Preparation of storage liquid Alum has the effect of maintaining the hardness of pulp, and salt has antiseptic effect. The storage solution is prepared by dissolving alum and salt in water, and the degree of salinity of the water must be higher than 2 g of salt per 1 liter of water.
The ripening degree of persimmons should be suitable for the storage of persimmons for salt storage.
Storage method Use a larger container to completely immerse the persimmon in the storage solution. The lower the storage temperature, the better. Avoid temperatures higher than 10°C for 10 consecutive days, otherwise the persimmon will rot and deteriorate. In addition, it should be noted that the stored persimmon fruits should be coated with 0.06 mm polyethylene film to prevent browning of the peel and increase the firmness of the fruit.
Storage effect This method uses this method to store fresh persimmons, and can store persimmon fresh fruit in the Spring Festival. The operation can be suitable for the next April-May, and the persimmon can be taken off. The persimmon fruit after storage is bright, crisp and sweet, resistant to storage, but slightly salty.
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