| 1 | This text introduced that the methods of removing puckery for persimmon and the processing techniques of dried persimmon. | |
| 2 | Experiment was conducted to improve the traditional CaO suspension dipping method on deastringency of persimmon fruits. | |
| 3 | The Methods of Deastringency were studied on Elaeagnus angustifolia L. fruits using three treatment methods of 35% ethanol, steam and freezing. | |
| 4 | The higher concentration of ethephon the longer treatment time is, the more serious the browning of dried persimmon. | |
| 5 | The higher the concentration of carbon dioxide, the shorter the persimmon deastringent time and the more light the browning of dried persimmon. |
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