The harvest period of persimmons differs depending on the climate and variety, but in the same place and the same variety, it varies depending on its use, the market's distance and availability. When eating crispy persimmons, it should be harvested when the fruit has reached the desired size, the skin color is yellow, and the seeds are brown. Early harvesting, skin color is still green, off the astringent after the more moisture, less sweet, poor quality and poor quality. Persimmon fruit as a soft persimmon, it is best to reduce yellow in the tree, fully turn red, that is, after harvesting. After harvesting the fruits early, they have poor taste and poor quality. Sweet persimmons have become astringent in the trees and can be eaten after harvesting. They are generally harvested after the pericarp has completely turned yellow. The quality of the product is better when it is red-brown and meat quality is softened. Over cooked ripe persimmon, the flesh has been softened, the flavor is not good, the sweetness is weakened. It can be seen that the optimum harvest period of persimmon is in the initial stage of reddening of the pericarp. Persimmon should be harvested on a sunny day. It cannot be harvested immediately after a long period of rain. Otherwise, the flesh tastes or is easily rotted during storage and transportation. When the fruit is harvested, it is cut from the fruit stem and used as a persimmon. The persimmon persimmon or edible sweet persimmon should be cut from the peduncle when it is cut. Because the fruit stems of persimmon are very hard, they need to be repaired shortly after picking, so as not to stab each other in the storage and transportation of the package. Excerpt from: "Guoshu storage preservation processing Daquan"
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