What is the reason for the slow ripening of crisp persimmons treated with carbon dioxide after heavy snow and solar terms, and how to solve it?

Persimmons in China are basically astringent persimmons, which need to be astringent before they can be eaten, but they tend to soften after being astringent.

Immature persimmons can be sealed with apples or bananas. In addition, persimmons can also be soaked in lime water or wiped with white wine, which can play a role in ripening.

Grain ripening is a natural and rapid ripening method, which is to put persimmons in grain piles or rice bags at home. Crispy persimmons will ripen faster, and they can be washed out and eaten with meat in a day or night. Very sweet, not astringent at all!

Crispy persimmon is a kind of fresh fruit, which can directly absorb the most comprehensive nutrition. Crispy persimmon contains sugars such as glucose, fructose and sucrose, and also contains nutrients such as water-soluble dietary fiber, pectin, carotene, vitamins and carbohydrates. Direct consumption can promote digestion, increase food intake and supplement nutrition, which is very beneficial to the body.

Crispy persimmon is similar to apple in taste and texture, and its fruit is hard. Peel it like an apple at ordinary times. If you are too lazy to peel, you can also soak in salt water or rice washing water before eating, disinfect and sterilize, and then thoroughly clean and eat directly.