Elimination of astringency in persimmons
With the emergence of Persimmons in the market, a new way of consuming the fruit has developed. There are advantages for producers in terms of marketing and preservation.
Persimmons are characteristically astringent due to the presence of tannins, which are complex polyphenols which can cause certain proteins to coagulate.
In order to eliminate astringency from persimmons, it is necessary to prevent proteins from coagulating.
Several methods can be used, including exposure to a CO2-rich environment, which is the most common method used, as the treatment is standardised and effective.
ABSOGER has developed a solution to eliminate astringency from persimmons using this process: an effective, customised method and support throughout your project.
How it works
In order to control the supply of CO2 which will allow the elimination of astringency, the persimmons are placed in an airtight chamber.
Once the doors are closed, our machines inject CO2 into the chamber.
During all phases of the process, our technology ensures that CO2 levels are monitored and maintained to allow full control of the disposal process.
Once the right level of CO2 and the right exposure time of the persimmons is reached, the astringency is removed.
We extract the CO2 to preserve the quality of the product once the process is complete.