layer of the fruit skin and accelerate ethylene penetration. It can be softened after 2-3 days. Gloves should be worn during operation to avoid alcohol stimulation. Persimmons with diabetes should be treated with this method with caution.

Fourth, Grain Burial Method

Bury persimmons in rice or grains for 2-4 days, and the grains can absorb persimmon fruit moisture to increase ethylene concentration. Traditional methods are suitable for rural areas, requiring a dry environment, regular turning to prevent mold growth, and thorough cleaning of surface residues after ripening.

Fifth, Ethylene Gas Method

Commercial commonly used ethylene gas fumigation for 12 hours rapid ripening requires professional equipment for gas concentration control. This method is the most efficient but difficult to implement in households. The processed persimmons need to be ventilated and deodorized, and pregnant women should avoid exposure to ethylene treatment environments. During the ripening process, it is necessary to maintain a well ventilated and dry environment, and avoid direct sunlight. Completely softened persimmons should be stored in refrigeration and consumed within 3 days. If there are black spots or alcohol taste on the skin, they should be discarded. For those with weak gastrointestinal function, it is recommended to consume without skin and not exceed 200 grams per day. Unsuccessful ripening of astringent persimmons can be sliced and dried to make persimmon cakes, which can both remove astringency and extend storage life. If discomfort such as numbness in the tongue and bloating occurs after consumption, drinking warm honey water can relieve it. If the discomfort persists, seek medical attention.