How to preserve persimmons?

Question 1: How to preserve persimmons? If you want to keep them for a long time, find a clean jar, put them in it, and then shut up with paper. When people make persimmons at home, they peel them, dry them in the sun, and then freeze them in a jar. )

Sure, if it's not too long, put it in the freezer.

Question 2: How to package persimmons to make them last longer? After buying persimmons, it is best to keep them in the freezer for about a year. Persimmon has little water content, even if it is taken out of the freezer, it has little water content. Even if you take it out of the freezer, the taste will not be certain. There is also hard sealing.

Question 3: How to preserve persimmons for storage? Persimmons should be harvested when the fruit is ripe, the flesh is crisp and hard, and the peel changes from green to light yellow. The general harvest period is from late September to early October of 10. When harvesting, you should handle it with care to avoid mechanical damage, or you can harvest it with a special rod with a fruit picking clip at the upper end. Each persimmon should keep short fruit stalks and intact sepals, which will not be damaged. Then, gently put it into baskets, baskets and other containers and put it in a cool and ventilated place.

Remove pests and damaged fruits, classify them, and choose hard persimmons for packaging. The packing basket or basket is padded with clean straw or 2-3 layers of wrapping paper. Each basket or basket contains 20-25 kilograms of persimmons. Persimmons sold in distant markets should not be astringent.

The suitable storage temperature of persimmon is 0 ~-65438 0℃ and the relative humidity is 85% ~ 90%. Persimmon can be stored in high concentration of carbon dioxide, which is suitable for controlled atmosphere storage. The gas ratio of 2%-5% oxygen and 3%-8% carbon dioxide is suitable for storing seeds. In addition, persimmon can be stored below 0℃ or at-18℃ after artificial quick freezing at -20℃.

Modified atmosphere storage. At present, there are few large-scale cold storage and modified atmosphere storage of persimmons in China. Under the conditions of 0℃, 8% carbon dioxide and 3%-5% oxygen, it is suitable for storing "Fuji" sweet persimmon. The change of persimmon hardness is related to gas composition. The higher the oxygen concentration, the faster the persimmon hardness decreases. When the gas contains 3% carbon dioxide, the oxygen concentration has little effect on the change of persimmon hardness. "Fuji" persimmon can be stored for about 150 days when it is packed with 0.06 mm polyethylene film at 0℃. "Fuji" persimmon is packed with polyethylene film and can be stored at 5℃ for 1 10 days. At room temperature, the "Fuji" persimmon packed with polyethylene film can be stored for about 50 days.

Indoor storage. Choose a cool, dry and well-ventilated room, clean it, and lay a layer of straw with a thickness of 15-20cm. Gently place the selected persimmons on the straw for 3-4 layers. You can put it on hold when the quantity is large. Attention should be paid to ventilation and heat dissipation in the initial stage of storage.

Question 4: How to keep persimmons at room temperature? Dry and ventilated.

Question 5: How long can persimmon be refrigerated for 30 days should be no problem, but it's best to eat it early, hehe.

Question 6: How can persimmon be preserved without preservatives? Eat persimmon quickly and put it in a ventilated place.

Question 7: How long can persimmons be kept? The invention relates to a method for prolonging the shelf life of persimmons, which comprises the following steps: making persimmons by natural drying or artificial drying; Mixing propylene glycol, glycerol and water to prepare a mixed solution; Soak persimmon in hydrophilic solution, taking out, draine, baking at 60° C until that water content is 23%-28%, and naturally cooling; Persimmons are sealed and packed with high-density polyethylene plastic. Because hydrophilic solution is used to reduce the water activity of persimmon, and combined with the best storage temperature and packaging method, white persimmon cream and soft persimmon can be obtained, which effectively prolongs the shelf life. Persimmons have a shelf life of 8 months at room temperature; The shelf life of persimmon at 4℃ can reach 10 month. The combination of low temperature storage and sealed packaging can effectively extend the shelf life of persimmon.

Question 8: How to preserve persimmon at room temperature? Persimmon is easy to soften after ripening, and it is not resistant to storage and transportation, so it is difficult to store. In order to extend the shelf life of ordinary farmers, the common methods are as follows: first, extend the fruiting period appropriately; The second is to lay it flat on the cool and dry ground after picking; Thirdly, processing into persimmon dates or dried persimmons. If possible, the shelf life can be extended by modified atmosphere and quick freezing. Some data show that there is a liquid storage method, which is very effective for prolonging the storage period of astringent persimmon. The method is: the persimmon fruit is soaked in the mixed solution of alum and salt, and the formula of the mixed solution is that salt 1.5 kg and alum 0.5 kg are added into every 50 kg of water, and the mixture is stored below 5 degrees.

Question 9: How to preserve persimmons? Can I put it in the refrigerator? Some fruits are not suitable for refrigerator storage, such as mango, persimmon, banana and other jam-like fruits (that is, fruits with peelable and mushy flesh), which are easy to turn black and rot when stored below 12℃; Citrus fruits, such as oranges, lemons and oranges. At low temperature, the oil in the epidermis easily penetrates into the pulp, causing the pulp to be bitter; Ready-to-eat fruits such as strawberries, bayberries and mulberries will not only affect the taste, but also become moldy when placed in the refrigerator. It is best to buy it immediately. But apples and watermelons can be temporarily stored in the refrigerator to extend the shelf life. As for vegetables, cucumbers and green peppers will be frostbitten and blackened at low temperature, and tomatoes may be rancid and rotten after refrigeration, which is not suitable for refrigerator storage. In addition, bread, ham, chocolate and other foods should not be stored in the refrigerator, because bread hardens faster in the refrigerator than at room temperature. Starch cooked at low temperature in baked goods such as moon cakes is easy to precipitate water and age (that is, "retrogradation"), so it is not suitable for storage in refrigerator.